Pour the cream into a saucepan and add the peppermint leaves. Place over high heat and bring to a boil, stirring constantly.

Cover and let steep for 1 hour.

Once the cream is well infused, reheat to liquefy, then strain to keep only the flavored cream, discarding the leaves.

Break the chocolate into pieces and add to the cream. Heat again, and once the chocolate is fully melted, remove from heat. Add the butter in three parts, mixing well each time to fully incorporate it.

Transfer to a mixing bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours.

To make the truffles: put the cocoa powder in a shallow dish. Scoop out a heaping teaspoon of ganache, roll it into a ball, then coat it completely in the cocoa powder.

Store in an airtight container and keep refrigerated.

Tip: If you can’t find peppermint, you can use dried fresh mint or even orange zest instead.