Recipe: Bittersweet Chocolate-Mint Truffle Squares (makes 8 1/2 dozen, freeze-ahead)

BITTERSWEET CHOCOLATE-MINT TRUFFLE SQUARES



"Fresh mint adds a blast of flavor to bittersweet chocolate in these bite-size truffle squares. These elegant confections are perfect to accompany after-dinner coffee."

12 ounces bittersweet chocolate (62 to 72% cacao content), finely chopped
1 1/4 cups heavy whipping cream
2 cups firmly packed fresh mint leaves, rinsed and patted dry
1⁄3 cup (1 1/4 ounces) unsweetened cocoa powder (natural or Dutch-processed)

Line an 8-inch square baking pan with aluminum foil so that it fits snugly in the pan and hangs slightly over the edges.

Place the chopped chocolate in a 2-quart bowl.

Place the cream in a 1-quart saucepan and bring to a boil over medium heat. Add the mint leaves, turn off the heat, cover the saucepan, and steep for 15 minutes. Use a slotted spoon or skimmer to remove the mint leaves from the cream.

Return the cream to a boil over medium heat. Pour the cream over the chocolate. Let the chocolate mixture stand for 30 seconds, then stir together until very smooth.

Pour the chocolate-mint mixture into the lined pan, making sure it fills in the corners. Shake the pan slightly to eliminate any air bubbles. Cover the pan tightly with plastic wrap and refrigerate until firm but not stiff, about 1 hour.

Lift the truffle mixture from the pan by holding the overhanging edges of foil. Using a ruler and knife, cut the truffle mixture into 3/4-inch squares. If the truffles are soft, cover and chill them again.

Line a baking sheet with waxed or parchment paper. Sift the cocoa powder into a 1/2-quart bowl. Separate the truffle squares and coat them in the cocoa completely, maintaining their square shape. Shake off any excess cocoa powder and place the squares on the lined baking sheet.

Serve the truffle squares at room temperature.

STORING OR FREEZING:
Store the truffle squares between layers of waxed paper in an airtight container in the refrigerator up to 1 month. To freeze up to 2 months, wrap the container tightly in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.

Makes 8 1/2 dozen 3/4-inch squares
Source: Bite-Size Desserts by Carole Bloom