Chocolate Truffles with MintCourse: Chocolates
Chocolate or in the form of small balls scented with refreshing mint …
200 g hot chocolate
100 ml whipping cream (33%)
1 twig fresh mint
20 g butter
1/4 Art salt
ncocoa for wrapping
Pour the chocolate into a glass bowl and add the salt.
Cut the mint into larger pieces and put it in a smaller pot. Add whipping cream and butter. With occasional stirring, cook until the butter has melted – the cream must not boil. Then set aside, strain and pour into a bowl of chocolate. Let the chocolate melt for a few minutes.
Then carefully mix the chocolate mixture with a whisk until we have a fine cream. Let cool.
Cover the cooled chocolate cream with food foil and let it cool in the refrigerator for 1 hour.
After cooling from the mixture using a spoon, we quickly shape the balls, which we wrap in cocoa.