Chocolate Truffles

Ingredients
227 chocolate, cut into very small pieces
1/2 cup cream
2 tablespoons butter, cut into small pieces
2 Tsp essence flavour of choice
2 Packets Chocolate ripple biscuits.

Heat Cream and Butter in saucepan until just starting to boil.

Poor hot cream over chopped chocolate and stir until completely melted.

Divide mixture evenly between 2 bowls, flavouring each one with your choice of essence. (I used Orange essence in one and Peppermint essence in the other.)

Cover and place in the fridge to set until firm (couple of hours or over night).

Using a food processor grind chocolate ripple biscuits until fine, you want to add a little under a packet to each bowl of Chocolate, the remaining crushed ripple biscuits are to roll your truffles in.

Once you have added your chocolate ripple biscuits, mix until well combine and roll small balls, each ball then need to be rolled in and coated with the crushed chocolate ripple biscuits.