These are proper dark chocolate truffles with a clean mint note running through them, the homemade answer to an After Eight. The mint comes from steeping a mint and honeybush tea bag in the warm cream before it is poured over the chocolate, so there is no need for mint extract. It is a simple ganache: melt, chill, roll. They look impressive but take very little skill.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint Dark Chocolate Truffles recipe. Canonical: https://teas.co.uk/recipes/hot-chocolate/mint-dark-chocolate-truffles/
Keep them in the fridge and bring out just before serving.
You'll need
- 1 tea bag of Dragonfly Organic Sleepy Mint and Honeybush
- 150ml double cream
- 200g 70 percent dark chocolate, finely chopped
- 30g dark Cocoa powder, for rolling
- 1 small saucepan, 1 fine sieve, 1 medium bowl
- 1 small melon baller or teaspoon, 1 shallow plate for the cocoa
- 1 small lidded box for chilling
Method
- Heat the cream gently to just below boiling, then take it off the heat, drop in the tea bag, cover and steep for ten minutes.
- Lift out and squeeze the tea bag, then strain the infused cream over the chopped dark chocolate.
- Leave for a minute, then stir until smooth and glossy.
- Cover and chill for two hours, until firm enough to scoop.
- Scoop into twelve walnut-sized balls and roll each in cocoa to coat.
- Chill for another fifteen minutes before serving.
- Tip: roll with cold hands and work quickly, as the ganache softens fast once it warms up.
Want the background, not just the brew?
Brewed with: Dragonfly Organic Sleepy Mint and Honeybush, 20 Tea Bags 34g
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