Creamy peppermint truffles
For me it’s the melting point of a truffle that makes it so delicious. There needs to be that soft, yielding luciousness when you bite into them. I once read that the reason this is so satisfying is because the melting point of chocolate is very close to body temperature. If you lower the melting point ever so slightly that satisfaction is increased. You can lower the melting point by simply adding a little extra fat to the chocolate, in the form of vegetable oil. Because of the lower melting point it’s important to keep the filling cold, otherwise things can get pretty messy.
makes a heap
200g dark chocolate
4 tbsp vegetable oil
2 tsp peppermint extract
pinch of salt (optional)
200g extra chocolate for coating
Melt together the oil and the chocolate, either in a double boiler or by using short blasts in a microwave. Stir well and add the peppermint extract and the salt (if using). Either pour this mixture into silicone chocolate moulds or a shallow tray lined with parchment (to cut into cubes later) and place it in the freezer to firm up for several hours and get really nice and cold.
Remove the truffles from the moulds or cut into bite sized cubes. Melt the extra chocolate for coating and carefully dip each chilled truffle in the liquid chocolate, ensuring that they are fully coated before placing them on a parchment lined tray. The chocolate should set on the truffles very quickly because they have been pre-chilled. Wrap in foil or simply place in pretty boxes ready for gifting.