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