If you love chocolate and mint then these are the treat for you.
I know that after dinner mints are a bit retro but they are still very popular. Instead of buying some from the store I decided to make my own – and have discovered a sure fire way to impress friends and family 🙂
These take a little bit of time to put together because they are actually three layers, but most of that time is for the truffles to sit in the fridge. I used my mini muffin pan and lined the holes with mini patty papers, but if you have a special silicon chocolate pan that would work well too. Of course the other great thing about making your own is that you can adjust the mint to your own preference. Mine turned out perfectly minty, but if you only want the flavour to be subtle then halve the peppermint essence. If you don’t like mint then use another flavour instead – like rum, orange, raspberry…
I used the green sprinkles at the last minute but I found that they added a great crunchy texture to the truffles. If you don’t have any then you can do without, but if you don’t mind buying some then I recommend it.
You can make these a couple of days in advance if you need to and then just keep them in the fridge.
Ingredients – makes 24 bite-sized truffles:
400g/14 oz dark chocolate
- 1/4 cup thickened (heavy/double) cream
- 2 teaspoons peppermint essence, or adjust to taste
- green sprinkles, optional to decorate
- Line the 24 holes of a mini muffin pan with mini patty papers, or grease the holes well with a flavourless cooking spray.
- Melt a quarter of the chocolate in a heatproof bowl set over a pan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.)
- Carefully divide the melted chocolate between the patty papers, using the tip of a table knife to spread the chocolate to form a layer of the base of the cups. Put in the fridge for a few minutes.
- To make the truffle centre, put 200g/7oz of the chocolate into the heatproof bowl along with the cream. Put back over the pan of simmering water and stir until the chocolate melts. Mix in the peppermint essence.
- Divide the mint truffle mixture between the patty papers and then smooth the tops. Place in the fridge for 1 hour or until set.
- Once set, melt the remaining chocolate as above, then spread over the top of each truffle to form the final layer.
- Scatter over the green sprinkles, if using.
- Put the completed truffles into the fridge for another hour or until set.
- Before serving, remove the patty papers.