Dutch Chocolate-Mint Truffles
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
59
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Bring cream and mint leaves to boil in medium saucepan
2
Remove from heat
3
Cover; let steep 1 hour
4
Strain into large bowl, pressing on leaves to release cream
5
Return cream to saucepan
6
Simmer until reduced to 1/2 cup, about 5 minutes
7
Add 12 ounces chopped chocolate and butter to cream
8
Whisk over low heat until melted and smooth
9
Stir in liqueur and vanilla
10
Freeze until firm, about 20 minutes
11
Scoop up 1 tablespoon chocolate mixture
12
Roll between palms to form ball, then roll ball in grated chocolate
13
Place in candy cup
14
Repeat with remaining chocolate mixture and grated chocolate
15
Arrange truffles in airtight containers; chill
16
(Can be made ahead
17
Refrigerate up to 2 weeks, or freeze up to 1 month
18
) Let stand at room temperature 10 minutes before serving
19
Bring cream and mint leaves to boil in medium saucepan
20
Remove from heat
21
Cover; let steep 1 hour
22
Strain into large bowl, pressing on leaves to release cream
23
Return cream to saucepan
24
Simmer until reduced to 1/2 cup, about 5 minutes
25
Add 12 ounces chopped chocolate and butter to cream
26
Whisk over low heat until melted and smooth
27
Stir in liqueur and vanilla
28
Freeze until firm, about 20 minutes
29
Scoop up 1 tablespoon chocolate mixture
30
Roll between palms to form ball, then roll ball in grated chocolate
31
Place in candy cup
32
Repeat with remaining chocolate mixture and grated chocolate
33
Arrange truffles in airtight containers; chill
34
(Can be made ahead
35
Refrigerate up to 2 weeks, or freeze up to 1 month
36
) Let stand at room temperature 10 minutes before serving