- 16 ounces bittersweet chocolate, preferably Valrhona
- 2 cups heavy cream
- 15 drops Young Living Spearmint Essential Oil
- 1/2 cups unsweetened cocoa powder, preferably Valrhona Manjari
Chop the chocolate into small pieces (the exact size does not matter too much, but try to get them all the same size). Melt the chocolate in a bowl set over barely simmering water. When the chocolate is almost all melted, add the cream and remove from the heat, stirring to combine. Stir in the spearmint essential oil, pour the mixture into a container, and refrigerate until firm, at least 2 hours.
Spread the cocoa powder out on a baking tray. Fill a container with warm water. Scoop out truffles with a melon baller and place them on the baking tray. To make scooping easier, after scooping each truffle, dip the melon baller in the warm water and shake off the excess moisture. If you want, you can roll them in your hands to make evenly round balls.
Gentle shake the tray to coat the truffles in cocoa powder, and refrigerate the truffles until they firm up a bit. Serve at room temperature.
Tip: if you do not serve the truffles immediately, store them, well wrapped, in the refrigerator for up to two weeks.