Peppermint Truffles
1/4 cup thickened cream
400g good-quality chocolate, chopped (milk or dark)
1tsp peppermint essence
2x35g Peppermint Crisp bars, crushed
50g good-quality white chocolate, chopped
Combine cream and 200g milk or dark chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth.
Stir in essence. Set aside for 10 minutes to cool. Stir through Peppermint Crisp.
Cover and refrigerate for 3 to 4 hours or until firm.
Line a tray with baking paper. Using 2 tsp mixture at a time, roll into balls. Place on tray. Freeze until firm.
Place remaining dark or milk chocolate ina heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 2 to 3 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth.
Using a fork, dip truffles in melted chocolate, shaking off excess. Return truffles to tray. Refrigerate until set.
Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium for 1 minute, stirring after 30 seconds with a metal spoon, or until melted and smooth.
Spoon white chocolate into a small snap-lock-bag. Snip off one corner and pipe over truffles. Refrigerate until set.
