White Chocolate–Mint Truffles

Name: White Chocolate–Mint Truffles
Total time: PT0D0H0M
Yield: makes about 60 truffles
Ingredients: 1 lb. white chocolate, chopped; 1 ⁄ 2 cup heavy cream; 1 ⁄ 8 tsp. peppermint oil; 3 tbsp. confectioners' sugar; 3 tbsp. vanilla sugar

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
¹⁄₂ cup heavy cream
¹⁄₈ tsp. peppermint oil
3 tbsp. confectioners' sugar
3 tbsp. vanilla sugar

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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.

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.
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.