Peppermint crisp truffles.

Makes: 30 truffles



Ingredients:
445g peppermint infused dark chocolate ( i used lindt)
150g double cream
15 mk corn ( glucose) syrup
70g unsalted butter
2 bars of peppermint crisp ( can buy online from south african shop i use bok n rose st albans)

Method:
1. greace and line an 8x 8 inch pan with baking paper.
2. put the chocolate in a heatproof bowl and set aside.
3. pour the cream and glucose into a medium saucepan and bring to just under the boil.
4. pour the cream over the chocolate and allow to stand for 2-3 minutes. then stir to combine until the chocolate is melted.
5. mix in the butter until you have a smooth, glossy mixture
6. pour into the pan and refrigerate until set.
7. remove the truffle from the pan and with a hot knife cut into 1 inch squares.
8. top teach truffle with some peppermint crisp and serve.