Peppermint truffles
Gloriously gluten free peppermint truffles are an indulgently rich Christmas treat perfect for sharing! Box up these peppermint truffles this holiday season for whānau, friends and work colleagues.
Ingredients
Method
Ingredients
- 370g dark chocolate, roughly chopped
- ¾ cup coconut milk
- 2 tsp peppermint essence
- 20g white chocolate, melted
- Festive sprinkles
Method
- Place 350g dark chocolate and coconut milk in a microwave-proof bowl. Microwave for 30 seconds, stir and repeat until the chocolate has melted.
- Stir in the peppermint essence, then cover and place in the fridge for a few hours or until firm.
- Scoop and roll the chocolate mixture into balls and place on a lined baking tray. Set aside in the freezer.
- Melt the remaining dark chocolate in a microwave-safe bowl for 30 seconds, stir and repeat until the chocolate has melted.
- Pipe or drizzle the dark chocolate over the top of each truffle. Next pipe or drizzle over the white chocolate and immediately sprinkle with the festive sprinkles. Serve or store in an airtight container in the fridge.
Top tip: To make these vegan and dairy free, skip the white chocolate and ensure you’re using vegan-friendly dark chocolate.