Chocolate mint truffles
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.