Peter Greweling

Fresh Mint Truffles

Preparation info
  • Yield:

    165

    Truffles
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Mint leaves 25

Method

  1. Crush the mint leaves and sugar together using a mortar and pestle.
  2. Combine the mint mixture and the cream in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  3. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  4. Pour the hot cream mixture over the chopped white chocolate and let sit f