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1
Finely chop chocolate and place it in a bowl.
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2
Add cream to saucepan, together with small diced butter and honey and bring mixture just to a boil.
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3
Butter must be melted before the mixture boils, so dice ur butter or soften them before adding it to cream in saucepan.
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4
(Amount of honey added is dependent on the sweetness of your chocolate used and sweetness you want) I added 3 tablespoon of honey to a mixture of 72% cocoa and 65% cocoa.
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5
When mixture starts to boil, turn off heat and pour mixture to the chopped chocolate.
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6
Let them sit for a while and stir to ensure chocolate is fully melted.
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7
If the chocolate is not fully melted, place bowl on simmering water and stir till melt.
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8
Once chocolate is fully melted and mixture is well combined, add peppermint extract and mix well.
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9
(You may want to use real mint leaves in this recipe.
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10
In this, slightly bruise the mint leaves and add to the saucepan together with butter and honey and bring mixture just to a boil.
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11
Strain the mixture over chocolate to remove leaves.)
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12
Pour mixture into a shallow large dish or bowl or you can keep them in the same bowl and refrigerate till firm, approx 1-2 hours.
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13
Using a melon baller/small ice cream scoop/ hands, scoop mixture and make into balls.
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14
You may find it hard to work with your hands as it will melt and become sticky.
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15
The trick here is to use a melon baller or small ice cream scoop to ball the mixture and using a small small spatula, or teaspoon to scoop the chocolate out.
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16
(If you are living in hot and humid country like I do, you will need to fridge the mixture every few balls as the mixture will get too soft to work with)
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17
This can be kept in fridge for up to a week or freeze them for months.
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18
Enjoy!
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19
=)
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20
Place ball of truffles in a bowl of coatings and roll them to cover them completely.
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Lift them up gently and shake off the excess and place on a serving plate.. Its best eaten chilled.
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22
Makes ~30 truffle balls.
