Recipe: Mint Julep Truffles

MINT JULEP TRUFFLES

6 ounces (1 cup) bittersweet or semisweet chocolate, chopped
1/3 cup heavy (whipping) cream
1 tablespoon minced fresh mint leaves
2 tablespoons unsalted butter, very soft
1 tablespoon bourbon
2 ounces (about) bittersweet or semisweet chocolate, shaved with a vegetable peeler

Place chopped chocolate in a mixing bowl and set aside.

Heat heavy cream and mint leaves in a small pan to a simmer; remove from heat and pour over chocolate.

Stir in butter and bourbon; whisk until chocolate is melted and smooth. Cover chocolate mixture with plastic wrap (press wrap onto surface of chocolate) and chill for two hours, or until firm.

WHEN READY TO SHAPE:
Put chocolate shavings in a shallow bowl or pie tin.

Using a very small cookie scoop, a melon baller, or a teaspoon, scoop out balls of chilled chocolate, rounding them quickly between your palms if necessary. Drop balls into shavings and roll quickly to cover.

Store in an airtight container in refrigerator 1 to 2 weeks.

Makes 2 dozen truffles
Source: Desserts From An Herb Garden by Sharon Kebschull Barrett