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I love chocolate. This is an understatement. I absolutely adore chocolate, in particular truffles. Lindt, Guylian, Ferrero Rocher, the list could go on and I’ve always wanted to make my own ones. However, I thought that this would be very difficult until I started researching recipes and realized a truffle mixture is basically just a ganache. This sounds like a fancy word and initially I was scared but then I realized that it was just cream and chocolate heated together over the stove.


There are many variations. You could also add butter, golden syrup, hazelnuts, raisins, dried cranberries, pretty much anything you fancy including flavourings. For example you could add a couple of drops of almond, vanilla or peppermint.


I only used peppermint in the milk chocolate truffles because adding it to the white chocolate truffles would of been extremely sickly and as white chocolate is very sweet anyway, adding peppermint just felt like overkill.


The white chocolate truffles have a smoother coating of cocoa powder over them whereas the peppermint milk chocolate truffles have a more marbled effect.


I think these would be a good Christmas present because people are always so impressed when you say “I’ve made truffles”. They’re so simple and cost effective (and fun to make and you get to eat the left overs).


Just make a little box or put them in the centre of tissue paper and tie them up with ribbon. Attach a little gift tag and they’d be super cute under anyone’s tree!


600ml double cream (300ml for each type of chocolate)
500g white chocolate
450g milk chocolate
3 tsp peppermint extract (or to taste)
Cocoa powder
Recipe (The Little Elf Bakery)… makes 60 truffles for each type of chocolate

First boil the kettle and pour into the kettle. Tip into a saucepan and put a bowl over the top, making sure it isn’t touching the water (bain-marie). Pour in 300ml cream and heat. After about 3 minutes add the chocolate bit by bit and stir constantly so that the cream and chocolate mix together smoothly. Add 3 tsp peppermint flavouring to the milk chocolate mixture, stir until distributed evenly through the mixture (you can of course taste it to see if it is ready)! Then just place into the fridge. For the white chocolate, once you’ve added all the chocolate into the cream just place it into the fridge. Check after 1/2 hour. Take out of the fridge, give it a quick whisk, then leave to set in the fridge overnight or hard all the way through.

One set, sift about 100g cocoa powder into a bowl. Get the ganache mixture out of the fridge. Using a teaspoon get equal lumps of the mixture and roll into balls using your hands (they may melt a bit onto your hands but that’s fine). Roll around in the cocoa powder then put onto a plate. If you get too much of the cocoa powder on the truffles just gently tap. Then………….. serve quickly!


You could also roll the truffles around in crushed hazelnuts, raisins, almonds, icing sugar (preferably just for dark chocolate to counteract the bitterness)…


If you use dark chocolate just use 300g