Micky’s minty mean delights

Ingredients

250 ml cream
25g butter
1tbs golden syrup or honey
1 bar of Whitaker’s peppermint dark ghana (250g)
1 bar of Whittaker’s dark chocolate
Cocoa and icing sugar for rolling

Method
Put cream,butter and syrup/honey in a pan
Bring to the boil

Pour over the mint chocolate and 30-50 grms of dark bar

Leave for 5 mins.

Stir together until smooth,

chill in the fridge stirring every 15 mins (3 x)

then every 5 mins (3 x)
Once hard, form into balls with a teaspoon and your hands.
Refrigerate the balls until hard (another 15 mins at least).
Then….
Put the bar of Whittaker’s dark chocolate into a bowl and melt.

Leave to cool slightly.

Put icing sugar and cocoa powder in a bowl

Take the ganache balls out of the fridge.

Dip into the melted chocolate, then roll in the cocoa / sugar mixture.
Keep in the fridge for up to 2 weeks if they last that long!

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