200 grams of chocolate, finely chopped
100 grams of heavy cream
A handful of fresh Freeman Herbs Organic Mint leaves, finely chopped
Cocoa powder or icing sugar for rolling
Fresh Freeman Herbs Organic Mint leaves for garnish
Finely chop the dark chocolate and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream until it just begins to simmer.
Add the finely chopped fresh mint leaves to the cream and let it steep for about 5-10 minutes, stirring occasionally.
After steeping, use a sieve to pour the infused cream over the finely chopped chocolate, ensuring the sieve catches any remaining mint leaves..
Use a spatula to press the mint leaves against the sieve, extracting as much flavor as possible into the chocolate.
Let it sit for a minute to melt the chocolate, then stir until smooth and well combined.
Cover the bowl and refrigerate the ganache until it firms up, typically for a few hours or overnight.
Once the ganache is firm, use a spoon or melon baller to scoop out portions and roll them into balls using your hands.
Roll each truffle in cocoa powder or icing sugar until they are completely coated.
Refrigerate the coated truffles until they firm up.
Once set, garnish each truffle with a fresh mint leaf for an added touch of flavor and presentation.