450grams(1 lb) white chocolate| good quality eating chocolate, not cooking chocolate
125mls(½ cup) thick cream
¼teaspoonmint flavouring| see notes below
3tablespoonsicing sugar/confectioners's sugar
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.
In a small bowl combine truffle coating ingredients.
MINT FLAVOURINGI have suggested some alternative flavourings below. I like the sharpness of mint, but peppermint is an easy swap out. If using mint oil then a little goes a long way. Add it gradually to check for flavour, and remember it will intensify on chilling.ALTERNATIVE FLAVOURS
Lemon essence with a touch of lemon zest.
Vanilla bean paste.
Rose with a touch of pink food colouring.
Freeze dried blueberry, strawberry, or raspberry powder.
A touch of ground cardamom.
Plain truffle balls in cocoa powder.
Coconut essence and rolled in desiccated coconut.
Add some freshly ground coffee beans to unflavoured balls.
STORAGEStore truffles in an airtight container in the fridge. They will keep for as long as the expiry date was on the cream you used.Alternatively, store them in an airtight container in the freezer for 1 month. Eat them from frozen, or let them defrost in the fridge for 1 -2 hours before serving.GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY