Mint chocolate truffles

    2 hours 20 min

    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.

    4 people 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

    Prep:40min  ›  Cook:10min  ›  Extra time:1hr30min  ›  Ready in:2hr20min 

    1. 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.
    2. Strain the cream through a sieve into a measuring jug. You'll need 150ml, so add more cream if necessary. Discard the mint.
    3. Chop the chocolate into small pieces with a knife or a food processor. Transfer into a bowl.
    4. 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.
    5. 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.
    6. 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.

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