Chocolate and mint are a classic combo, but fresh mint truffles are a new take on this familiar favorite!
Instead of using mint extract, like most mint candies, these rich, smooth chocolate truffles are infused with the refreshing taste of fresh mint leaves. I like to top mine with candied mint leaves (made using the same method as in this candied flowers recipe) to give them an extra pop of color and flavor. You can also top them with regular mint leaves if you're going to be eating them within a day, or use any other decoration you'd like.
- 1/3 cup packed fresh mint leaves (about .3 oz or 10 grams)
- 1 cup + 1 tablespoon heavy cream
- 8 ounces bittersweet chocolate (or semi-sweet chocolate, chopped)
- 2 tablespoons butter (at room temperature)
- 1 pound chocolate candy coating
- Optional: additional small mint leaves, for decoration
Coarsely chop the 1/3 cup of mint leaves. Place the heavy cream in a small saucepan, and bring the cream to a simmer over medium heat. Once it's simmering, remove the cream from the heat and add the chopped mint leaves, then cover the pot with a lid. Allow the mint to steep in the cream for 15 minutes. Watch the time carefully, as you don't want the mint flavor to be too overpowering.
While you are waiting for the cream to infuse, place the chopped chocolate in a bowl with the room temperature butter.
After 15 minutes, remove the lid from the pan and heat the cream again until it is just under the boiling point. Pour the hot cream through a strainer into the chopped chocolate. Discard the strained mint leaves.
Whisk together the hot cream, chocolate, and butter until the chocolate is melted and you're left with a smooth, shiny mixture. This is your ganache. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop 2 to 3 hours.
Once the ganache is firm, dust your palms lightly with cocoa powder and use a small candy scoop or a teaspoon to roll the ganache into small balls. Re-apply the cocoa powder as needed to keep the truffles from sticking to your hands.
Melt the chocolate coating in the microwave, stirring after every 30 seconds to prevent overheating. Use a fork or dipping tools to dip a truffle in the chocolate, tapping it against the lip of the bowl to remove excess chocolate before setting it on a foil-covered baking sheet.
While the chocolate is still wet, press a small mint leaf into the top of each truffle. If you would like the truffles to keep for several days, you should either candy the mint leaves in advance (using the method in this candied flowers recipe) or use another type of decoration since untreated mint leaves will wilt after about a day.
After all the truffles have been dipped, refrigerate the tray to set the chocolate, for about 20 minutes. Fresh Mint Truffles can be stored in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.