Coffee cocktails & star biscuits
Give your after-dinner coffee an edge with indulgent cream and Kahlúa
Mint chocolate truffles
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Makes 20
Skip to ingredients
- 100ml double cream
- 200g milk chocolatebroken into pieces
- ¼ tsp peppermint essence(we used Sainsbury's)
- icing sugarfor rolling
Nutrition: per serving
- kcal81
- fat9g
- saturates3g
- carbs7g
- sugars7g
- fibre0g
- protein1g
- salt0.02glow
Method
step 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.
step 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.
