Monday, 31 December 2007

.Recipe Monday.

Peppermint Truffles
1/4 cup thickened cream
400g good-quality chocolate, chopped (milk or dark)
1tsp peppermint essence
2x35g Peppermint Crisp bars, crushed
50g good-quality white chocolate, chopped

Combine cream and 200g milk or dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
Stir in essence. 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 tsp mixture at a time, roll into balls. Place on tray. Freeze until firm.
Place remaining dark or milk chocolate ina heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 2 to 3 minutes, stirring with a metal spoon every 30 seconds 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 for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
Spoon white chocolate into a small snap-lock-bag. Snip off one corner and pipe over truffles. Refrigerate until set.

2 comments:

The Parsons Family said...

what! You have to be kidding me! They look delicious. Im off sweets and all things sugary for a few weeks, and I have decided that Im not looking at your blog on Mondays anymore!!!!

Donna said...

OH YUM Toni... these look wonderful. Have just printed it off and will attempt to make today. Will let you know how they turn out. xx

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