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Choc-mint truffle wreath recipe
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Indulge in festive choc mint brownie truffles shaped like a wreath - a must-try holiday delight!
Ingredients:
  • 230g unsalted butter, chopped
  • 230g dark chocolate (70% cocoa), chopped
  • 4 eggs
  • 4.40 gm vanilla essence
  • 1.20 gm salt
  • 215g (1 cup) caster sugar
  • 160g (1 cup) brown sugar
  • 150g (1 cup) plain flour
  • 30.00 ml peppermint extract or essence
  • 100g milk chocolate, finely chopped
  • Green, yellow and white sprinkles
Instructions:
  • Preheat your oven to 160C/140C fan forced. Grease and line a 4cm-deep, 18cm x 28cm slice pan with baking paper, making sure to extend the paper by 2cm over all sides.
  • Combine the butter and dark chocolate in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth, about 2 minutes.
  • In a large bowl, vigorously whisk together eggs, vanilla, salt, caster sugar, and brown sugar until fully incorporated. Gently fold in the chocolate mixture and flour until a smooth batter forms. Pour into the pan and bake for 45 minutes or until a skewer comes out clean. Cool the brownie on a wire rack before cutting.
  • Roughly chop half of the brownie into 4cm pieces and place in a food processor. Add 3 tsp of peppermint extract and pulse until you have coarse crumbs. Transfer to a medium bowl. Repeat with the rest of the brownie and peppermint extract.
  • With a small ice cream scoop, shape mixture into 3cm balls and gently compress the brownie as needed. Arrange the balls on a tray lined with baking paper.
  • Take the milk chocolate and place it in a small microwave-safe bowl. Microwave on HIGH for 1 minute, pausing to stir halfway through, until fully melted. Transfer the melted chocolate into a piping bag and snip off the corner. Drizzle the chocolate over each truffle, letting it cascade down the sides. Sprinkle the tops with your favorite sprinkles. Store the truffles in a single layer in an airtight container and keep them chilled until serving.
  • Arrange the truffles into a wreath shape on a serving platter and sprinkle with extra green sprinkles. Tie a 50cm thick wired ribbon into a bow and place it on the platter for a festive touch.

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