Preparation

• 1
  1. Chop the chocolate finely and put it into a bowl.
• 2
  2. Pour the cream into a saucepan and add the butter, cut into small pieces. Heat the cream and butter gently over a low heat, stirring frequently, until the butter has melted into the cream and the mixture is warmed through
• 3
  do not allow it to boil or overheat, turn off the heat at the appearance of the first few bubbles.
• 4
  3. Pour a little of the cream over the chocolate and stir well, then repeat with a little more of the cream each time until it is all mixed in and the chocolate has melted. The chocolate mixture should be smooth, thick and velvety.
• 5
  4. Add the peppermint essence and stir it well into the chocolate.
• 6
  5. Pour the mixture into a shallow dish. Cover and chill in the fridge for at least 4 hours to firm up.
• 7
  6. This is the sticky bit! Put 3-4 tablespoons of cocoa powder onto a small plate, sifting it through a tea strainer. Using a teaspoon or a melon baller, scoop out a portion of the truffle mixture and gently form it into a ball and roll it in the cocoa powder until the outside is completely covered. Chill the truffles again in the fridge for a few hours and store in an airtight container for up to 2 days.