Mint Truffles

Products Used

Ingredients

    Directions

    1. Chop one 6 ounce bar chocolate into small pieces and place in a bowl large enough to hold all ingredients. Set aside.
    2. In a saucepan bring whipping cream and sugar to a boil. Remove from heat and pour onto chopped chocolate. Stir using a whisk until chocolate is melted, add mint extract. Taste mint ganache and if desired add a small additional amount of peppermint extract.
    3. Cover mint ganache with plastic food wrap and let set for 4 hours or overnight.
    4. Using a melon baller scoop out ganache into round balls. Remaining ganache can be pressed and rolled by hand into balls. Set aside.
    5. Line 2 cookie sheets or cutting boards with plastic food film and set aside.
    6. Chop remaining chocolate bars into small pieces and place 2/3 of it in a microwave-proof bowl. Set 1/3 of remaining chocolate aside.
    7. Select a saucepan which will nicely hold the above bowl. Fill saucepan with one inch of water and bring to a boil.
    8. Once boiling turn to very low simmer and place chocolate bowl on top. Stir constantly until chocolate is nearly melted and has reached 115°F.
    9. Remove from heat and allow cooling to 112°F. Add remaining chocolate bar and stir until most has melted.
    10. Place some chocolate on palm of your hand and roll a round ganache ball into it. Place on plastic lined cookie sheet. Repeat until all is done. If chocolate becomes too firm or cold place it in the microwave for 4-5 seconds intervals.
    11. Keep truffles refrigerated.
    Rate & Review
    or to post comments
    Elizabeth P
    Nov 29, 2016

    I made these and wrapped them up as gifts at Christmas time - and everyone thought I should open up a bakery! Soooo good.

    Chef Skye
    Sep 22, 2017

    Absolutely easy and a lovely gift!


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