I’ve had a long-time love affair with mint.
As a little kid, my family and I went to visit some friends. One evening, I remember trotting out back and helping her gather a big bunch of mint. We headed back inside, and I got to carry a handful of mint.
That scent. Bright. Mind-clearing. Alive. And zippy fresh.
I watched as she poured hot water over those green leaves, and the fresh scent bloomed in the air.
Into a mug it went and, for a teeny kid who’d never had tea before—I felt decadent (almost sinful!) as I sipped on it!
I nod to that technique every time I make my Mint Leaf bonbon. But rather than steeping mint leaves in water, I let them steep in rich, thick cream.
Once that cream has the perfect note of mint, I stir in my sweet white chocolate and make a creamy ganache. Then, to add a little more freshness (I’m good that way!), I sprinkle in some freshly minced mint leaves, and finally, I pour that goodness into a dark chocolate shell.
And yep, to this day, I still swoon over mint!