How to Make Mint Chocolate Truffles

 Ingredients

• 8-oz bittersweet chocolate, chopped
• 1/4 cup heavy cream
• 1 tsp peppermint extract - you could use more, if you want a mintier flavor, and you can substitute just about any other kind of flavoring, too
• cocoa powder

Step 1: In a medium glass bowl, combine the chocolate and the heavy cream.
Melt the two together, whisking frequently, until just smooth. This can be done by placing the bowl over a small saucepan of gently simmering water, or by putting the bowl into the microwave on high in 10 second intervals, whisking between each.

Step 2: Whisk in peppermint extract.

Step 3: Chill at least 30 minutes.

Step 4: Remove from refrigerator and let the ganache soften until it is easy to work with.
Form teaspoon-sized balls (using a teaspoon and a small knife to shape them) and roll in cocoa powder.

Tips

• To make the process easier, melt the chocolate and the cream in the microwave, rather than on top of a double boiler. You have to take your time - working in intervals of a few seconds - but the whole process only takes a minute or so.
• When everything is mixed together, refrigerate the ganache. It can be made a few days in advance and kept cold in the refrigerator, then warmed slightly to room temperature to make shaping the balls easier.
• If you find it very difficult to shape the balls by hand, scoop the ganache into a ball with a teaspoon and use a small knife to turn it out into a ball. The shape can be adjusted slightly once it is covered in cocoa and is less sticky.
• Adding peppermint makes these taste a lot like the York peppermint patty candies, but any flavor of extract (or none at all, if you like things very chocolaty) can be substituted. Vanilla is a nice option, as is cinnamon, but feel free to get creative with any flavors you like.
• The truffles can be stored in the refrigerator, but should be eaten at room temperature for the best flavor and texture.

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