Mint Chocolate Truffles

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Mint Chocolate Truffles
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
239
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie239 kcal(11 %)
Protein3.11 g(3 %)
Fat17.32 g(15 %)
Carbohydrates6.22 g(4 %)
Sugar added0 g(0 %)
Roughage0.55 g(2 %)
Vitamin A81.55 mg(10,194 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.24 mg(2 %)
Vitamin B₆0.01 mg(1 %)
Folate1.45 μg(0 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C0.31 mg(0 %)
Potassium21.44 mg(1 %)
Calcium13.97 mg(1 %)
Magnesium1.81 mg(1 %)
Iron2.43 mg(16 %)
Iodine2.84 μg(1 %)
Zinc0.05 mg(1 %)
Saturated fatty acids10.5 g
Cholesterol21.4 mg

Ingredients

for
48
Ingredients
1 ¼ cups heavy cream (plus extra if needed)
6 sprigs fresh mint (7cm-10cm|3 to 4-inches long)
16 ounces good-quality semi-sweet chocolate
½ cup dark cocoa powder
How healthy are the main ingredients?
mint
Product recommendation
Truffles may be stored in an air tight container in the refrigerator for up to 2 weeks. Yield may vary depending on truffle size.

Preparation steps

1.
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.
2.
Meanwhile, chop chocolate into small pieces.
3.
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.
4.
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.
5.
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.
6.
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.
7.
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.