Perhaps the easiest chocolate candy you can make at home, the truffle is simply a ganache (a thick combination of chocolate and cream), rolled into a ball. Fresh mint gives a bright, fresh flavor.

1 cup heavy cream
8 ounces dark chocolate, finely chopped
2 tablespoons corn syrup
leaves from 6 large sprigs fresh mint (about 1 cup loosely packed)
⅓ cup unsweetened cocoa powder and/or finely crushed peppermint candies, for rolling

Place the chopped chocolate in a large bowl. Place the mint leaves in a small saucepan and use a wooden spoon to bruise them, releasing their oils. Add the cream and corn syrup; bring to a simmer over medium heat. Simmer 2 minutes, then remove the pan from the heat and let the mixture steep for 20 minutes. Taste the cream; it should have a bright mint flavor; if you prefer a stronger flavor, bring the mixture back to a simmer, then steep again. Strain the cream to remove the mint, pressing on the solids to extract flavor. Measure the mixture back into the saucepan, adding more cream if needed to measure 1 cup + 2 tablespoons.

Over medium heat, bring the cream mixture just to a boil. Pour the cream over the chocolate and let sit for 1 minute. Then start to whisk from the center of the bowl to emulsify the mixture; continue whisking to incorporate all the cream into a smooth blend. Cover and refrigerate the ganache for at least 6 hours. Scoop the ganache into small balls, about 1 inch in diameter (a round teaspoon measure is ideal for scooping), then roll in cocoa powder or crushed peppermint candies. Place truffles in 1-inch paper candy cups set on a rimmed baking sheet; cover lightly with plastic wrap and return the truffles to the refrigerator until serving or giving.