Dark Peppermint Truffles
Pour the cream into a small saucepan; bring to a boil over medium heat.
Remove saucepan from heat. Add all chocolate and stir until melted and combined. Add butter and Peppermint Extract Paste, and stir until melted.
Pour into a bowl and cover with plastic wrap. Refrigerate for at least 4 hours.
Line a tray with parchment paper. Place spoonfuls of chocolate mixture on tray.
Dust your hands with crushed pistachio nuts or cocoa powder, and gently form spoonfuls into balls. Roll each ball in either nuts or cocoa powder. Refrigerate until firm. Store in fridge until ready to serve.
Preparation: 20 min + chilling
8.8 oz (250g) pure cream (35% fat) – not heavy, thickened cream
9.7 oz (275g) dark chocolate, finely chopped
3 tbsp (40g) unsalted butter, cut into cubes
1/2 tsp Taylor & Colledge Peppermint Extract Paste
Crushed pistachio nuts and cocoa powder, to coat