Saturday, February 4, 2012

White Chocolate Mint Truffles

Today I got together with a few friends and we tried our hand at chocolate dipping. I made two types of centers to dip. One was a simple marzipan (long chocolate in picture) and the other was a white chocolate mint truffle. The latter was a big hit and lots of the girls asked for the recipes so I thought that I would share it on my web site. 

1/2 cup heavy cream
2 tbsp light corn syrup
1 tbsp butter
2 cups white chocolate (I just used white chocolate chips but you could also use pistoles or a bar)
1 1/2 tsp peppermint extract (to taste - I didn't really measure)

Line 9 x 13 baking sheet with parchment paper or plastic wrap.

Combine cream and corn syrup in a medium sauce pan and bring to a boil. Do not over boil!
Remove from heat and add the butter and chocolate. Stir until smooth and then stir in peppermint extract.

Poor onto the baking pan and spread into a thin layer. Cover with plastic wrap and refrigerate for at least an hour. It can also be left overnight. 

Put mixture into a bowl and mix with paddle attachment for 30 seconds. You can also mix by hand but make sure you have a sturdy spatula or spoon because I broke two. Allow mixture to rest 5 minutes.

Use a teaspoon to scoop out balls and place them on plastic wrap. When all the mixture has been scooped, roll each portion by hand into a round ball.

Dip in melted and tempered chocolate and allow shell to harden.


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