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After-dinner mint truffles
After-dinner mint truffles
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Prep Time:
95 minutes
Cook Time:
Total Time:
95 minutes
Indulge in these boozy truffles for a perfect post-dinner treat.
Ingredients:
  • 480g pkt Double Choc Chip Butter Cake, coarsely chopped
  • 125g bar Aero Peppermint chocolate, coarsely chopped
  • 2 x 35g bars Peppermint Crisp, coarsely chopped
  • 40.00 ml Kahlua liqueur
  • 375g pkt dark chocolate melts
  • Nestle Peppermint Crisp, extra, finely crushed, to decorate
Instructions:
  • Pulse the cake in a food processor until it turns into fine crumbs.
  • Melt the Aero Peppermint chocolate in a heatproof bowl placed over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Mix the melted Peppermint Crisp and Kahlua with the cake crumbs until thoroughly combined.
  • Prepare a tray with non-stick baking paper. Roll 2 teaspoonfuls of cake mixture into balls and place them on the tray. Chill in the fridge for 30 minutes or until firm.
  • Next, set up a double boiler by putting the dark chocolate melts in a heatproof bowl over a saucepan with simmering water (ensuring the bowl doesn't touch the water). Stir using a metal spoon until the chocolate is melted and smooth.
  • Prepare a tray with non-stick baking paper. Take one batch of truffles out of the fridge. Dip each truffle one by one into melted chocolate using a fork or truffle dipper, ensuring they are coated. Tap the fork or dipper gently on the bowl's edge to let excess chocolate drip off. Place the coated truffles carefully on the prepared tray and sprinkle extra Peppermint Crisp on top of each one. Repeat this process with the remaining two batches of truffles, melted chocolate, and Peppermint Crisp. Let them sit for 10 minutes before serving.

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