375g dark chocolate melts
1⁄4 cup thickened cream
1⁄2 tsp peppermint essence
1⁄4 cup white chocolate melts, melted
Line 2 oven trays with baking paper.
Put 200g of the dark chocolate in a large heatproof bowl set over a saucepan of simmering water. Add cream, then stir until chocolate melts and mixture is smooth. Stir in peppermint essence and set aside for 5 minutes to cool, then put in fridge for 2 hours or until mixture is firm enough to roll into balls.
Roll 2 teaspoonfuls of the mixture into a ball and put on 1 prepared tray. Repeat with remaining mixture to make 18 balls. Put tray in fridge.
Put remaining dark chocolate in a large heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth.
Put 1 ball in melted chocolate and, using a spoon, toss to coat. Use a fork to remove ball, tapping fork on edge of bowl to remove any excess chocolate. Put on second prepared tray. Repeat with remaining balls and melted chocolate. Put in fridge for 10 minutes or until chocolate has firmly set.
Drizzle each truffle with a little of the melted white chocolate.