White Chocolate Mint Truffles

Edit

Recipe's preparation

1) Pop the Nestle Peppermint Crisp Bars into the bowl and chop for  5 seconds, speed 9 . Remove and set aside

2) Pop 375g white cooking chocolate into the bowl and chop it for 10 seconds, speed 8. Scrape down the bowl

2) Add the cream and melt the mixture for 3 minutes, speed 3 at 50 Deg

4) Add the reserved Peppermint Crisp bars and contiue to melt the mixture for 2 minutes, speed 3, at 50 Deg

Empty the bowl into a container suitable for the freezer and freeze the mixture for at least 6 hours but can also be left overnight

Line 2 trays with non stick baking paper, then using a melon baller or truffle spoon, scoop out approx 1 1/2 tsp of the chocolate mix. Use your hands and roll into balls. I have rolled some big and some smaller sized to create the snowmen. Pop into the freezer

 

1) Add the remaining chocolate and chop, speed 8 for 10 seconds

2) Melt the chocolate, for 3 minutes, speed 3, at 50 deg

3) Place into another bowl

4) Use 2 forks or truffle spoon to coat each truffle in melted chocolatre. Remove and gently tap to remove excess chocolate

5) Decorate with sprinkles of your choice to create your snowmen, if you are feeling very creative you can make some scarves out of fondant

6) Place on the remaining tray and set in the fridge if you live in a very hot climate or just at room temp

 

Adapted from an Australian Good Taste 2002, Rodney Dunn recipe