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Fresh mint truffles
Preparation info
- Makes
20-30
truffles - these keep for a week in the fridge - Difficulty
Easy
Appears in
Published 2008
This is probably our most popular truffle. The inclusion of fresh herbs means guests can almost persuade themselves it is a healthy option.
Ingredients
300 ml six 15 cm sprigs
Method
Bring the cream to the boil in a small pan with a lid. Stir in the mint, making sure it is fully submerged, and leave to steep, covered, for half an hour. Strain into a measuring jug, pressing down firmly on the mint - you need 300ml flavoured cream (top up if necessary). Bring back to the boil.
Break the chocolate up into the processor bowl and whiz to chop. Pour over the boiling cream