Mint Truffles

Ingredients

• 9 ounces bittersweet chocolate (70% cacao), chopped
• 1¼ cups heavy cream
• ½ cup sugar
• 2 teaspoons mint extract
• ⅓ cup fresh mint leaves

Steps

1. Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Add mint extract and whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
2. Pulse sugar and fresh mint in a food processor until mint is very finely chopped; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in mint sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
3. Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.