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Christmas: Fresh Mint Truffles

Source of Recipe


Jack Czarnecki



List of Ingredients



• 1 pound excellent-quality white chocolate, broken into pieces
  
• 1/3 cup heavy cream
  
• ¼ cup finely chopped fresh mint leaves
  
• 2 Tbsp white crème de menthe
  
• 1 Tbsp green crème de menthe
  
• 4 ounces (1 stick) unsalted butter
  
• 1 pound excellent-quality couverture (or dipping) chocolate, preferably bittersweet
  






Instructions



1. In the top of a double boiler, slowly melt the white chocolate with the heavy cream. Add the chopped mint, crème de menthes, and butter, and continue melting until the ingredients are combined and the mixture is smooth. Pour the mixture into a shallow bowl and place it in the freezer until firm but not frozen, about 30 to 45 minutes.
   
   
2. Using a cold metal teaspoon and your hands, mold the white chocolate mixture into small balls and place on a cookie sheet lined with wax paper. If the mixture gets too soft to mold easily, put it back into the freezer for a few minutes.
   
   
3. Melt the couverture in the top of a double boiler until smooth. Dip the frozen white chocolate balls in the melted chocolate, and transfer to a cookie sheet lined with wax paper. (A small fork or chopstick are effective dipping tools.) Try to make sure the melted chocolate coats the balls evenly, and try to minimize the amount that drips off the balls onto the paper. Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, the chocolates should be stored in a covered container in the refrigerator until ready to serve.
   
   Makes 5 dozen truffles.