Make the perfect after dinner treat with Finbar O'Leary's Chocolate Mint.

Makes 20 truffles

  • 100ml of Finbar O’Leary’s Chocolate Mint
  • 300g dark chocolate
  • 150g unsalted butter
  • 150ml double cream
  • 250g cocoa powder


Place the dark chocolate and butter in a heat-resistant bowl over a saucepan of gently simmering water. Stir for 2 - 3 mins until melted. Remove from heat. Combine the double cream and Finbar O’Leary’s into the chocolate mixture. Chill the chocolate mixture in the fridge for 2 hours. Use a teaspoon to spoon out bite-sized pieces and roll each piece in the palm of your hands to form a ball. Roll in cocoa and serve.