Recipe for cooking Dutch Chocolate-Mint Truffles

Desserts to Go with Coffee and Tea :: Truffles

Dutch Chocolate-Mint Truffles

Yield: about 30

1 c. whipping cream
1 c. fresh mint (lightly packed)
12 oz. bittersweet or semi-sweet chocolate, chopped
1/4 c. unsalted butter
1/4 c. Vandermint (chocolate-mint) liqueur or creme de cacao
1/2 tsp. vanilla extract or flavoring
2 oz. bittersweet or semi-sweet chocolate, grated
About 30 paper candy c.

Bring cream and mint leaves to boil in med. saucepan. Remove from heat. Cover; let steep 1 hour.

Strain into lrg. bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 c., about 5 mins.. Add 12 oz. chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla extract or flavoring. Freeze until firm, about 20 mins..

Scoop up 1 Tbsp. chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy c.. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. Let stand at room temperature10 mins. before serving.