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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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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