Mint Chocolate Truffles

teas.co.uk · 15 min active + 4 h chill · Makes about 24 truffles

You'll need

• 4 Dragonfly Organic Three Mint Medley pyramid bags
• 200ml double cream
• 200g dark chocolate (70% cocoa solids), finely chopped
• 30g cold unsalted butter, cut into small dice
• A small pinch of fine sea salt
• 30g cocoa powder, sieved into a wide shallow bowl, for rolling

Method

1. Warm the cream in a small heavy based pan over a medium low heat to about 80C, steaming with the first fine bubbles at the edge but not simmering.
2. Take it off the heat, drop in the four mint bags, cover and infuse for ten minutes.
3. Lift out the bags, pressing each against the side, and discard.
4. Return the pan to a low heat and bring the infused cream just to a simmer, with fine bubbles round the edge, then take it straight off.
5. Pour the hot cream over the chopped chocolate in a heatproof bowl and leave it undisturbed for a full minute so the chocolate softens evenly.
6. Whisk gently from the middle outwards until the chocolate has melted in and the ganache is smooth and glossy.
7. Add the cold diced butter and the pinch of salt and whisk again until the butter has melted in. This is what gives the truffles their shine and melting bite.
8. Press cling film onto the surface to stop a skin forming and chill for at least four hours, or overnight, until firm enough to scoop.
9. Dust your hands with a little cocoa, scoop teaspoon sized pieces and roll quickly between cool palms into rough balls. Work fast, as the ganache softens as soon as it warms.
10. Tumble each ball in the sieved cocoa to coat, lift out with a fork and tap off the excess. Chill for thirty minutes before serving; they keep in an airtight box in the fridge for up to two weeks.

Recipe: https://teas.co.uk/recipes/mint tea/mint chocolate truffles/