White Chocolate Mint Truffles Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
White Chocolate Mint Truffles
1/2 cup chopped fresh mint
1 pound white chocolate, chopped
1/2 cup heavy cream
5 tablespoons creme de menthe (white)
4 ounces unsalted butter
1 pound bittersweet chocolate, chopped
3 cups sifted powdered sugar
Chop mint and set aside; you should have 1/4 cup. Melt the white
chocolate with the cream in the top of a double boiler set over
simmering water. When melted, you can turn off the heat and let the
mixture sit in the bowl until ready to use. Whisk in the creme de
menthe, chopped mint and the butter and blend until smooth. Pour
this mixture into a wide, shallow pan to a depth of about 1 inch.
Chill (or freeze) until set. Melt the bittersweet chocolate in the
top of a double boiler. Use a melon baller to scoop the appropriate
amount of white chocolate to form into a small ball; completely
submerge the chocolate ball in the bittersweet chocolate, then scoop
it out with a fork, allowing excess to run off. Roll the coated
truffle in the powdered sugar to coat completely. Freeze until ready
NOTES: When buying white (or any) chocolate, ask for a "couverture"
quality product as they contain at least 31% cocoa butter. Check the
ingredients on the white chocolate to see that it contains cocoa
butter, NOT vegetable oil. White chocolate does not set as firmly as
other types; it is necessary to keep it as cold as possible while
still being workable. You may have to re-chill it occasionally.
The truffle cream should be smooth and shiny; it can easily be done
in a food processor once the chocolate is melted. The butter should
be at room temp to facilitate the process. If the truffle cream
looks a little dull, whisk in a little more liqueur. The temp of the
dark chocolate should not be too hot, but you may have to reheat it
if it becomes to cool. Pay attention to how well it is covering the
truffles to guide you; do not let the formed truffles sit in the
dark chocolate too long, they will melt. Once coated chill quickly!
Can be frozen for 90 days.
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