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1
Place 1 pound of the chocolate into a 2-quart mixing bowl.
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2
In a 1-quart saucepan over medium heat, bring the cream to a boil.
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3
Turn off the heat, add the mint leaves, cover the pan, and steep for 15 minutes.
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4
Using a slotted spoon or a skimmer, remove the mint leaves and discard.
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5
Reheat the cream to a boil and pour it into the bowl with the chocolate.
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6
Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
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7
Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
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8
Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
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9
Line 2 baking sheets with parchment or waxed paper.
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10
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the truffle cream.
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11
Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter.
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12
Or use a small ice cream scoop to form the mounds.
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13
Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
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14
Dust your hands with cocoa powder and roll the mounds into balls.
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15
These will be the truffle centers.
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16
Cover and chill the centers for another 2 hours in the freezer.
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17
Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped.
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18
Line 2 more baking sheets with parchment or waxed paper.
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19
Melt and temper the remaining 1 1/2 pounds chocolate (see pages 2530).
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20
Place a truffle center into the tempered chocolate, coating it completely.
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21
With a dipper or fork, remove the truffle from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper.
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22
After dipping the truffles, place 2 tablespoons of the tempered chocolate into a paper pastry cone and snip off a tiny opening at the pointed end.
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23
Pipe the letter M on top of each truffle.
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24
Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes.
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25
When the truffles are set, place them in paper candy cups.
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26
In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
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27
The truffles are best served at room temperature.
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28
Rosemary Chocolate Truffles: Substitute 1 tablespoon fresh rosemary for the fresh mint leaves and pipe an R rather than an M on top of the truffles.
