Chocolate Mint Trufflettes

| September 19, 2011

Episode 124: Sweet Endings
Recipe: Chocolate Mint Trufflettes

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.

Chocolate Mint Truffettes

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.

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.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.


Category: chocolate, dessert, Recipes

Comments (8)

Trackback URL | Comments RSS Feed

  1. Margarita says:

    Thank you for sharing your wonderful recipes.

    I have been waiting a long time to get a first look at Shorey. She is adorable,as is Claudine.

    I just love you guys!

  2. Jane says:

    How do you ensure that the raw egg yolk is “safe” to use?

    • nancy nurse says:

      you have to buy pastuerized eggs…they say they are readily available,  but i haven’t seen them in my supermarket

  3. Lydia says:

    No need for pasturized eggs. The chocolate mixture is warm, it will cook the eggs.

  4. nao says:

    I just tried this…should have watched the video first since in the video, Jacques melts the chocolate and adds the egg yolk and cream; the directions here are misleading and I don’t know, I may have wasted 8oz of really good chocolate 🙁 The directions here don’t mention the cream but since it says to add both chocolate and milk, I melted the chocolate with the cream…my batch is more runny and can’t spoon it onto the baking sheet to refrigerate…I’m hoping that it will thicken once it cools. Note to Jacques and Team, should this be an error, please correct it or at least have it reflect the video. If once it cools a little more, it should thicken, I will be happy! Love your recipes and shows!

  5. nao says:

    unfortunately, I don’t think it worked 🙁 due to the unclear directions of when to include the cream (the video shows to add the cream with the egg yolk…wasted my really good chocolates :(…), I actually added with the chocolate as it says “add milk” but must have meant milk chocolate??; will have to try it again another time!

  6. EasilyTempted says:

    I posted the entire recipe. What happened to what I typed?

  7. Charles Reed says:

    This recipe is great. I experimented with several different things to roll the truffles in. I tried cocoa powder, Cadbury chocolate powder, crushed, slivered almonds, and pistachios. All options were great.