Ingredients
480 g / 17 oz    Heavy cream 35 %
120 g / 4.25 oz    Trimoline
20 g / 7.5 oz    Fresh mint leaves
800 g / 28.2 oz    Edelweiss Rondo 36%,
100 g / 3.5 oz    Butter
40 g / 1.75 oz    Peppermint liquer
5 drops    Peppermint Oil

Preparation
Scald heavy cream and Trimoline with mint leaves and let itsoak for 30 minutes. Strain and mix with tempered EdelweissRondo 33%. Add butter. Add peppermint liquer, Peppermint Oil.Homogenize the ganache with a vacuum mixer.

Setting
Fill the ganache into hollow forms, using a filling plate. Let it setovernight and seal using tempered Edelweiss Rondo 33%.

Decoration
Spray the truffles with colored cocoa butter (yellow, green).

Specialty Ingredients
#31125  FELCHLIN-Swiss EDELWEISS RONDO 36%
#40030  Truffle Shells White (10 blisters)
#90435  Trimoline
#90066PE  Peppermint Oil