Mint Infused Chocolate Truffles
Prep time: 35 min
Cooking Time: 10 min
Cooling Time: 4 hours
Makes 48 pieces.
1 ¼ cups (10 fl. oz) heavy cream, plus extra if needed
6 sprigs fresh mint, 3 to 4-inches long
450 g (16 oz.) good quality bittersweet chocolate
½ cup good quality cocoa powder
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 ¼ cup mark. Return the cream to the saucepan.
Place the chopped chocolate in the 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.
Truffles may be stored in an air tight container in the refrigerator for up to 2 weeks. Yield may vary depending on truffle size.