Yield: 30 1" truffles
- 1/3 cup plus 1 tbsp cream
- 1.25 cups (9 oz) white chocolate chips
- pinch of salt
- 1/2 stick (4 tbsp) butter, cut into small pieces
- 1-2 tsp mint extract
- Few drops green food coloring
- 3/4 cup mini chocolate chips
- 1/3 cup cocoa powder
1. Combine the white chocolate chips, the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.
2. Place the cream in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and pour over the chocolate.
3. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. This is your ganache. Stir in the green food coloring and 1 tsp of mint extract. Taste the ganache and add more mint if desired—different extract brands have different strengths, so the exact quantity needed depends on your brand and your personal preference. Cover the top of the ganache with cling wrap, and set aside until it cools completely to room temperature, about 20-30 minutes.
4. Once the ganache is no longer warm, stir in the mini chocolate chips. (If you add them too early, they will begin to melt and turn your beautiful green ganache a muddy brown color). Re-cover the surface of the ganache with cling wrap and refrigerate the candy until firm enough to roll, 3-4 hours or overnight.
5. Place the cocoa powder in a shallow pie pan. Once the ganache has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the cocoa powder until it is covered. Repeat with the remaining ganache and cocoa.
6. Store the truffles in an airtight container in the refrigerator for up to two weeks. Allow them to sit at room temperature for 20-30 minutes before serving for optimal flavor and texture.