Peppermint cream chocolate truffles recipe

1. 1

   Mix the cream cheese, icing sugar and peppermint essence together until smooth.

2. 2

   Place in the fridge to set.

3. 3

   Roll into small balls and place back in the fridge.

4. 4

   Melt the chocolate in a bowl over a small saucepan of simmering water.

5. 5

   Place the crushed mints into a shallow, wide dish.

6. 6

   Using a dipping swirl, or slotted spoon, dip the mint balls into the chocolate and coat entirely.

7. 7

   Swirl the excess chocolate off and tip them into the mint crunch.

8. 8

   Shake the container to coat the balls then place in a container while you finish the rest.

9. 9

   Keep the truffles in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.