Dark chocolate truffles & peppermint creams
(on a Spode saucer)
Present for MIL and for mum
200g dark chocolate (fairtrade)
175g double cream
2 squares of dark chocolate, grated
teaspoon unrefined sugar
Break chocolate to pieces. Boil cream to rolling boil. Pour cream over chocolate and stir until the chocolate is melted. Allow to set for 1hr 30 mins. Scoop out teaspoon-full, roll to a ball and roll in mixture of grated chocolate and sugar. Put in sweet case or on clingfilm. Set in fridge overnight.
1 egg white
450g white icing sugar
1-2 tsp peppermint essence
Mix all together until glossy. Roll into balls, place in sweet case or on clingfilm. Set in a warm place for 24hrs to dry.