Fresh Chocolate Mint Truffles
|Bittersweet chocolate||16 Ounce (Divided)|
|Milk chocolate||4 Ounce|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Peppermint/Chocolate mint leaves||1 Cup (16 tbs), coarsely chopped (Fresh Peppermint)|
|Unsalted butter||1⁄4 Cup (4 tbs)|
Line a 9x9 inch pan with plastic wrap.
Place 8 ounces bittersweet chocolate and milk chocolate in a heatproof bowl.
Cover and microwave on low until melted.
In a small saucepan heat cream just to boiling.
Pour over fresh mint leaves and steep for 15 minutes.
Strain through sieve or cheesecloth.
Combine chocolate and cream until smooth.
Stir in butter and blend until smooth.
Pour into prepared pan and smooth to level.
Cover with another sheet of plastic wrap.
Refrigerate until firm enough to mold, at least 2 hours and up to 24 hours.
Invert mixture onto cutting board.
Remove layer of plastic and cut into 48 pieces.
Roll into balls and place on parchment lined baking sheet.
Refrigerate until firm.
Melt remaining 8 ounces of chocolate.
Dip truffles into chocolate mixture and place on baking sheet to set.
Store in refrigerator and bring to room temperature to serve.