As you know, my kids planted a herb garden a while back and suddenly, we have enough mint to feed New York city. And seriously, what the heck do you do with mint anyway? And, apparently it's my job as a mother to figure out something to do with this mint because if it doesn't get used, there are going to be two seriously disappointed green thumbed little girls blaming me for it. I've been asking everyone I know: What do you do with mint?
Someone suggested making chocolates with mint inside. Not a bad idea. We brainstormed on how exactly we'd do that.... Do we just stick a leaf of mint inside the chocolate? Nah. Sounds kinda nasty. Do we chop the mint up into tiny pieces and put inside the chocolate? Nah. Still sounds kinda nasty. Do we just infuse the chocolate with mint extract and forget the mint leaves altogether? Are you crazy? We have to use the REAL mint because we've got enough of it to feed New York City!! Remember?
Okay, okay. So I have no idea what I'm doing in the kitchen but I decided that for Family Night this week, we'd make truffles. I mean, I really have no choice but to make something with some mint. I went on the internet and tried to find out how to use real mint in chocolates, but no luck. It seems like anyone that knows what they're doing uses mint extract, instead of real mint. Hmmm.... so basically I had to pull an idea out of thin air, and go with it!
I decided to boil the mint leaves in cream, and then let them sit for a while so that the flavour of the mint would come out in the cream. It seemed logical and actually, it worked!
We put the mint leaves into a cup of cream and brought it to a boil. The minute it started to boil, we removed it from the stove, put the lid on the pot, and set it aside for 15 minutes or so. Grady had the weird desire to drink the cream because it smelled so good, but I wouldn't let him.
After 15 minutes of letting it sit, we strained the milk to get out all the leaves because leaves + truffles = nasty.
Then... we got out five chocolate bars. And no, we didn't just have these laying around. We made Grady go to the store and buy some. He's the best. And then we decided that we didn't have enough so we made Grady go back to the store and buy some more. Did I mention that Grady is the best?
We weren't sure what kind of chocolate to use because we were making this whole thing up so we used milk chocolate because that's our favorite.
Then... we chopped it up small...
Then, we put the cream back on the stove just until it started to boil again. Then we poured it into a bowl with the chocolate and we stirred...
And stirred...
And posed for a photo...
And stirred some more... until it looked like this. 
And then, we put it in the fridge for at least an hour until it looked like this...
We weren't sure how to get the chocolate out of the bowl without making a mess, so we tried to stay classy and we used a melon-ball-er to get the truffle mix out of the bowl. It was still super messy but at least we can say that we've used a melon-ball-er (because that's not something we do around here either). Then, we rolled them in our hands to make nice little balls. 
Then, we got out some cocoa which we've had around for eight hundred years because we don't bake around here much and actually wondered what it was for....
Once we had some perfect little balls, we then covered them in cocoa. I knew I was keeping that cocoa around here for something!
Voila! Mint truffles. YUMMERS. And yes, they are VERY minty but darn good.
