Makes 20 small truffles
4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
1 large egg yolk
2 teaspoons finely minced fresh mint
2 teaspoons unsweetened cocoa powder
Heat both chocolates and the milk together in a double boiler over hot water or in a microwave oven until the chocolate has melted. Stir to combine.
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