1/2 c  Fresh mint; chopped
1 lb White chocolate; cut in 2"
-pieces
1/2 c  Heavy cream
5 tb White creme de menthe
4 oz Unsalted butter
1 lb Bittersweet chocolate; cut
-in 2" pieces
3 c  Powdered sugar; sifted

1. Chop mint and set aside; you should have 1/4 cup.

2. Melt the white chocolate with the cream in the top of a double boiler set over simmering
water. When melted, you can turn off the heat and let the mixture sit in the bowl until ready to use.

3. Whisk in the creme de menthe, chopped mint and the butter and blend until smooth. Pour this mixture into a wide, shallow pan to a depth of about 1 inch. Chill (or freeze) until set.

4. Melt the bittersweet chocolate in the top of a double boiler.

5. Use a melon baller to scoop the appropriate amount of white chocolate to form into a small ball; completely submerge the chocolate ball in the bittersweet chocolate, then scoop it out with a fork, allowing excess to run off.

Roll the coated truffle in the powdered sugar to coat completely.

Freeze until ready to serve. *See Notes for more explanation*

NOTES : When buying white (or any) chocolate, ask for a “couverture” quality product as they contain at least 31% cocoa butter.

Check the ingredients on the white chocolate to see that it contains cocoa butter, NOT vegetable oil.

White chocolate does not set as firmly as other types; it is necessary to keep it as cold as possible while still being workable. You may have to re-chill it occasionally.

The truffle cream should be smooth and shiny; it can easily be done in a food processor once the chocolate is melted.

The butter should be at room temp to facilitate the process. If the truffle
cream looks a little dull, whisk in a little more liqueur.

The temp of the dark chocolate should not be too hot, but you may
have to reheat it if it becomes to cool. Pay attention to how well
it is covering the truffles to guide you do not let the formed
truffles sit in the dark chocolate too long, they will melt.

Once coated chill quickly! Can be frozen for 90 days.