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Makes
20-25
Ingredients
1/4 cup thickened cream
400g good-quality dark chocolate, chopped
2 tablespoons mint-flavoured cream liqueur
2 x 35g Peppermint Crisp bars, crushed
50g good-quality white chocolate, chopped
1/4 cup thickened cream
400g good-quality dark chocolate, chopped
2 tablespoons mint-flavoured cream liqueur
2 x 35g Peppermint Crisp bars, crushed
50g good-quality white chocolate, chopped
Method
Combine cream and 200g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in liqueur. Set aside for 10 minutes to cool. Stir through Peppermint Crisp. Cover and refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Using 2 teaspoons chocolate mixture at a time, roll into balls. Place on tray. Freeze until firm.
Place remaining dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return truffles to tray. Refrigerate until set.
Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over truffles. Refrigerate until set.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.
Combine cream and 200g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Stir in liqueur. Set aside for 10 minutes to cool. Stir through Peppermint Crisp. Cover and refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Using 2 teaspoons chocolate mixture at a time, roll into balls. Place on tray. Freeze until firm.
Place remaining dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth. Using a fork, dip truffles in melted chocolate, shaking off excess. Return truffles to tray. Refrigerate until set.
Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth. Spoon chocolate into a snap-lock bag. Snip off one corner and pipe chocolate over truffles. Refrigerate until set.
Keep warm this winter with our selection of casseroles, slow cooker recipes, soup recipes and pasta bakes.
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