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Alan Coxon

Minted Chocolate Truffles and Pouring Sauce


Serves 8

Ingredients

  • 450g quality 70% dark chocolate
  • 250ml double cream
  • 4 good sprigs of fresh garden mint
  • 1 tbsp icing sugar
  • Fromage frais, crème fraich or vanilla ice cream to serve

Method

  1. Place the chocolate in a clean bowl over a saucepan of hot water and melt gently.
  2. 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.
  3. 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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