A couple of years ago I bought an indoor herb garden as a birthday present for my husband. We grow basil, cilantro, dill, parsley and mint, but mint is the one we seem to use least frequently — so I was excited when I realized I could use all that mint to flavor my ganache.
I won’t get into too much detail about how I made these because the process was very similar to how I made the lemon ganache truffles a couple of weeks ago. The only difference was that this time I infused the cream with mint while the cream was still cold. Being short on time, I thought it would be more efficient to blend them up together in my Magic Bullet.
Well… it turns out you can make really fluffy whipped cream in a blender! I had no idea. Green whipped cream too. Whoops.
Despite this accident, it turned out beautifully. I used 70.4% dark Callebaut. Not too sweet, and the ganache had just the faintest hint of mint.
At the last minute I second-guessed myself and added a drop of peppermint oil. I wish I’d skipped it. The subtlety of the mint had been refreshing, but the peppermint oil made these truffles taste like Andes Candies — which are tasty, but not very original. I’d really hoped the fresh mint flavor would come through.
Still, the truffles came out so shiny and pretty — I couldn’t have been happier with the result (aesthetically, anyway).
Plus, now I know how to make green whipped cream in a blender. Which will come in handy… never?