These truffles remind me of After Eights® but because they are made with fresh mint, they have a more subtle mint flavour. You could also use spearmint leaves if you prefer.
1 person made this
Makes: 36 truffles
150ml double cream, plus more as needed
6 sprigs of fresh mint (each about 10cm long)
230g dark chocolate
50g cocoa powder
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:40min › Cook:10min › Extra time:1hr30min › Ready in:2hr20min
Place the cream in a small saucepan over medium heat and bring to the boil. Remove from heat; add the sprigs of mint, cover and let infuse for 30 minutes.
Strain the cream through a sieve into a measuring jug. You'll need 150ml, so add more cream if necessary. Discard the mint.
Chop the chocolate into small pieces with a knife or a food processor. Transfer into a bowl.
Bring the cream back to the boil over medium-high heat; pour on top of chopped chocolate. Let stand for 1 minute. Mix with a whisk until you get a smooth and silky cream.
Cover the bowl with a cling film and let stand at room temperature for 2 hours or in the fridge for 1 hour, until chocolate mixture has hardened.
Use a teaspoon to scoop up a small amount of truffle mixture, roll into a ball between your palms. Roll in cocoa powder and set aside. Repeat with remaining chocolate mixture - you should be able to make about 36 truffles.
You can keep the mixture (or truffles) in the fridge for up to 2 weeks.