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.