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
Grease and line an 8 x 8 inch pan with baking paper.
Put the chocolate in a heatproof bowl and set aside.
Pour the cream and glucose into a medium saucepan and bring to just under the boil.
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.
Mix in the butter until you have a smooth, glossy mixture.
Pour into the prepared pan and refrigerate until set.
Remove the truffle from the pan and use a hot knife to cut into 1 inch squares.
Top each truffle with some of the Peppermint Crisp and serve.
Makes approx 30 truffles.
Happy holiday baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/12/05/peppermint-truffles/