White Chocoalate-Mint Truffles

* Exported from MasterCook *

White Chocoalate-Mint Truffles

Recipe By : Nancy Silverton "Desserts" ISBN# 0-060181770-8
Serving Size : 80 Preparation Time :2:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh mint -- chopped
1 pound white chocolate -- cut in 2" pieces
1/2 cup heavy cream
5 tablespoons white creme de menthe
4 ounces unsalted butter
1 pound bittersweet chocolate -- cut in 2" pieces
3 cups powdered sugar -- sifted

1. Chop mint and set aside; you should have 1/4 cup.
2. 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.
3. 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 inch.
Chill (or freeze) until set.
4. Melt the bittersweet chocolate in the top of a double boiler.
5. 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.
*See Notes for more explanation*

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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 temp to
facilitate the process. If the truffle cream looks a little dull, whisk in a
little more liqueur.
The temp 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.