Today is National Truffle Day, and since the Kentucky Derby is this weekend, I'm posting two recipes for Mint Julep Truffles to help you celebrate both. The Mint Julep has been the official drink of the Kentucky Derby, since 1938. Why not step it up a notch and add chocolate? I'm all about easy, and the two recipes below are just that!
Mint Juleps are traditionally served in pewter or silver julep cups. I always love an opportunity to buy unique tableware. You can serve the truffles in mint julep cups!
Read more about the history of the Mint Julep at whatscooking america.
1. MINT JULEP TRUFFLES
7 ounces DARK (60-75% cacao) chocolate, chopped
1/3 cup heavy whipping cream
1 Tbsp minced fresh mint leaves
2 Tbsp unsalted butter, softened
1 Tbsp good quality bourbon
Put chopped chocolate in bowl and set aside.
Heat heavy cream and mint leaves in small saucepan. Bring to a simmer. Remove from heat and pour over chocolate.
Stir in butter and bourbon; whisk until chocolate is melted and smooth.
Cover chocolate mixture with plastic wrap (press wrap onto surface of chocolate) and chill for two hours, or until firm.
To Form Truffles:
Put cocoa in shallow bowl.
Using a melon baller or teaspoon, scoop out balls of chilled chocolate. Form into balls quickly between your palms.
Roll balls in cocoa to coat.
II. Mint Julep Truffles
(recipe from Food Network)
6 ounces good-quality semisweet chocolate (not chocolate chips), coarsely chopped
2 ounces good-quality milk chocolate (not chocolate chips), coarsely chopped
1/2 cup heavy cream
2 Tbsp unsalted butter
3 to 4 tsp bourbon
1/2 tsp pure peppermint extract
1/3 cup sugar
2 packed Tbsp fresh mint leaves
Put chopped semisweet and milk chocolate in medium bowl. Bring heavy cream and butter to simmer in small saucepan. Pour cream mixture over chocolate, completely covering it, and let sit for 5 minutes. Stir with spatula until chocolate is completely melted, smooth and glossy. (If chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.)
Fold in bourbon and peppermint extract until incorporated. Mixture will look separated at first, but keep stirring until uniform.
Set bowl over larger bowl of ice water, and let mixture chill for 3 minutes, stirring occasionally, until thickened a bit and it's become homogeneous. Pour mixture into shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours.
Meanwhile, process sugar mint in food processor for 1 minute until mint is finely chopped and dispersed, scraping down bowl with spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.)
Scoop tablespoon-sized balls of chocolate mixture, and roll them between hands to shape them, working quickly-- balls melt fast.
Put them on plate or rimmed baking sheet, and refrigerate for 10 minutes.
Put mint sugar in shallow dish, and drop balls in few at time, shaking dish to coat on all sides; transfer truffles to platter, shaking off excess, and refrigerate until ready to serve them.
(Once truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in refrigerator in airtight container or covered with plastic wrap, then coated the day they're served.)