Choco­late mint truf­fles

Herbs & Superfoods - - Favourite Herb Recipes -

Diana Short’s choco­late mint truf­fles uses fresh, home­grown mint leaves.

In­gre­di­ents • 2 cups cream • ½ cup mint leaves • 500g dark cook­ing choco­late • 5 ta­ble­spoons un­salted but­ter • co­coa pow­der or ex­tra dark choco­late

Put cream, mint and but­ter in a pan and heat slowly un­til cream starts to sim­mer. Re­move from heat, strain off mint, then add choco­late, stir­ring to com­bine. Place in fridge to thicken, stir­ring ev­ery 30 min­utes, at least four times. Scoop out spoon­fuls of mint, roll into balls and roll in co­coa.

Or dip in rose­mary orange choco­late ganache.

In­gre­di­ents • 2½ cups dark choco­late • ¾ cup heavy cream • zest of ½ orange • 1 large sprig of rose­mary • pinch sea salt

Place choco­late in bowl. Bring cream, zest, rose­mary and salt to a boil. Turn off heat and steep 10 min­utes. Bring back to a boil. Strain hot liq­uid over choco­late; whisk un­til smooth.

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