Chocolate Truffles with Mint

Directions

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  Pour the chocolate into a glass bowl and add the salt.
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  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.
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  Then carefully mix the chocolate mixture with a whisk until we have a fine cream. Let cool.
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  Cover the cooled chocolate cream with food foil and let it cool in the refrigerator for 1 hour.
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  After cooling from the mixture using a spoon, we quickly shape the balls, which we wrap in cocoa.