Peppermint cream chocolate truffles recipe
A fresh take on truffles from Marcus Wareing. All you'll need is cream cheese, chocolate, peppermint essence, and plenty of mints!
You'll need to take into account refrigeration time when making this recipe.
Ingredients
- 65 g cream cheese
- 200 g icing sugar
- 1 slug of peppermint essence, to taste (start by adding just a few drops)
- 3 rolls extra strong mints, finely crushed
- 100 g dark chocolate (minimum 60% cocoa solids), chopped into pieces
- 2.3 oz cream cheese
- 7.1 oz icing sugar
- 1 slug of peppermint essence, to taste (start by adding just a few drops)
- 3 rolls extra strong mints, finely crushed
- 3.5 oz dark chocolate (minimum 60% cocoa solids), chopped into pieces
- 2.3 oz cream cheese
- 7.1 oz icing sugar
- 1 slug of peppermint essence, to taste (start by adding just a few drops)
- 3 rolls extra strong mints, finely crushed
- 3.5 oz dark chocolate (minimum 60% cocoa solids), chopped into pieces
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- Mix the cream cheese, icing sugar and peppermint essence together until smooth. Place in the fridge to set.
- Roll into small balls and place back in the fridge.
- Melt the chocolate in a bowl over a small saucepan of simmering water. Place the crushed mints into a shallow, wide dish.
- Using a dipping swirl, or slotted spoon, dip the mint balls into the chocolate and coat entirely. Swirl the excess chocolate off and tip them into the mint crunch.
- Shake the container to coat the balls then place in a container while you finish the rest. Keep the truffles in the fridge.
Recipe taken from Marcus Wareing’s Nutmeg & Custard, Transworld, £30.
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