Mint Chocolate Truffles
4,7 / 10
ready in 4 h. 45 min.
- 1 ¼ cups heavy cream (plus extra if needed)
- 6 sprigs fresh mint (7cm-10cm|3 to 4-inches long)
- 16 ozs good-quality semi-sweet chocolate
- ½ cup dark cocoa powder
How healthy are the main ingredients?mint
Truffles may be stored in an air tight container in the refrigerator for up to 2 weeks. Yield may vary depending on truffle size.
In a small saucepan, set over medium-high heat, bring the cream to a boil. Add the sprigs of mint and using the back of a wooden spoon submerge them in the cream. Remove the pan from the heat source; cover and let the mint steep for 30 minutes.
Meanwhile, chop chocolate into small pieces.
Strain the cream through a fine mesh sieve into a 2 cup measuring cup. Add additional cream if necessary, until the cream reaches the 1 1/4 cup mark. Return the cream to the saucepan.
Place the chopped chocolate in bowl of a food processor. Bring the cream to a full boil. Once it reaches the boiling point, carefully pour the cream over the chopped chocolate in the food processor. Cover and let sit for 1 to 2 minutes. Pulse until chocolate is smooth and blended.
Using a rubber spatula, scrape the chocolate ganache into a glass bowl or casserole dish. Cool to room temperature then refrigerate for about 2 hours to harden.
Use a melon baller to scoop the ganache into 1-inch balls. Roll quickly between the palms of your hands to form into a ball.
Place the cocoa powder in a shallow bowl and gently toss the truffles 2 or 3 at a time until completely coated with cocoa. Allow truffles to harden in the refrigerator for at least 2 hours.