7 ounces good quality dark sweet chocolate (180 gm)

½ cup whipping (35%) cream (125 ml)

1 ½ tablespoons crème de menthe (22 ml)

1 teaspoon peppermint extract (5 ml)

Good-quality cocoa powder, for rolling


1. Chop the chocolate very finely and transfer to a medium bowl. Boil cream and immediately pour over chopped chocolate. Stir until all chocolate has melted. Stir in crème de menthe and peppermint extract until blended. Cover surface with plastic wrap and freeze until firm, about 2 hours.

2. Scoop into small balls with melon baller and transfer to a baking sheet. Freeze for 10 minutes. Roll truffles in cocoa powder.

See more: Chocolate, Christmas, Dessert

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