Moroccan Mint Tea Chocolate Truffles

Ingredients

• 250 gDark chocolate, chopped
• 180 mlHeavy cream
• 15 gFresh mint leaves
• 1 tbspLoose green tea leaves (gunpowder tea)
• 20 gUnsalted butter, softened
• 3 tbspCocoa powder, for dusting

Instructions

1. 1

   Heat the heavy cream in a small saucepan over medium heat until just simmering. Remove from heat, add the fresh mint leaves and green tea leaves, and let steep for 10 minutes.

2. 2

   Strain the infused cream through a fine sieve into a clean saucepan, pressing to extract as much flavor as possible, then discard the solids.

3. 3

   Gently reheat the strained cream until just simmering again, then pour it over the chopped dark chocolate in a heatproof bowl.

4. 4

   Let sit for 1 minute, then stir until completely smooth and glossy. Stir in the softened butter until fully incorporated.

5. 5

   Cover and refrigerate the ganache for at least 2 hours, or until firm enough to scoop.

6. 6

   Using a small spoon or melon baller, scoop out portions of the ganache and roll quickly between your palms into smooth balls.

7. 7

   Roll each truffle in cocoa powder to coat evenly.

8. 8

   Store the truffles in the refrigerator and bring to room temperature for a few minutes before serving.