Recipes

White Chocolate–Mint Truffles

  • Serves

    makes about 60 truffles

TODD COLEMAN

When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.

Ingredients

  • 1 lb. white chocolate, chopped
  • 12 cup heavy cream
  • 18 tsp. peppermint oil
  • 3 tbsp. confectioners' sugar
  • 3 tbsp. vanilla sugar

Instructions

Step 1

Put white chocolate into a medium bowl; set aside. Heat cream and peppermint oil in a 1-qt. saucepan over medium-high heat. Cook until cream just begins to simmer, then remove from heat and pour over white chocolate; let sit for 1 minute. Using a rubber spatula, slowly stir mixture until smooth and shiny. Cover bowl with plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.

Step 2

Combine confectioners' sugar and vanilla sugar in a small bowl; set aside. Remove chocolate from refrigerator and, using a teaspoon-size measuring spoon, divide chocolate into 60 portions. Using your hands, roll portions into balls. Roll each ball in sugar mixture and place on a baking sheet. Return balls to refrigerator and keep chilled until ready to serve. Serve chilled.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.