Chocolate Truffles

The are perfect after dinner treat or make a wonderful gift. Using ground almonds gives the truffles some texture and extra taste! Omit the peppermint extract if you prefer.

250g best quality dark chocolate
150ml double cream
25g butter
2T icing sugar
60g ground almonds
1/2t peppermint extract
cocoa powder for dusting

Bring the cream to the boil. Remove from the heat and add the chocolate and butter. Once the chocolate and butter have melted, add the rest of the ingredients. Transfer to an old ice-cream dish. Allow to cool, place the lid on and store in the fridge until firm, but not solid.
Line a baking tray. Using another tray, sprinkle it generously with cocoa. Remove the mixture from the fridge and use a melon scoop to make ball of chocolate, roll it in the cocoa and place on the lined baking tray. Alternatively use a tea spoon, roll into balls with your hands and roll in cocoa.
Store in the fridge until needed.
These keep for a week and should be taken out of the fridge about 20 minutes before serving.

Tip: replace the ground almonds with your favourite chopped nuts.
If you can find peppermint extract, use a good quality mint chocolate.