INGREDIENTS

INSTRUCTIONS

Chop mint and set aside; you should have 1/4 cup. 2. Melt the white
chocolate with the cream in the top of a double boiler set over
simmering water. When melted, you can turn off the heat and let the
mixture sit in the bowl until ready to use. 3. Whisk in the creme de
menthe, chopped mint and the butter and blend until smooth. Pour this
mixture into a wide, shallow pan to a depth of about 1 inch. Chill  (or
freeze) until set. 4. Melt the bittersweet chocolate in the top  of a
double boiler. 5. Use a melon baller to scoop the appropriate  amount
of white chocolate to form into a small ball; completely  submerge the
chocolate ball in the bittersweet chocolate, then scoop  it out with a
fork, allowing excess to run off. Roll the coated  truffle in the
powdered sugar to coat completely. Freeze until ready  to serve. See
Notes for more explanation NOTES : When buying white  (or any)
chocolate, ask for a "couverture" quality product as they  contain at
least 31% cocoa butter. Check the ingredients on the white  chocolate
to see that it contains cocoa butter, NOT vegetable oil.  White
chocolate does not set as firmly as other types; it is  necessary to
keep it as cold as possible while still being workable.  You may have
to re-chill it occasionally. he truffle cream should be  smooth and
shiny; it can easily be done in a food processor once the  chocolate is
melted. The butter should be at room temp to facilitate  the process.
If the truffle cream looks a little dull, whisk in a  little more
liqueur. he temp of the dark chocolate should not be too  hot, but you
may have to reheat it if it becomes to cool. Pay  attention to how well
it is covering the truffles to guide you; do  not let the formed
truffles sit in the dark chocolate too long, they  will melt. nce
coated chill quickly! Can be frozen for 90 days.

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Nutrition (calculated from recipe ingredients)
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Calories: 20
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 5.1mg
Sodium: 1.2mg
Potassium: 2.4mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g