Place the chocolate in a clean bowl over a saucepan of hot water and melt gently.
Place the cream and the mint into a saucepan and bring up to the simmer. When the cream and chocolate are ready, pour the cream through a sieve into the chocolate pushing the mint to extract the flavour.
Stir the cream and chocolate together until well incorporated, and sauce-like. To make truffles, pop the mixture into the fridge to harden. Once set, form the mixture into small balls, and dust with icing sugar. Alternatively, heat the mixture in a pan and use as a pouring sauce over cakes, tarts and ice-cream.
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