Mint Chocolates

For the mint pralines, first prepare the ganache (filling mixture): Roughly chop the dark chocolate and milk chocolate. Rinse the mint stalks with cold water, spin dry and chop coarsely. Bring the cream to the boil with the mint in a saucepan. Remove from heat and let steep, covered, for 15 minutes.

Add chopped couverture, chocolate, butter and sugar and melt over low heat – do not heat the mixture above 50 °C. Place in a piping bag fitted with a fine nozzle and pipe in the hollow shapes to just below the rim.

Pour some melted tempered white couverture into the piping bag and seal the filling openings of the hollow praline bodies with a small dab (pull off excess couverture with a spatula). Let the pralines cool in the refrigerator.

Prepare the remaining couverture for the dipping mass or use pre-made dipping mass from a specialty store. Dip the truffles one by one into the dipping mass using a praline fork. Drain slightly and roll back and forth on the draining rack to create the typical praline pattern. Cool on a baking sheet lined with parchment paper. If desired, dip a fork into some liquid dark chocolate and decorate the pralines with chocolate strands. Place the mint chocolates in paper sleeves and store in a cool, dark place. Consume within 2 weeks.

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