These delicious little treats won’t last more than three days, so make them as close to giving as possible and store them in an airtight container in the fridge.
Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the test.
Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3-4 days.
Recipe from Gordon Ramsay - Christmas with Gordon Whether you are hosting a drinks party for friends, cooking for the main event or just making a dessert, Gordon's latest Christmas book has a range of great recipes for the festive season. Click here to find out more about the book >