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Categories:
heavy cream vanilla bean grains of salt bittersweet chocolate unsweetened chocolate egg yolk cognac peppermint oil butter powdered sugar bittersweet chocolate for coating
Viewed: 35 - Published at: 8 years agoIngredients
- 2/3 c. heavy cream
- 1 vanilla bean or equivalent
- a few grains of salt
- 8 oz. bittersweet chocolate
- 1/2 oz. unsweetened chocolate
- 1 egg yolk
- 1 Tbsp. cognac
- 1/4 tsp. peppermint oil
- 1/2 Tbsp. butter (room temperature)
- powdered sugar
- 1 1/2 lb. bittersweet chocolate for coating
Method
- Combine cream, vanilla and salt in a medium saucepan.
- Cook at medium heat to a gentle boil.
- (Stir frequently.) Remove from heat and cool for 5 minutes.
- Melt chocolate, taking care not to scorch (break chocolate into small pieces before melting).
- Whisk the egg yolk and melted chocolate into creamy mixture.
- Add cognac and peppermint.
- Stir in butter, blend well.
- Cool to room temperature. Freeze overnight.
- Form into 1 inch balls using melon baller.
- (Use the powdered sugar to coat the melon baller and hands to prevent sticking.)
- Freeze balls for 2 hours.
- Dip balls into melted cover chocolate and place on wax paper until cooled.
- Use fork or knife edge to decorate tops of Truffles.
