PEPPERMINT TRUFFLES
 
 
Ingredients
  • 455g peppermint infused dark chocolate (1 pound), finely chopped (I used Lindt)
  • 150ml thickened cream
  • 15ml corn (glucose) syrup
  • 70g unsalted butter, softened and cubed
  • 2 bars of Peppermint Crisp, finely chopped
Method
  1. Grease and line an 8 x 8 inch pan with baking paper.
  2. Put the chocolate in a heatproof bowl and set aside.
  3. Pour the cream and glucose into a medium saucepan and bring to just under the boil.
  4. Pour the cream over the chocolate, allow to stand for 2-3 minutes, then stir to combine, starting in the center and working outwards, until all the chocolate is melted.
  5. Mix in the butter until you have a smooth, glossy mixture.
  6. Pour into the prepared pan and refrigerate until set.
  7. Remove the truffle from the pan and use a hot knife to cut into 1 inch squares.
  8. Top each truffle with some of the Peppermint Crisp and serve.
  9. Makes approx 30 truffles.
  10. Happy holiday baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/12/05/peppermint-truffles/