Melt the butter in a pan and add the cream. Stir with a wooden spoon until the mixture begins to boil. Meanwhile, chop the dark chocolate up into small pieces and place in a large bowl. Add the mint flavouring to the cream and butter mixture and stir gently in. Pour the mixture into the large bowl and stir with a wooden spoon until a thick, chocolaty substance is achieved - this is the truffle mixture! Place the mixture into the fridge and leave until it has hardened (this should take about one and a half hours). Take the bowl out and take heaped spoonfuls of the truffle mixture. Roll (with clean hands) into a truffle ball shape and roll in the grated white chocolate, until the truffle is completely covered. Place on a tray. Repeat until the last of the mixture and chocolate has gone. Leave in the fridge for an hour. Put the truffles in an air tight container, in a cool space, until you want to eat them. They must be eaten within two weeks.
Add finely chopped mint to the truffles if they are being served.
Miss Olivia Davies from the United Kingdom for submitting this Mint Chocolate Truffles recipe.
03 March 2008.