Name: Mint Chocolate Truffles
Total time: 154 min
Yield: Makes about 24 truffles
Cuisine: British
Ingredients: 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

These are proper dark chocolate truffles, with the mint coming from cream that has been infused with Dragonfly Organic Three Mint Medley before the chocolate goes in. Flavouring the cream this way works the mint right through the ganache, rather than leaving it sitting on top like a drop of essence. A little butter gives the truffles their shine and soft bite, and a pinch of salt keeps the 70% chocolate from turning too rich.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Mint Chocolate Truffles recipe. Canonical: https://teas.co.uk/recipes/mint tea/mint chocolate truffles/

The ganache itself takes about fifteen minutes to make, then it needs four hours in the fridge to firm up before rolling. The same mixture also pipes neatly into little chocolate cup shells if you happen to have them, but rolled and dusted in Cocoa is how most of us will make it at home.

⏱ 15 min active + 4 h chill 🍽 Makes about 24 truffles 📊 Moderate 📚 Mint & Peppermint Recipes

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

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.
Take it off the heat, drop in the four mint bags, cover and infuse for ten minutes.
Lift out the bags, pressing each against the side, and discard.
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.
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.
Whisk gently from the middle outwards until the chocolate has melted in and the ganache is smooth and glossy.
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.
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.
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.
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.

What you'll end up with: About two dozen small dark truffles with a soft, melting centre and the mint worked right through the ganache, under a fine coat of cocoa, with the clean bittersweet edge of good 70% chocolate.

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🛒 Made with this tea

Dragonfly Organic Three Mint Medley, 40 Tea Bags 100g£4.50