Fresh Mint Truffles Food

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

MINT CHOCOLATE TRUFFLES

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

CHOCOLATE MINT TRUFFLES

Steps:

• Blitz the biscuits in the food processor until they resemble coarse crumbs
• Add the 1/3rd Cup Condensed milk and blitz again.
• Prepare a small bowl with ¼ cup of coconut and a large plate for the prepared truffles
• Begin to roll the truffles, taking a teaspoon sized amount and rolling well until it forms a solid even ball, then roll gently in the coconut, set on the plate and repeat.
• Pop in the fridge or freezer for 30 minutes until firm to the touch.
• If coating in melted chocolate, prepare the melted chocolate, then dip the truffles in carefully using a spoon then drain off the bulk of the chocolate and set it down on a tray covered in baking paper and allow to cool at room temp.
• Can be stored in an airtight container in the fridge or cupboard until ready to share, best served at room temperature.

WHITE CHOCOLATE MINT TRUFFLES

Steps:

• Grate or finely chop white chocolate. The smaller the pieces the easier they will melt with the heated cream. Place in a medium bowl and set aside.
• Heat cream and mint flavouring in a small saucepan. Heart until it just starts to simmer.
• Remove from heat and pour over the prepared white chocolate. Let the chocolate and cream sit for 1 minute.
• After 1 minute, using a spatula, mix chocolate and cream slowly until it is smooth and shiny.
• Taste for mint flavour. If you feel you need to add more, do so now.
• Cover bowl with plastic wrap and place in the fridge to chill for 4 hours or overnight.
• Once the truffle mixture has chilled, spoon out teaspoon size balls. Roll truffle mixture in your hands to form round balls. Place on a lined tray.Note: Wipe hands with kitchen towel every 2-3 truffles as hands will get greasy, and truffles will be hard to roll.
• Roll the truffle balls in the prepared truffle coating and place them back on the tray covered with baking paper.
• Once all balls are rolled in coating place in the fridge to keep chilled until ready to serve. They can also be stored in the freezer.

CHOCOLATE MINT TRUFFLES

Steps:

• In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
• Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
• In a small bowl, sift together cocoa and icing sugar and combine well.
• Put bowl of truffle mixture in a bowl of ice and cold water.
• Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
• Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
• Serve in a dish garnished with fresh mint leaves.
• (the truffles keep in an airtight container, chilled, for up to 2 weeks).

FRESH MINT TRUFFLES

Steps:

• Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
• In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
• Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Meanwhile, chop mint leaves and transfer to a medium stainless steel bowl. Pour cream over mint and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.
• Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
• Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
• Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
• Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

DUTCH CHOCOLATE-MINT TRUFFLES

Steps:

• Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
• Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.

FRESH MINT TRUFFLES

Steps:

• Coarsely chop the 1/3 cup of mint leaves. Place the heavy cream in a small saucepan, and bring the cream to a simmer over medium heat. Once it's simmering, remove the cream from the heat and add the chopped mint leaves, then cover the pot with a lid. Allow the mint to steep in the cream for 15 minutes. Watch the time carefully, as you don't want the mint flavor to be too overpowering.
• While you are waiting for the cream to infuse, place the chopped chocolate in a bowl with the room temperature butter.
• After 15 minutes, remove the lid from the pan and heat the cream again until it is just under the boiling point. Pour the hot cream through a strainer into the chopped chocolate. Discard the strained mint leaves.
• Whisk together the hot cream, chocolate, and butter until the chocolate is melted and you're left with a smooth, shiny mixture. This is your ganache. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop 2 to 3 hours.
• Once the ganache is firm, dust your palms lightly with cocoa powder and use a small candy scoop or a teaspoon to roll the ganache into small balls. Re-apply the cocoa powder as needed to keep the truffles from sticking to your hands.
• Melt the chocolate coating in the microwave, stirring after every 30 seconds to prevent overheating. Use a fork or dipping tools to dip a truffle in the chocolate, tapping it against the lip of the bowl to remove excess chocolate before setting it on a foil-covered baking sheet.
• While the chocolate is still wet, press a small mint leaf into the top of each truffle. If you would like the truffles to keep for several days, you should either candy the mint leaves in advance (using the method in this candied flowers recipe) or use another type of decoration since untreated mint leaves will wilt after about a day.
• After all the truffles have been dipped, refrigerate the tray to set the chocolate, for about 20 minutes. Fresh Mint Truffles can be stored in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.

GORDON RAMSAY'S MINT CHOCOLATE TRUFFLES RECIPE

Steps:

• Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
• Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
• Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do so; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
• Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
• Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3-4 days.