Chocolate Mint Truffles
with
Chef John Mitzewich
Truffles may taste rich and decadent, but they are surprisingly easy to make at home. Try your hand at these chocolate mint truffles, the perfect gift for any chocolate lover.
Transcript: Chocolate Mint Truffles
Hi, I'm Chef John Mitzewich for About.com Food. Today I'm going to show you how to make hand-rolled chocolate mint truffles.Prepare the Chocolate
Okay, we're going to start with some really good chocolate, 1 pound of dark chocolate, I'm using bittersweet, but semi-sweet is fine, but use something high quality. We're going to use 1 cup of heavy cream.All right, we have to break up the chocolate into small pieces, and if you use your hand you know what you are going to do? Eat some, and then the proportions will be off. So use a knife and cut it into small pieces about 1/4 to 1/2 inch in size.
Prepare the Heavy Cream
Put you cream on the stove to boil. Do not walk away because it will boil over, it always does, that's the nature of cream. As soon as it comes to a boil you're going to quickly pour it over your chocolate. We're going to let it sit for 60 seconds. You're going to add your pure mint extract; I'm using 1 tsp.Make the Chocolate Ganache
Now, we're going to slowly stir in the center of the bowl. I can't think of anything that looks so ugly, and then all of a sudden looks so beautiful as making truffles. So, you're going to slowly stir the center and eventually the melted chocolate and cream will come together. And what forms is that beautiful, shiny, what's known as a ganache.By the way, that one of my favorite food words of all time…"Ganache," which just is melted chocolate and cream. There is plenty of heat in that boiling cream to melt all the chocolate since we cut it in those small pieces. We're going to take a spatula and scrape down all the sides, and we have to chill this.
Chill the Chocolate
So, throw some plastic wrap on it and chill it in the fridge for at least an hour. And when it comes out it will be nice and firm and easy to work with. We're going to need some cocoa to roll these in. And the production could not be easier.Roll the Chocolate Into Truffles
Simply form these into balls, I used a sorbet scoop, you can use a teaspoon, a melon baller, or anything you want. Throw them into the cocoa and roll them around. Now, here is a little controversy. Truffle "purists" don't roll them between their fingers like this, they leave them rough because they are actually suppose to look like the truffle from the ground. That's why the cocoa is on there, it's supposed to look like dirt. So, I guess I'm not a purist because I do roll them.Chocolate Truffle Texture
And, because I can never transfer these to a plate without getting cocoa everywhere, I dust the whole plate with cocoa - see I cheated. I put a sprig of mint so people know what they are eating. And there is the perfect truffle bite. You can tell it has the perfect texture because it holds the teeth marks. I'm not kidding about that; if it was too soft you would not see that definition, if it was too firm, or didn't have enough cream, it would crumble.Anyway, these make an incredible holiday gift. They are great for the holiday table. And you could just make them and eat them. So I hope you give them a try. Making truffles is super-easy. And, most importantly, enjoy.
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