Hint of Mint Vegan Chocolate Truffles

These truffles are rich, decadent and creamy. Fresh mint leaves are infused into coconut cream and then blended into vegan chocolate. The mint is very delicate. If you like more intense flavor, infuse longer or add a little mint extract.

Vegan Mint Chocolate Truffles

Makes about 25 truffles, approximately 3/4 inch in diameter.

INGREDIENTS

1 cup lightly packed, chopped fresh mint leaves

1 cup coconut cream

1 10 oz package vegan semi-sweet chocolate chips/chunks (I used @enjoylifefoods semi-sweet mega chunks)

INSTRUCTIONS

1. Coarsely chop fresh, washed mint leaves. Lightly pack them into a 1-cup measuring cup. Transfer to heat safe bowl or cup.

2. Heat coconut cream just to boiling. This can be done in the microwave in a glass measuring cup for about 2 minutes (watch carefully!) or on the stove.

3. Immediately pour the hot cream over the mint leaves and gently stir. Cover and let infuse for 1 hour. After 1 hour, heat the mint and cream mixture in the microwave for about 30 seconds (this additional heating process helps draw out more mint flavor). Let mixture sit for an additional hour (total of 2 hours).

4. Pour chocolate into heat safe bowl or shallow dish.

5. At the end of two hours, strain the mint and cream mixture through a strainer or cheese cloth. Heat again in microwave or on stove just to boiling.

6. Pour ¼ cup plus 1 teaspoon of the mint cream over the chocolate and stir gently to melt the chocolate and blend everything (store remaining mint cream to use for smoothies!). If needed, heat chocolate and mint cream for about 20 to 30 seconds in the microwave and stir again thoroughly until all the chocolate is melted and the mint cream is thoroughly blended. The chocolate will have a slightly grainy texture but this is normal.

7. Cover and set chocolate mint mixture in freezer for 20 minutes.

8. Remove chocolate mint from freezer and stir well, scraping the sides until well blended. The mixture will look coarse and rough but this is normal.

9. Scoop out chocolate by the small spoonful, roll and place on parchment lined sheet. Dust all or some with cacao powder, powdered sugar or just leave plain if desired.