Recipe By : Nancy Silverton "Desserts" ISBN# 0-060181770-8
Serving Size : 80 Preparation Time :2:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Fresh mint -- chopped
1 lb White chocolate --
- cut in 2" pieces
1/2 c Heavy cream
5 tb White creme de menthe
4 oz Unsalted butter
1 lb Bittersweet chocolate --
- cut in 2" pieces
3 c Powdered sugar -- sifted
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". 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 to serve.
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 temperature to facilitate the process. If the truffle
cream looks a little dull, whisk in a little more liqueur.
The temperature 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.
