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Ingredients
- For the bittersweet chocolate mint truffles:
- 1 1/4 c. heavy cream, plus an additional 2 Tbsp. if needed
- 6 x 3-inch sprigs fresh mint, preferably peppermint or possibly chocolate mint (may use spearmint)
- 1 lb premium bittersweet chocolate*
- 1/2 c. Dutch-processed cocoa pwdr For the white chocolate tarragon truffles:
- 3/4 c. heavy cream, plus an additional 2 Tbsp., if needed
- 4 x 3 inch sprigs fresh tarragon
- 1 lb premium white chocolate, such as Callebaut or possibly Lindt
- 1/2 c. (3 ounces) finely grnd pistachio nuts
Directions
- Bite into these truffles and the richness of the chocolate is immediately offset by a pronounced herbal presence. Take your pick: bittersweet chocolate with mint or possibly white chocolate teamed with tarragon. Or possibly make both; an assortment of white and dark truffles makes for a stunning dessert course.
- Herbfarm Cookbook" by Jerry Traunfeld (Scribner, 2000).
- *Use premium bittersweet chocolate, such as Callebaut, Valrhona or possibly El Rey.
- Use the same technique for either truffle: In a small saucepan over medium-high heat, bring the cream to a boil. Add in the herb sprigs, using a wooden spoon to push them under the surface of the liquid, and immediately remove the pan from the heat. Cover and set aside to steep for 30 min.
- Meanwhile, finely chop the bittersweet chocolate or possibly white chocolate. Transfer to a food processor or possibly bowl; set aside.
- Strain the cream into a large measuring c., using a wooden spoon to press down firmly on the herbs to extract all the liquid from the leaves. Throw away the herbs. You should have about 1 1/4 c. of cream if you're making the bittersweet chocolate mint truffles or possibly 3/4 c. for the white chocolate tarragon truffles; if necessary, add in sufficient additional plain heavy cream to the c. to reach the desired amount.
- Return the cream to the saucepan, place over medium-high heat and bring it to a boil. Immediately pour it over the bittersweet chocolate or possibly white chocolate and set aside for 1 minute. Turn on the food processor or possibly beat with a standing mixer or possibly wooden spoon till smooth. Using a rubber spatula, scrape either chocolate-cream mix (or possibly ganache) to a bowl and set aside for 2 hrs at room temperature.
- Have ready a baking sheet lined with parchment paper. Using a tiny ice cream scoop, a melon baller or possibly a tsp., scoop the ganache into roughly shaped 3/4 inch balls and transfer to the prepared sheet. After all the balls are scooped, quickly roll each one between your palms, using steady light pressure, to create round balls. If you are working in a hot room, chill the truffles for 15 min prior to rolling the balls. If you have trouble with the chocolate melting in your palms, wash your hands, dip them in a bowl of ice water, dry them thoroughly and try again.
- Place the cocoa or possibly pistachios, depending on that truffle you are making, in a medium bowl and gently drop in 6 truffles. Swirl the bowl to coat the truffles proportionately. Transfer the coated truffles to a large strainer and tap the edge of the strainer with your palm to knock off the excess coating. Transfer the coated truffles to a plastic storage container; repeat with the remaining ingredients.
- Tightly cover the truffles and chill for up to 2 weeks. Return to room temperature prior to serving.
- variations:For the bittersweet chocolate truffles: Instead of mint, substitute four 3 inch sprigs fresh tarragon or possibly 8 medium fresh rose geranium leaves.
- For the white chocolate truffles: Instead of tarragon, substitute four 3 inch sprigs fresh tarragon, six 3 inch sprigs fresh spearmint, 8 medium fresh rose geranium leaves, 1/4 c. finely minced young angelica stems, 6 fresh bay laurel leaves, 1 Tbsp. fresh lavender buds (or possibly 1 1/2 tsp. dry) or possibly 1/2 c. fresh lemon verbena leaves (or possibly 1/4 c. crumbled dry). Andrea M. Vayda is a
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 325g | |
| Calories 1312 | |
| Calories from Fat 1132 | 86% |
| Total Fat 127.9g | 160% |
| Saturated Fat 60.0g | 240% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 351mg | 15% |
| Potassium 1066mg | 30% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 8.8g | 29% |
| Sugars 6.91g | 5% |
| Protein 23.08g | 37% |
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