Makes approximately 24 truffles
Finely chop the milk chocolate and place it in a heatproof bowl.
In the top of a double boiler, heat the cream over medium-low heat until it's just starting to bubble. Remove the cream from the heat, add the chopped mint, and let the mixture steep for approximately 12 minutes. Then return the cream to the stove and heat again until it's just starting to bubble.
Using a strainer, pour the cream into the bowl of milk chocolate, and discard the mint. Mix the cream and chocolate together until all the chocolate has melted and the ganache is smooth. Leave the ganache to cool to room temperature, then put the ganache in the fridge until it is chilled and completely set.
Remove the ganache from the fridge and use a teaspoon or small ice cream scoop to spoon up approximately half an ounce of ganache at a time. With your hands, quickly roll each scoop of ganache into a ball and set it on a baking tray lined with parchment paper. Place the tray in the fridge and chill the ganache balls. Leave them in the fridge until you're ready to dip them.
Roughly chop the dark chocolate and set approximately one-quarter of it aside (this is the seed chocolate). Put the remainder of the chopped chocolate in the top of a double boiler set over simmering water. Melt the chocolate and heat it until it reaches 113 - 118° F (45 - 48° C).
Remove the boil from the double boiler. Add the seed chocolate and stir until the chocolate cools to 90° F (32° C). At this point, the chocolate should be in temper.
Line another baking tray with parchment paper. Using a truffle fork or regular fork, dip each ganache ball into the tempered chocolate, making sure it is completely coated, and then set on the prepared tray.
Leave the truffles to set at room temperature or, if necessary, chill the truffles just long enough to set the chocolate.
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