2 x 40g bars Aero chocolate
1 ½ cups Coco Pops
290g bag Dark Choc Melts
200g block milk cooking chocolate, chopped
¼ cup thickened cream
1 teaspoon natural peppermint extract
To make truffle mixture, combine all ingredients in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl. Refrigerate, covered, for at least 6 hours, or overnight until firm.
Cut chocolate bars into squares. You will need 12. Reserve remaining squares for another use.
Remove truffle mixture from fridge. Stand for 10 minutes. Place Coco Pops in a bowl.
Shape 3 teaspoons truffle mixture around each square of chocolate. Roll into a ball. Toss in Coco Pops to coat. Place on a tray lined with baking paper. Refrigerate until firm.
Place Dark Choc Melts in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until smooth. Remove bowl from heat. Dip truffles, one at a time, into chocolate to coat. Return to same tray. Refrigerate until set before serving.