mint julep truffles
 
Prep time
Cook time
Total time
 
mint julep truffles
Serves: 15 truffles
Ingredients
  • 4oz good dark chocolate coarsely chopped (use a bar not chips)
  • 3 to 4oz good milk chocolate coarsely chopped (use a bar not chips)
  • ½cup heavy cream
  • 2tbsp unsalted butter
  • ½tsp peppermint extract
  • 2tbsp bourbon
  • ⅓cup sugar
  • ¼cup lightly packed mint leaves
Instructions
  1. Put chocolates in a medium bowl and fill a large bowl with an ice bath. Put cream and butter in a small sauce pan and place on burner on high heat until boiling. Pour cream over the chocolate and place a large plate over bowl to cover completely. Allow to set for 3 minutes. Take plate off and stir chocolate with a spatula until completely melted and glossy.
  2. Add extract and bourbon to chocolate and stir until it comes together smooth. (Will separate a bit at first, keep stirring.) Place bowl in ice bath and stir with spatula until it begins to thicken. Pour chocolate mixture into a 2qt dish or 9" pie plate. Cover with plastic wrap and stick in fridge for at least 3 hours.
  3. Place sugar and mint leaves in food processor and pulse until leaves are minced finely. Place in airtight container in fridge until ready to use.
  4. Once chocolate has set for at least 3 hours, take about a tbsp of it (I used a mini ice cream scoop) and roll into a ball with hands and place on a plate. Repeat with remaining chocolate. Gloves help but are not necessary. Work fast because the chocolate melts quickly. Place plate of balls back in fridge for 15 minutes.
  5. When ready to serve, roll each ball in mint sugar and tap off excess. These are best ate day of. If you want to make ahead, stop right before the sugar coating. Balls can be kept in the fridge for up to 3 days, covered. You can do that last step of the rolling the day you serve.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/05/04/mint-julep-truffles/