Freezing and Decorating Time: 1 hourhour30 minutesminutes
Total Time: 4 hourshours45 minutesminutes
Servings: 30truffles
Author: Jane's Patisserie
Ingredients
Truffles
100mldouble cream
200gmilk chocolate chopped
1/2tsppeppermint essence
1/2154g pack Oreoschopped finely
Decoration
175gmilk chocolatechopped
50gwhite chocolate
Food colouring
Instructions
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!
Enjoy!
Notes
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!