Garden Mint Chocolate Truffles
Use fresh mint and a touch of mint extract to build a well rounded and very minty truffle. (Not a fan of mint? Leave it out and you'll have amazing basic truffles.)
Recipe type: Dessert
Serves: 36 pieces
  • ½ cup Cream?
  • 8 oz. Bittersweet Chocolate
  • 1 oz. Fresh Chopped Mint
  • 1-4 drops of peppermint extract (to taste)
  • 1 cup Cocoa Powder
  1. Measure out 8oz. of chunks of chocolate in a large microwavable bowl.
  2. Microwave in small zaps– 10-20 seconds at a time– stirring in between until most of the chocolate has begun to melt. The warmer portions should melt the remaining chunks while you stir. (It takes us approx. 60 seconds to melt the chocolate.) The chocolate should never get above 165˚; it should be more like 100˚
  3. Pour cream and mint into a small sauce pan and bring to a boil, then remove it from heat. Allow cream to cool to approximately 105˚.
  4. Taste cream and add a 1-4 drops of peppermint extract to taste.
  5. Pour the cream and mint mixture over a strainer into your melted chocolate. Immediately begin to mix the cream and chocolate with quick strong strokes. Make sure to get all the cream and chocolate off the sides of the bowl into the main mixture.
  6. When the chocolate mixture is completely mixed, cover your bowl and set in a cool dry place to harden overnight.
  7. When the chocolate and cream mixture (ganache) has cooled, it's time to roll the truffles.
  8. Fill a small bowl with cocoa.
  9. Scoop a ball of ganache, and drop it into your hand. Quickly roll the ball into a sphere, then drop it in the cocoa.
  10. Roll the ball through the cocoa powder to coat the sides, then gently place it on a platter.
  11. Repeat until you have turned all the ganache into truffles.
  12. Cover and refrigerate the truffles for up to 10 days.
Recipe by Adventures In Making at