Peppermint Chocolate truffles
Ingredients
For the truffle balls
- 115 g whipping cream [1/2 cup]
- 225 g semi-sweet chocolate [1 1/3 cups]
- 40 g butter [3 tbsp]
- 1 tsp peppermint extract
For the chocolate coating
- 100 g dark chocolate
- 1 tsp oil
- crushed mints
Instructions
For making the truffle balls
- In a large bowl, put in the chopped chocolate and butter at room temperature
- In a saucepan, heat the cream, just until you see bubbles.
- Take off the heat, and pour it over the chocolate and butter
- Using a spatula or a spoon, mix it well, until smooth and glossy.
- If you still see chunks of chocolate at this stage, that haven't melted, put the bowl in the microwave for 30 seconds, or melt it completely over a double boiler
- Add the peppermint extract and mix well
- Refrigerate for atleast 2 hours, until it is firm enough to form balls
For the chocolate coating
- Put the chopped the dark chocolate and butter in a microwave safe bowl.
- Melt it in the microwave at 30 second intervals, stirring well after each interval.
- For ease, add the coating mixture in a long, measuring glass.
Assembling
- Line a baking tray with parchment paper and keep aside
- Using a spoon, scoop out the the truffle filling
- Using your hands, shape it into a ball.
- Place the truffle balls in the fridge and freeze for atleast 15 minutes, or longer
- After cooling, dip the truffle balls in the chocolate coating prepared earlier, and place them on the baking tray
- Refrigerate for another 2 hours
- Serve in mini cupcake liners