Elegant and nearly effortless to make, these bittersweet mint chocolate truffles, creamy with cacao butter, are particularly deserving of your devotion, satisfying your sweet tooth and offering a feast for the eyes with each individual floral flourish.
Bittersweet Mint Chocolate Truffles:
- 6 tablespoons cacao butter, roughly chopped
- 4 tablespoons maple syrup
- 1 tablespoon nut milk (such as my homemade cashew milk or homemade almond milk)
- 1/4 teaspoon peppermint extract
- 3/4 teaspoon vanilla extract
- 3/4 cup 100% raw cacao powder
- 1/8 teaspoon sea salt
- Optional topping: dried lavender or dried rose petals
- Medium saucepan
- Heat-proof bowl
First, to set up a double boiler, fill a medium saucepan about one-fourth full with water and bring to a boil. Then, remove the saucepan from the heat source and rest a heat proof bowl on top of the saucepan, careful that it does not make contact with the boiled water.
When your equipment is set up, place the chopped cacao butter in the bowl, and stir with a spatula, allowing the cacao butter to quickly melt with the help of the steam from the boiled water below. Once melted, incorporate the maple syrup, cashew milk (or nut milk of choice), peppermint and vanilla extract. Finally, add the raw cacao powder and salt, stirring to fully incorporate the ingredients.
Now that a thick chocolate paste has formed, use a small cookie dough scooper to make about 18-19 truffles, placing each on a baking sheet lined with parchment paper.
At this time, if desired, top each truffle with dried lavender or a dried rose petal for decoration. Shredded coconut, raw cacao nibs, or a dusting of raw cacao powder are also festive final flourishes for visual appeal.
Store these bittersweet mint chocolate truffles in the refrigerator until ready to enjoy, allowing the truffles to sit out before serving to soften.
- When choosing cacao butter and 100% raw cacao powder, consider brands like Navitas Organics, which focus on regenerative agriculture.