Ingredients
14ozsemisweet chocolate,coarsely chopped
¾cupheavy cream,, heavy whipping cream or double cream, not milk or half and half
½tsppure vanilla extract
1½tsppeppermint extract
2tbspunsalted butter,softened to room temperature
¾cupnatural unsweetened cocoa powder,or Dutch process cocoa powder
Preparation
Place semi-sweet chocolate in a large heatproof bowl. Microwave in four 15-second increments, stirring after each, for a total of 60 seconds.
Stir until almost completely melted. Set aside.
Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil.
Remove from the heat, then whisk in the vanilla and peppermint extracts. Pour over the chocolate and gently begin stirring with a wooden spoon. Do not forcefully stir.
Once the chocolate and cream are smooth, stir in the butter until combined and melted. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 30 minutes.
After 30 minutes, place in the refrigerator for about 5 hours until it reaches a “scoop-able” consistency.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove mixture from the refrigerator. Measure 1 teaspoon, roll the mixture into a ball by hand, then place on the baking sheet. The mixture might be a little sticky.
Coat palms with a little cocoa powder, which makes the mixture easier to handle. Repeat rolling the rest of the mixture.
Roll each ball into cocoa powder to coat. Serve immediately or cover at room temperature for up to 1 week.
Alternatively, refrigerate the truffles. Bring to room temperature before serving if desired.
