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These to-die-for truffles make a great gift.
4 oz. dark chocolate (70% cacao or more)
½ cup whipping cream
½ oz. fresh peppermint leaves (about 50 large leaves)
1 tsp. fresh grated lemon zest
1 Tbs. agave nectar
Cocoa powder or powdered sugar
Put the chocolate in a small, heat-safe bowl. In a small saucepan, over low heat, simmer the whipping cream, peppermint leaves, zest, and agave nectar for 2 minutes. Pour the infused hot cream through a sieve into the bowl of chocolate. Discard mint leaves. Whisk chocolate and cream until smooth and glossy. Cool to room temperature. Cover and refrigerate overnight. When ready to assemble, use a small ice cream scoop or teaspoon and portion out about a tsp. of the hardened mixture. Roll between the palms of your hands until you have a small ball. Roll in unsweetened cocoa powder or powdered sugar to coat. Keep refrigerated.
Recipe by Andi Phillips, excerpted from The Functional Foodie: 50 Powerhouse Ingredients Go Gourmet.