Black Peppermint Chocolate Truffles


  • 175ml double cream
  • 4 bruised stalks (with leaves attached) of black peppermint
  • 1 bruised vanilla pod
  • 100g plain chocolate
  • cocoa powder for coating


  1. Break the chocolate into small pieces and put in a bowl. 
  2. Pour the cream into a saucepan and add the peppermint and vanilla, gently bringing to a simmer and stirring continuously. 
  3. Remove the peppermint and vanilla and pour the saucepan mixture into the bowl over the chocolate. 
  4. Stir until the chocolate has melted and the mixture, smooth. 
  5. Refrigerate until set. 
  6. Roll a teaspoon at a time of your set mixture into a ball in your hands before rolling in cocoa powder. 
  7. Place on a parchment lined tray in the fridge to enjoy later!
Black peppermintMintRecipe