INGREDIENTS

INSTRUCTIONS

To make the truffles: Melt the chocolate in a large heatproof bowl set over
gently simmering water. When chocolate is almost melted, turn off the heat
and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme de
menthe until liquid is very flavorful (amount of time depends upon the
strength of the mint leaves). Then bring just to a simmer, strain, pressing
down on the mint leaves to give as much flavor as possible, and whisk into
the melted chocolate. Place the pieces of butter around the warm mixture
and let the butter melt. When melted, stir to mix well. Pour mixture into a
shallow pan, giving you a 1-inch-thick layer of chocolate. Cool completely
and then refrigerate or freeze until very firm.
To form the truffles: Have a small bowl of very hot water ready and replace
the water as it cools down. Line a baking tray with parchment paper. Remove
truffle base from the refrigerator or freezer. Before scooping out a ball
of chocolate, dip the melon baller into the hot water, shaking to remove
any excess water. Scoop out a truffle, tapping the melon baller on a firm
surface to release the truffle. Quickly roll between the palms of your
hands and place on the prepared baking tray. You will have to wash your
hands in cold water often to prevent the chocolate from sticking to your
hands. Repeat this procedure until all the balls have been scooped and
rolled. If the truffle base begins to soften too much, refrigerate or
freeze until firm and then continue to scoop out the truffles. Refrigerate
or freeze until needed. Makes 45 to 50 small truffles.
from "Spago Desserts" by Mary Bergin and Judy Gethers
reprinted in The Times-Picayune, December 22, 1994
Posted to MC-Recipe Digest V1 #170
Date: Sat, 27 Jul 1996 15:29:53 +0000
From: Linda Place <placel@worldnet.att.net>

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