Homemade Fresh Mint Chocolate Truffles

Ingredients:

• 2/3 cup whole milk
• A bunch of fresh mint, rinsed and pat dried
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small cubes and at room temperature
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsweetened cocoa powder (see note)
• Cocoa powder, or finely chopped nuts (for coating)

Instructions:

1. In a medium saucepan over medium heat, add the whole milk and fresh mint. Bring to a boil.
2. Remove the saucepan from the heat and rub the mint in a sifter to extract all the essence and oil. Strain the milk into a mixing bowl.
3. Add the salt, butter, sweetened condensed milk, and unsweetened cocoa powder to the strained milk. Mix until the mixture is smooth and shiny.
4. Pour the mixture into a bowl and let it cool to room temperature. Cover and refrigerate until firm, about 2 hours.
5. Once the mixture is firm, scoop out small portions using a teaspoon.
6. Roll the portions into balls with your hands. If the mixture is too sticky, lightly coat your hands with cocoa powder.
7. Roll each truffle in cocoa powder or finely chopped nuts to coat.
8. Refrigerate the truffles for about 30 minutes to set.
9. Store the truffles in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

*Note: When selecting a cocoa powder, look for unsweetened, 100% cocoa with no added sugars or fillers. Opting for Dutch-processed cocoa powder can give you a smoother, less acidic taste, which is often preferable in chocolate truffles and other fine desserts. My favorite brand is Guittard.