Mint chocolate truffles are the perfect treat for entertaining holiday guests because they are elegant decadent, and above all, easy to make. In the end, this honey-sweetened recipe is sure to impress without taking all of your valuable holiday time. It is easy enough that if you have kids, they can easily join in on the preparations. The smooth cream contrasts perfectly with the sharp taste of the dark chocolate and is tempered perfectly with the subtle mint flavor which hides in the background of these family favorites.
- 2 cups heavy whipping cream
- small bunch of fresh mint leaves
- 18 oz. dark chocolate, broken into small chunks
- 9 tablespoons of butter, diced
- 6 tablespoons of Gallberry Honey
- cocoa powder
Pour cream into a medium saucepan. Lightly bruise the mint sprigs with a wooden spoon of tyhe back of a knife to release the oils and fragrance and add the leaves to the cream. Heat very gently for 5-6 minutes until the cream tastes of mint.
Place the chocolate chunks in a heatproof mixing bowl with the honey and butter. Strain the cream through a sieve over the chocolate, butter, and honey. Stir until the chocolate has melted and the mixture is smooth. Pour into a wide, shallow dish and chill in the fridge until the mixture is firm.
- Place the cocoa powder into a bowl. Remove the truffle mixture from the fridge and, with a small spoon scoop a portion out and roll into a sphere, or otherwise amorphous shape quickly so as not to melt the truffle mix. Toss the truffles in the cocoa powder until coated and store refrigerated until ready to be eaten (up to 3 days refrigerated).