Peppermint hot chocolate
Everyone's favourite quick winter treat gets a festive facelift
Chocolate, mint & chilli truffles
- Preparation and cooking time
- Prep:
- Cook:
- plus 2 hrs chilling
- Easy
- Makes 25 truffles
Skip to ingredients
- 150ml double cream
- 100g milk chocolatechopped
- 100g dark chocolatechopped
- 2 tbsp butter
- 3 tbsp golden syrup
- 1 tsp mint extract
- 2 red bird's-eye chilliesroughly chopped
- 50g blanched almondsfinely chopped and toasted
Nutrition: per truffle
- kcal123
- fat10g
- saturates6g
- carbs6g
- sugars5g
- fibre1g
- protein1g
- salt0.1g
Method
step 1
Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
step 2
Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.
