Dark Peppermint Truffles

20 min + chilling


  • 250g pure cream (not thickened cream)
  • 275g dark chocolate, finely chopped
  • 40g butter
  • 1/2 teaspoon Taylor & Colledge Peppermint Extract Paste
  • Crushed pistachio nuts and cocoa powder, to coat


Step 1
Pour the cream into a small saucepan; bring to a boil over medium heat.
Step 2
Remove saucepan from heat. Add all chocolate and stir until melted and combined. Add butter and Peppermint Extract Paste, and stir until melted.
Step 3
Pour into a bowl and cover with plastic wrap. Refrigerate for at least 4 hours.
Step 4
Line a tray with baking paper. Place spoonfuls of chocolate mixture on tray.
Step 5
Dust your hands with crushed pistachio nuts or cocoa powder, and gently form spoonfuls into balls. Roll each ball in either nuts or cocoa powder.Refrigerate until firm. Store in fridge until ready to serve.