White Chocolate Covered Mint Truffles
White Chocolate Covered Mint Truffles
Prep Time
15 mins
Total Time
15 mins
 

These peppermint truffles are very refreshing and delicious with white chocolate.

Course: Candy
Servings: 25 truffles
Calories: 130 kcal
Author: www.pastryandbeyond.com
Ingredients
  • 100 ml/g (1/3 cup and 1 tablespoon) heavy cream
  • 200 g (7 ounces) bittersweet chocolate
  • 1/2 teaspoon peppermint extract
  • 280 g (10 ounces) white chocolate, chopped coarsely (to dip the truffles into melted white chocolate) or
  • 60 g (2 ounces) white chocolate, grated (to roll the truffles into grated white chocolate)
Instructions
  1. Chop the bittersweet chocolate into small pieces and place into a heat proof bowl. Set a side.
  2. Put the heavy cream into a small pan over med-low heat and add the peppermint extract. Stir occasionally with a spoon. When it scalds-small bubbles come from the sides, take the pan from the heat and pour on to the chopped chocolate.  Let the cream soften and melt the chocolate for 30-45 seconds. Then stir the mixture with a spatula starting from center until all the chocolate melts.  Cover the bowl with a plastic film and when it is cool enough, keep in the fridge for 3 hours or in the freezer for almost 2 hours.
  3. Take the ganache from the bowl with a teaspoon which is almost 10-12 grams and roll into balls. Keep in the fridge for 15-20 minutes.
  4. Melt the white chocolate: Place the chopped white chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often.
  5. When the chocolate melts, take the balls from the fridge. Using a fork or a dipping tool, dip the balls one by one into the melted chocolate. Let the excess chocolate dripp off by gently tapping the fork or dipping tool on the side of the bowl. Place the balls on a baking sheet covered with parchment paper. Keep in the fridge almost 15 minute until the chocolate sets. (If the weather is hot, ganache will start to melt easily and when combined with white chocolate, it will make the dipping chocolate stiff after some time, so you should make the dipping process fast. If you don't work fast, you should melt the chocolate in small amounts) Alternatively, you can grate the white chocolate and roll the balls into grated white chocolate.