Mint chocolate truffles

• double cream↗100ml ml
• milk chocolate↗200g g

  broken into pieces

• peppermint essence¼ tsp tsp

  (we used Sainsbury's)

• icing sugar↗

  for rolling

Step-by-step instructions

1. 1

   Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.

2. 2

   Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.