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![](\"https:\/\/images.squarespace-cdn.com\/content\/v1\/54d4153ce4b00c0e483c13a6\/1459639210815-GHAY2LVGFULCQ2ZQ9418\/Moroccan+mint+tea+infused+chocolate+truffles+-8.jpg?format=1500w\")
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250ml double cream<\/p>\n<\/li>\n
20g butter<\/p>\n<\/li>\n
3 teaspoons loose gunpowder green tea leaves<\/p>\n<\/li>\n
A handful of fresh mint leaves<\/p>\n<\/li>\n
200g dark chocolate (70%), chopped<\/p>\n<\/li>\n
3 tablespoons honey<\/p>\n<\/li>\n
\u00bd teaspoon vanilla extract<\/p>\n<\/li>\n
1 cup cocoa powder to coat the truffles<\/p>\n<\/li>\n<\/ul>\n
\u2022 In a deep skillet transfer the cream and the butter and bring to a boil. Remove from the heat and add the green tea and mint leaves. Leave to steep for 30 min.<\/p>\n
\u2022 Strain the cream and transfer it back into the deep skillet. Place over medium heat and add the chocolate, honey and vanilla. Stir until the mixture is smooth and the chocolate is melted, about 5 minutes.<\/p>\n
\u2022 Once the mixture is melted transfer it into a bowl and place in the fridge until the ganache firms up, about 1 hour.<\/p>\n
\u2022 Spoon teaspoons of the ganache and roll them into balls.<\/p>\n
\u2022 Transfer the cocoa into a bowl and place several balls at a time and turn to coat with cocoa.\u00a0<\/p>\n
\u2022 Enjoy chilled or at room temperature.<\/p>\n