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Deliciously minty chocolate peppermint truffles with a crunch of Oreo inside – perfect for wedding favours, birthdays, or just because!
I have been asked to cater the desserts/cake for a wedding and one of the requests was peppermint truffles! Queue perfect reason to experiment with all flavours you can think of, even in addition to the peppermint ones requested! I love to experiment, and then taste test. Who wouldn’t?!
There is a generally easy rule of truffles, 100g cream + 200g chocolate = truffle, so I thought that I could develop this into a deliciously minty peppermint truffle. Making a perfect flavour combination into the treat that is a truffle – genius!
I love love love the flavour combination of mint and chocolate! I love it in ice cream, I love my After Eight tart recipe and I am also adding these peppermint truffles to that love list! I use Nielsen-massey peppermint extract in these truffles as the taste is so pure it’s delicious!
I like my truffles with a bit of crunch however so I thought the addition of Oreo’s to the recipe would be perfect as I am a MASSIVE fan, but it is entirely up to you which biscuit you add. Probably makes more sense to add a minty biscuit (which is handy now you can get mint Oreos!) but the normal Oreo’s worked perfectly!
I researched into recipes for mint truffles but my recipe is super simple and nothing too complicated which is what I love best. The good thing about truffles is that they can be so versatile from the same original recipe. I tend to make my favourite things into a truffle flavour, such as baileys truffles or carrot cake truffles.
Some recipes use butter, which many of my other truffle recipes have, but I wanted to try some without, and HUZZAH they are delicious also! Truffle recipe heaven all over my website!
Split truffle mixture
If you find that your truffles split it might be because of a smaller amount of cocoa solids in the chocolate, or it was far too hot! If you do I have read that sometimes adding 1tbsp boiling water will bring it back, but just be careful that when adding the chocolate to the cream, it is OFF the heat!
Truffles for everyone or any event!
Trust me, there is a truffle for all occasion. Gorgeous red velvet cake truffles (the colour of love!) for wedding favours, carrot cake truffles for an afternoon tea, christmas pudding truffles for some christmas gifting and some Biscoff truffles…..those are just for me! Enjoy the recipe!
- 100 ml double cream
- 200 g milk chocolate chopped
- 1/2 tsp peppermint essence
- 1/2 154g pack Oreos chopped finely
- 175 g milk chocolate chopped
- 50 g white chocolate
- Food colouring
- Heat the double cream to boiling point in a pan and when it starts boiling turn off the heat and pour in the chocolate
- Stir in the chocolate until it is fully melted
- Pour in the peppermint essence and finely chopped Oreo's and mix thoroughly
- Pour into a container, cover and refrigerate for 2-3 hours or overnight
- When ready to shape, I use a meat-saller (sold at most stores) because I like slightly larger truffles, but you can use spoons or a melon baller for smaller truffles
- Use a cup of boiling water to clean the meat/melon baller of any excess truffle mix, the heat will help the truffles leave the baller more easily too!
- Roll the mix into balls and leave on a lined tray
- When all the mix has been shaped, freeze the mix for an hour so that they are very firm
- Melt the milk chocolate for decoration (I used 275g worth) and cover the truffles in chocolate
- Leave to cool and set in the fridge
- Melt the white chocolate and mix in whatever food colouring you like - I used pink as it was for a birthday!
- Drizzle over the truffles and leave to set fully!
- I freeze my truffles for about an hour as it cools them down and makes them incredibly firm - this makes it easier to coat them in chocolate as they are less likely to melt!
- You also don't have to use the Oreos at all, or you can swap it for a different biscuit, but I like the crunch of the truffles, and I feel like it sets better!