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Minted Chocolate Truffles and Pouring Sauce


  • 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


  • 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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