Pour the cream into a small saucepan.

Bring the cream up to a simmer over low heat.

Remove from the heat and quickly add the chocolate, sweetener, butter and peppermint essence.

Stir quickly and gently to melt the chocolate and butter and help the sweetener dissolve.

Taste a tiny amount to check it's sweet and minty enough to your liking, stirring through more sweetener or peppermint essence if you think it needs it.

Allow to cool then refrigerate for a few hours until thickened and the mixture can easily be rolled into balls.

Once the truffles mixture has thickened, remove from the fridge and roll into balls, using a teaspoon of the mixture per ball.

You could leave the balls as is or dip into cacao, coconut or more melted chocolate.

Store in the fridge and enjoy!