150 g of dark chocolate
100 ml liquid sweet cream
6-8 drops of peppermint essence
100 g cocoa powder for rolling
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Chocolate is broken into pieces and place in bowl. Heat the cream over medium heat and when it starts to boil, pour over the chocolate. Stir with a wooden spoon until a smooth Ghana. Spot striped essence and mix well again. Ganasha was allowed to cool to room temperature, then covered with a transparent foil and left in the refrigerator for 4-5 hours or overnight. Cocoa poured into suitable deep dish. Palms pressed into a cocoa. With a teaspoon is taken from ganasha with hands shaped into a ball. Place in cocoa and nice to add some, shaking court. This form all truffles. Hands periodically sprinkled with cocoa, not sticky chocolate. Store is covered with foil or in a box in the refrigerator.