As promised, here’s the post about the chocolate truffles I made earlier this week. After separating 3 eggs for the egg whites to make French macaroons, I had 3 egg yolks to use up. One was used in my Maple Blondies, but that left two more, which I used for these chocolate truffles. I ended up combining two different recipes in order to make this, since one had a more reasonable amount of chocolate in it, about half a pound instead of a pound, since I didn’t want ten thousand truffles. However, smaller batch recipe used the yolks raw, which I was a little nervous about, so I used the method of “cooking” the yolks from another recipe. Also, since I love love love mint chocolate, I added some mint extract to make each bite a refreshing burst of minty chocolate goodness. All in all, this recipe turned out pretty fantastic. They are about the texture of the insides of a Sees candy truffle, making them a little soft, not finger food, but they are rich and quite delectable. The mint offsets the richness, making them a perfect little bite of sweetness after dinner.
One note about using mint extract, when making desserts, look for peppermint extract, not mint extract. Peppermint extract is the mint in things like candy canes and Thin Mints, while mint extract has both peppermint and spearmint flavors, which to me tastes a bit more like toothpaste. So unless you like the toothpaste flavor, I would advise you to go for straight peppermint.
Mint Chocolate Truffles
1 cup semisweet or bittersweet chocolate, or chocolate chips
½ cup (1 stick) butter
2 egg yolks
¼ cup water
1 tsp vanilla extract
2 tsp peppermint extract
Unsweetened cocoa powder, for rolling
Line an 8×8 (for thicker truffles) or 9×9 (for thinner truffles) pan with aluminum foil.
In a small saucepan, melt the chocolate and butter and stir until smooth. Set aside to cool.
Bring the water to a boil, then slowly stream into the egg yolks, beating constantly. Make sure you stream in the water slowly and whisk constantly, so you don’t scramble the eggs. Beat in the vanilla and peppermint extracts.
Combine the chocolate mixture with the egg mixture and stir to combine until smooth and glossy. Pour into the prepared pan and refrigerate until firm, about an hour, or more if you can wait. Once the truffles are firmed up, remove from the pan and cut into squares or rectangles of the desired size. I also cut off the edges so all my truffles would have nice straight edges. Gently roll the truffles in the cocoa powder until each is nicely dusted with a layer of cocoa powder. You would also use powdered sugar for a sweeter variety, or nuts, or pretty much anything you want to roll the truffles in, but cocoa powder is a classic. Refrigerate until serving.
Look how pretty! They look a lot more complicated than they are, which makes them great for serving at dinner parties where you want to impress people.