Makes about 30 truffles
I suppose I was feeling a bit adventurous this year, so I decided to try my hand at truffles. Not just any truffles, mind you, but my favourites with lots of peppermint! I used my own homemade creme de menthe (one for me, two for the pot) and a bit of extra peppermint extract to make them more aromatic and to allow the mint to penetrate the very rich dark chocolate.
250 Gm Dark Chocolate (at least 72% Cocoa), broken into small pieces.
¼ Cup Unsalted Butter
*Cocoa Powder for rolling truffles at the end
Remove the mixture from the heat and immediately pour the hot liquid over the chocolate and stir carefully until the chocolate is completely melted and the mixture becomes a creamy and smooth ganache.
Now, add the butter and mix again until well combined before pouring the entire contents into a glass dish to cool in the refrigerator.
Refrigerate for 2 hours minimum – overnight preferred.
When the compound is hard but malleable, use a melon-baller or two teaspoons to form a small quinelle of ganache, roll them between (gloved) hands into a small ball, and then roll them in the cocoa powder.
Sprinkle with cocoa powder and/or icing sugar (powdered/confectioners' sugar) then chill until 1 hour prior to serving.
To fully appreciate the flavour and consistency, they are best served at room temperature.