For these recipes, I suggest using a quality chocolate such as Valrhona or Michel Cluziel. These are available from Melt or, for a wider selection, go to www.seventypercent.com.
For the ganache
300g/10oz whipping cream (35 per cent fat)
200g/7oz chocolate (70 per cent cocoa content)
20g/3/4oz fresh mint leaves
For the coating
500g/16oz chocolate (65 per cent cocoa content)
100g/31/2oz quality cocoa powder (I'd suggest Valrhona )
Melt the chocolate. Bring the cream to the boil, add the mint and cover for two minutes. Blitz the cream and mint, and pour a third of it on the chocolate and stir well to form an emulsion (of mayonnaise consistency). If the chocolate goes thick and stodgy, add a little more cream and then continue mixing. Slowly add the remaining cream, then blend in the butter. Add a pinch of sea salt if you like.
Rest in the fridge until it's set (up to two hours). Then pipe on to boards covered with cling film or greaseproof paper, in whatever shape you like . Cover with cling film and place in the freezer for a minimum of two hours.
To coat the truffles, place the cocoa powder in a bowl. Melt the chocolate, then cool to 30-32C. Remove the truffles from the freezer, and coat with the melted chocolate. You can do this with your hands (gloved if you prefer) by scooping some chocolate into the palm of your hand, picking up a truffle and covering quickly by squeezing through your hands. Plop into the cocoa powder and shake well to cover the truffle before the chocolate sets. When all the truffles are coated, sieve the remaining cocoa powder away.
Place in a sealed container in fridge until they defrost. Leave out for 30 minutes before serving.
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