CREME DE MENTHE

DARK CHOCOLATE TRUFFLES
Makes about 30 truffles

I suppose I was feeling a bit adventurous this year, so I decided to try my hand at truffles. Not just any truffles, mind you, but my favourites with lots of peppermint! I used my own homemade creme de menthe (one for me, two for the pot) and a bit of extra peppermint extract to make them more aromatic and to allow the mint to penetrate the very rich dark chocolate.

They turned out wonderfully and they just melted in your mouth. I ended up giving most of them away as gifts (self-preservation) but did enjoy just a couple myself. They are really quite simple to make (although messy as all heck) so, perhaps I'll experiment with other flavours...I still have plenty homemade kahlua in the pantry alongside the creme de menthe, hmmmmm....

INGREDIENTS:

1 Cup Cream

½ Cup Creme De Menthe

(and/or optional peppermint extract - depending on how strong you like them)
250 Gm Dark Chocolate (at least 72% Cocoa), broken into small pieces.
¼ Cup Unsalted Butter
*Cocoa Powder for rolling truffles at the end

* Amount will vary with each batch.


DIRECTIONS:

First, break or cut the chocolate into small peices and put them into a medium heat resistant bowl and set aside.

Next, heat the cream and creme de menthe (and/or peppermint extract) and bring to a boil.

Remove the mixture from the heat and immediately pour the hot liquid over the chocolate and stir carefully until the chocolate is completely melted and the mixture becomes a creamy and smooth ganache.

Now, add the butter and mix again until well combined before pouring the entire contents into a glass dish to cool in the refrigerator.

Refrigerate for 2 hours minimum – overnight preferred.

When the compound is hard but malleable, use a melon-baller or two teaspoons to form a small quinelle of ganache, roll them between (gloved) hands into a small ball, and then roll them in the cocoa powder.

The ganache will tend to melt as soon as you touch it, so don't roll them too long. Laytex gloves work well to assist in rolling truffles as they keep the mess localized and you don't need to keep rinsing hands in between balls. Adding some cocoa powder to your palms before rolling the quinelles into balls also helps, somewhat, to keep the chocolate from sticking to everything.

Set the truffles aside to chill in a sealed container when all of the truffles are done.

Sprinkle with cocoa powder and/or icing sugar (powdered/confectioners' sugar) then chill until 1 hour prior to serving.

To fully appreciate the flavour and consistency, they are best served at room temperature.

ENJOY!