When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.
- 1 lb. white chocolate, chopped
- 1⁄2 cup heavy cream
- 1⁄8 tsp. peppermint oil
- 3 tbsp. confectioners’ sugar
- 3 tbsp. vanilla sugar
- 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.