White chocolate peppermint truffles Recipe
Ingredients
625g white chocolate melts
125ml (1/2 cup) thickened cream
2 35g Peppermint Crisp chocolate bars (Nestle brand), roughly chopped
White chocolate peppermint truffles Recipe
Method
Step 1
Combine 375g of chocolate with the cream in a medium heatproof bowl and place over a medium saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth. (See microwave tip 1.) Remove bowl from the pan and set aside for 5 minutes to cool slightly. Stir in the chocolate bars. Cover with plastic wrap and place in the fridge for 6 hours or until firm enough to roll into balls.
Step 2
Line 2 trays with non-stick baking paper. Use a melon baller or a teaspoon to scoop out 1 1/2 teaspoons of the chocolate mixture and use your hands to roll into a ball. Place on a lined tray. Repeat with remaining truffle mixture. Place in the freezer for 10 minutes or until firm.
Step 3
Place remaining chocolate in a medium bowl and place over the saucepan of simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to gently stir for 4 minutes or until the chocolate melts and is smooth. (See microwave tip 2.) Remove from pan.
Step 4
Use 2 forks to evenly coat each truffle in the melted chocolate. Remove the truffle, tapping the fork handle gently on the edge of the bowl to shake off any excess chocolate mixture. Use a small spatula to carefully slide the truffle onto the remaining lined tray. Repeat with the remaining truffles and melted chocolate. Set the coated truffles aside at room temperature for 5-10 minutes or until set.
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