In a saucepan pour the heavy cream and add the chopped mint leaves.

Set the fire to a medium heat and let it simmer for few minutes, the moment its simmering take off the cream from the heat and set aside.

Strain the cream from the leaves and discard the leaves.

In a separate saucepan, melt the chocolate and butter stir until a boiling point.

Mix in together the cream, chocolate, butter until such time the butter is melted and smooth keep stirring to evenly mix.

Remove from the heat then set aside to cool until firm and hard.

Scoop a teaspoon and roll it in your palm to circle the shape of the truffle.

Once it sticks in, use light cocoa powder to thicken.

Continue doing until the remaining truffles.

Melt in the chocolate to coat and dip in the truffles one by one and let it cool or keep refrigerating for hours.