White Chocolate Mint Truffles
Ingredients:
- 1/2 lb White chocolate; cut into small pieces
- 1/2 c Packed, fresh mint leaves (green or white)
- 1/4 c Heavy cream
- 2 tb Creme de menthe
- 6 tb Unsalted butter; cut into small pieces
Instructions:
To make the truffles: Melt the chocolate in a large heatproof bowl set
over gently simmering water. When chocolate is almost melted, turn
off the heat and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme
de menthe until liquid is very flavorful (amount of time depends upon
the strength of the mint leaves). Then bring just to a simmer, strain,
pressing down on the mint leaves to give as much flavor as possible,
and whisk into the melted chocolate. Place the pieces of butter around
the warm mixture and let the butter melt. When melted, stir to mix
well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of
chocolate. Cool completely and then refrigerate or freeze until very
firm.
To form the truffles: Have a small bowl of very hot water ready and
replace the water as it cools down. Line a baking tray with parchment
paper. Remove truffle base from the refrigerator or freezer. Before
scooping out a ball of chocolate, dip the melon baller into the hot
water, shaking to remove any excess water. Scoop out a truffle,
tapping the melon baller on a firm surface to release the truffle.
Quickly roll between the palms of your hands and place on the
prepared baking tray. You will have to wash your hands in cold water
often to prevent the chocolate from sticking to your hands. Repeat this
procedure until all the balls have been scooped and rolled. If the truffle
base begins to soften too much, refrigerate or freeze until firm and
then continue to scoop out the truffles. Refrigerate or freeze until
needed. Makes 45 to 50 small truffles.
