Does anyone have a white chocolate mint truffle recipe?

Enjoy!



* 1/4 cup unsalted butter

* 3 tablespoons heavy cream

* 4 (1 ounce) squares white chocolate, chopped

* 2 tablespoons mint liqueur

* 1 teaspoon grated mint

* 4 (1 ounce) squares white chocolate, chopped

* 1 tablespoon vegetable oil



DIRECTIONS



1. In a medium saucepan over medium-high heat, combine butter and cream. Bring to a boil, and remove from heat. Stir in 4 ounces chopped chocolate, mint liqueur, and chopped mint; continue stirring until smooth. Pour truffle mixture into a shallow bowl or a 9X5 in loaf pan. Chill until firm, about 2 hours.

2. Line a baking sheet with waxed paper. Shape chilled truffle mixture by rounded teaspoons into small balls (a melon baller also works well for this part). Place on prepared baking sheet. Chill until firm, about 30 minutes.

3. In the top of a double boiler over lightly simmering water, melt remaining 4 ounces chocolate with the oil, stirring until smooth. Cool to lukewarm.

4. Drop truffles, one at a time, into melted chocolate mixture. Using 2 forks, lift truffles out of the chocolate, allowing any excess chocolate to drip back into the pan before transferring back onto baking sheet. Chill until set.

Does anyone have a white chocolate mint truffle recipe?
Title: White Chocolate Mint Truffles

Yield: 45 Servings



Ingredients



1/2 lb white chocolate; cut into

-small pieces

1/2 c packed, fresh mint leaves

-(green or; white)

1/4 c heavy cream

2 tb creme de menthe

6 tb unsalted butter; cut into

-small pieces



Instructions



To make the truffles: Melt the chocolate in a large heatproof bowl

set over gently simmering water. When chocolate is almost melted,

turn off the heat and let stand until completely melted, stirring

occasionally.



Meanwhile, in a small saucepan, steep mint leaves in cream and creme

de menthe until liquid is very flavorful (amount of time depends upon

the strength of the mint leaves). Then bring just to a simmer,

strain, pressing down on the mint leaves to give as much flavor as

possible, and whisk into the melted chocolate. Place the pieces of

butter around the warm mixture and let the butter melt. When melted,

stir to mix well. Pour mixture into a shallow pan, giving you a

1-inch-thick layer of chocolate. Cool completely and then refrigerate

or freeze until very firm.



To form the truffles: Have a small bowl of very hot water ready and

replace the water as it cools down. Line a baking tray with parchment

paper. Remove truffle base from the refrigerator or freezer. Before

scooping out a ball of chocolate, dip the melon baller into the hot

water, shaking to remove any excess water. Scoop out a truffle,

tapping the melon baller on a firm surface to release the truffle.

Quickly roll between the palms of your hands and place on the

prepared baking tray. You will have to wash your hands in cold water

often to prevent the chocolate from sticking to your hands. Repeat

this procedure until all the balls have been scooped and rolled. If

the truffle base begins to soften too much, refrigerate or freeze

until firm and then continue to scoop out the truffles. Refrigerate

or freeze until needed. Makes 45 to 50 small truffles.