Milk chocolate peppermint truffles |

Posted on

7 December 2014


Liz Robb

Milk chocolate peppermint truffles

Milk chocolate peppermint truffles


200g good quality milk chocolate
100ml light double cream
A knob of butter
Half a teaspoon of peppermint essence
Cocoa powder


  • 1. Chop the chocolate finely and put it into a bowl.
  • 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
  • do not allow it to boil or overheat, turn off the heat at the appearance of the first few bubbles.
  • 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.
  • 4. Add the peppermint essence and stir it well into the chocolate.
  • 5. Pour the mixture into a shallow dish. Cover and chill in the fridge for at least 4 hours to firm up.
  • 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.
Cooks Note

These rich, creamy chocolaty truffles are simple to make, so long as you don’t mind getting a bit sticky in the process!

They make a delicious end to a meal when served with the coffee; try presenting them by serving individually in pretty little paper petit four cases. Or wrap a few in cellophane and ribbon, or pop some in a gift box, as a thoughtful homemade Christmas gift for friends or family who have a sweet tooth.

Makes 16 truffles

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