Fresh Mint Truffles

Preparation info

  • Difficulty

    Complex

  • Yield:

    165

    Truffles

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Mint leaves 25 leaves 25 leaves
Sugar 30 g 1 oz 3%
Heavy cream 300 g 11 oz 30%
Glucose syrup 90 g 3 oz 8%
White chocolate, unmelted, tempered, chopped 600 g 21 oz 56%
Butter, soft 40 g 1 oz 3%
Batch Size 1060 g 37 oz 100%
White chocolate hollow truffle shells 165 shells
White chocolate, melted, untempered or tempered, for sealing as needed
White chocolate, melted, tempered, for dipping as needed
Crystallized mint leaves, for finishing as needed

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 for 1 minute to allow the chocolate to melt.
  5. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  6. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.
  7. Stir the butter into the ganache, taking care that no lumps of butter remain.
  8. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.
  9. Allow to rest at room temperature until the ganache reaches 32°C/90°F or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  10. Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells to the tops with the ganache.
  11. Allow the ganache to crystallize at room temperature until the top is solid, approximately 1 hour.
  12. Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.
  13. Using a round dipping fork, dip the truffles in the tempered white chocolate.
  14. When the chocolate begins to set, place a piece of crystallized mint leaf on each truffle.