Ingredients: 100ml double cream, 200g milk chocolate, 1/4tsp peppermint essence , 50g icing sugar
Prep: 20 minutes + 3 hours chilling
Cook: 2 minutes
Makes: approx 18 truffles
Heat the double cream in a pan over a medium/high heat, bring to a boil and remove when the cream starts to boil.
Stir in the milk chocolate until combined then stir through the peppermint essence. Chill for 3 hours.
Once the truffle mixture has chilled and set, use a teaspoon to scoop the mixture out then carefully roll into a ball then roll in the icing sugar to coat. The truffles will keep for 2-3 days chilled.