White chocoalate-mint truffles

 
                       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
 --------  ------------  --------------------------------
      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.