Fresh Mint Truffles
These truffles have a subtle and refreshing mint flavor to them, and are a simple and elegant way to end a dinner. If you’d like to up the mintiness, add ¼ tsp of peppermint extract to the almond milk, but the fresh mint has a cooling effect all on its own!
| Yield: 20 1-inch truffles | Time: 1 hour |
Preparation:
1. In a small saucepan, bring almond milk to a boil. Turn off heat, add mint leaves, and cover with lid. Allow to steep for 15 minutes. (Alternatively, you can steep the milk with mint leaves for a few hours without heating.)
2. Finely chop chocolate and place in a metal bowl with the coconut oil and sea salt.
3. When the mint has steeped, reheat the milk and mint mixture to a simmer, remove from heat, and strain over the chocolate mixture.
4. Allow the chocolate to sit and melt from the heat of the milk for a few minutes.
5. Stir until the mixture resembles a glossy ganache. Place in fridge until it reaches a scoopable consistency (this shouldn’t take long. If it gets too hard, just let it sit at room temp until soft again)
6. Use a spoon to scoop the ganache and use your hands to roll into 1-inch balls (It’ll get messy!)
7. Roll the balls in cocoa powder or topping of your choice to coat. Keep refrigerated.
Ingredients:
10 ounces bittersweet chocolate (The Trader Joe’s Pound Chocolates are excellent bang for your buck)
½ cup almond or cashew milk
½ cup packed fresh mint, chopped
1 ½ T coconut oil
1/8 tsp sea salt
Cocoa powder for coating