Herb Infused Mint Chocolate Truffles
Adapted from The Herb Farm Cookbook
1-1/4 cup heavy cream
6 sprigs of fresh peppermint or chocolate mint (sprigs should be about 3 inches long)
16 ounces bittersweet chocolate
1/2 cup good quality cocoa powder
1. Infuse cream
Pour cream into small saucepan and warm over medium-high heat until it comes to a boil.
Add herbs and submerge in cream, pushing them below the surface with a spoon.
Remove pan from the heat immediately and cover with plate or lid. Leave to steep for 30 minutes. After 30 minutes, strain cream through fine sieve to remove herbs.
Check to see if the cream measures 1 1/4 cups. If not, add more cream until it reaches 1 1/4 cups. Pour cream back into saucepan.
2. Make Ganache
Add chopped chocolate to food processor. Warm cream again to full boil. Once it boils, immediately pour cream over chopped chocolate in food processor. Put lid on food processor. Let sit for one minute. Turn on processor and blend until smooth.
Use rubber spatula to transfer ganache to small container. Cool to room temperature then put in refrigerator for a few hours.
Take ganache out of refrigerator and use melon baller or teaspoon to scoop the ganache into balls. Roll between hands to form into ball.
Put cocoa powder in bowl and gently coat truffles.
Put truffles in fridge to harden.