Coconut Mint Truffles
Following a collaboration between MIA and pioneering South African braai restaurant Hammer & Tongs, Chef Rodrigo Navarro created a special truffle with MIA's new 65% Dark Baking Drops.
This silky smooth truffle celebrates the rich flavour of MIA while adding a twist with coconut and hint of mint. If coconut and / or mint are not flavours you enjoy then you can easily substitute other ingredients in their place...
- Chop the mint leaves and set them aside.
- Combine the soy cream/dairy cream and the sugar in a pot. Bring the mixture close to the boil on low heat. Remove the sweetened cream from the heat and add the mint leaves. Cover with cling film and set aside for 10 minutes. (The cling film keeps the mint flavour in the cream instead of allowing it to evaporate)
- Melt the chocolate in a bain marie.
- Strain the mint leaves out of the cream, pressing the leaves to extract all of the cream.
- Stir 1/3 of the mint cream into the melted chocolate. Once the first 1/3 of the cream is mixed with the chocolate, add the rest and mix again.
- Allow the truffle mixture to cool (no refrigeration needed) for 1-2 hours. Once the mixture is firm enough to handle you can use it.
- Toasted coconut (optional) - Gently toast some of the coconut in a pan on low heat. Stir constantly to prevent burning and remove from heat once the coconut is golden brown.
- Make small balls with the truffle mixture and roll them in the coconut.
Keep your truffles refrigerated and enjoy within one week. In order to get the full flavour from the truffles, remove them from the fridge 1 hour before serving.
- 100g MIA 65% Dark Chocolate Drops or 75% Dark Chocolate
- 80g soy cream (for vegans) or 80g dairy cream
- 30g Muscovado sugar
- 20g mint leaves or 3 drops of mint extract