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Chocolate Mint Trufflettes

Sep 19, 2011

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From the Essential Pépin tv series, Episode 124: Sweet Endings

These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can also be frozen.—Jacques Pépin

Makes 20 small truffles

4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
1 large egg yolk
2 teaspoons finely minced fresh mint
2 teaspoons unsweetened cocoa powder

Heat both chocolates and the milk together in a double boiler over hot water or in a microwave oven until the chocolate has melted. Stir to combine.

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Add the egg yolk and mint to the chocolate mixture and mix well. It will thicken. Spoon the chocolate on a paper-lined cookie sheet. You should have about 20 cookies. Refrigerate for 20 to 30 minutes, then press each piece into a roundish ball; the balls should be uneven so they look more like real truffles. Put the balls on a plate, sprinkle the cocoa over them, and shake the plate so the trufflettes roll around in the cocoa and become coated.

Transfer the trufflettes to a clean plate and refrigerate until serving time.

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