Fresh mint leaves cuts the sweetness of the chocolate and gives these truffles a refreshing quality.

INGREDIENTS

  • 1/2 finely chopped mint leaves
  • 1 pound bittersweet chocolate
  • 1/2 cup heavy cream
  • 5 tablespoons peppermint schnapps
  • 1 stick unsalted butter
  • 1 pound bittersweet chocolate

DIRECTIONS

STEP ONE:

Finely chop the mint leaves. Cut the chocolate into 2 inch pieces. In a heat-proof bowl, melt chocolate with the cream over gently simmering water.

STEP TWO:

Whisk in peppermint schnapps, the chopped mint leaves and the butter. Pour the mixture into one or two shallow pans in a layer about 1 inch thick and chill or freeze until set. Form the truffles and dip them in melted chocolate.

STEP THREE:

Refrigerate until the truffles are firm. Serve cool.