Mint Truffles

The combination of mint and chocolate seems to be a traditional one, with After Eights being a prime example. These truffles have a mild mint flavour due to the fresh leaves incorporated in the center ganache.
To learn to temper chocolate, see the techniques section for more information.

Ingredients:

  • 200gr dark chocolate
  • 3 tbs heavy cream
  • 1 tbs chopped fresh mint leaves
  • cacao

Makes approx. 30 truffles

Recipe:

Temper the chocolate by heating it to 50°C, bringing it down to 27°C and then heating it back to 31-32°C. For more information on tempering chocolate see the techniques section.
Add the mint to the cream and heat together to body temperature (sticking a clean finger in it works best. I heat the cream in the microwave). Stir the mixture into the chocolate. Combine well, then spoon it into a piping bag.
Pipe mounds of chocolate on some baking paper. The mounds should be about 3cm diameter and just as high. You can get about 30 truffles from the mixture, depending on how big you make them.
Leave the chocolate to harden somewhat, to make them easy to handle. They don’t have to harden fully, they may crack and crumble if they are too hard (although just keep forming them and the heat from your hands will melt it back together. Never throw chocolate away! The final solution would be to eat it, tough choice but somebody’s got to do it)

Spread some cacao on a plate. Take a chocolate mound, make it round in your hand (not for too long, remember that chocolate melts in your hands) and roll it around in the cacao.
Place the truffles on a plate while you finish the entire batch.

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