Mint Julep Chocolate Truffles
Votes: 4
Time: 3 hours 45 minutes
Complexity: easily
Servings: 21
Complexity: easily
Servings: 21
Nutritional value per serving:
Calories 101, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 11 mg, sodium 6 mg, sugar 9 G.
Calories 101, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 10 G., fiber 1 G., cholesterol 11 mg, sodium 6 mg, sugar 9 G.
It's up to you to decide how boozy you want your chocolates. Add the desired amount of bourbon to the chocolate ganache, form the chocolates, and roll them in mint sugar. These handmade Mint Julep-flavored chocolates will please everyone, especially those who love the combination of mint and chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g semi-sweet chocolate (not granulated), coarsely chopped
- 60 gr. milk chocolate (not granules), coarsely chopped
- 0.5 cups heavy cream
- 2 tablespoons unsalted butter
- 3-4 tbsp bourbon
- 0.5 tsp peppermint extract
- 1/3 cup sugar
- 2 tablespoons tightly packed mint leaves
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Recipes with similar ingredients: semi-sweet chocolate, milk chocolate, chocolate chips (granules), mint, bourbon, cream, truffles
Cooking the dish according to the recipe:
- Place chopped semisweet and milk chocolate in a medium bowl. Combine the cream and butter in a small saucepan and bring to a simmer.
- Pour the creamy mixture over the chocolate, completely covering it, and let it sit for 5 minutes. Stir with a spatula until the chocolate is completely melted, smooth, and shiny. If the chocolate isn't completely melted, microwave it on high for 15-second intervals, stirring until smooth. Add the bourbon and peppermint extract and stir until fully incorporated. The mixture will look lumpy at first, but continue stirring until it's smooth.
- Place the bowl over a larger bowl of ice water and let the chocolate mixture cool for 3 minutes, stirring occasionally, until it thickens slightly. Pour into a shallow 2-quart baking dish or a 22-cm pie pan. Cover with plastic wrap and refrigerate until completely set, about 3 hours.
- Meanwhile, in a food processor, pulse the sugar and mint for 1 minute until the mint is finely chopped, scraping down the sides of the bowl. The mint sugar can be stored in the refrigerator in a tightly sealed container for 2-3 days.
- Scoop 1 tablespoon of ganache into balls between your gloved hands, working quickly as they melt quickly. Place them on a plate or rimmed baking sheet and refrigerate for 10 minutes.
- Place mint sugar in a shallow bowl and roll the chocolate balls in it, a few at a time, shaking the bowl to coat them all over. Transfer the truffles to a serving platter, shaking off any excess sugar, and refrigerate until ready to serve. Mint-coated truffles should be served the same day. They can be stored uncovered overnight in the refrigerator in a tightly sealed container, or covered with plastic wrap and then rolled in the topping on the day of serving..
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