Christmas Recipes
Dutch Chocolate-Mint Truffles
Yield: about 30
Ingredients
- 1 cup whipping cream
- 1 cup fresh mint (lightly packed)
- 12 ounces bittersweet or semi-sweet chocolate, chopped
- 1/4 cup unsalted butter
- 1/4 cup Vandermint (chocolate-mint) liqueur or creme de cacao
- 1/2 teaspoon vanilla extract
- 2 ounces bittersweet or semi-sweet chocolate, grated
- About 30 paper candy cups
Instructions
- Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour.
- Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes.
- Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth.
- Stir in liqueur and vanilla extract.
- Freeze until firm, about 20 minutes.
- Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup.
- Repeat with remaining chocolate mixture and grated chocolate.
- Arrange truffles in airtight containers; chill.
- Let stand at room temperature10 minutes before serving.