Mint Julep Truffles Recipes

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

MINT JULEP

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

THE PERFECT MINT JULEP

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

5-INGREDIENT PEPPERMINT CHOCOLATE TRUFFLES

Steps:

• In a small saucepan over low heat, heat the cream just until it comes to a boil. Then immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
• Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
• Right before dipping, pour the melted chocolate into a liquid measuring cup.
• Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
• Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
• Allow truffles to sit at room temperature until set, about 1 hour.

CLASSIC BOURBON MINT JULEP

Steps:

• Gather the ingredients.
• Place the mint leaves and sugar or simple syrup into a julep cup, collins glass, or double old-fashioned glass.
• Muddle well to dissolve the sugar and release the oil and aroma of the mint.
• Add the bourbon.
• Fill the glass with crushed ice and stir well until the glass becomes frosty.
• Garnish with a mint sprig. Serve with a straw and enjoy.

MINT JULEP

Steps:

• Shake the bourbon, mint leaves and sugar syrup with ice and strain into a highball glass or julep tin filled with crushed ice. Churn gently with a long-handled spoon and top with more crushed ice. Garnish and serve.

MINT JULEP

Steps:

• Stir together sugar and water in a mint julep cup (or 8-ounce glass) until sugar dissolves. Add mint, and muddle gently using a muddler or a wooden spoon. Fill with crushed ice, and add bourbon. Stir until outside of cup is frosted. Garnish with mint sprigs.

MINT CHOCOLATE TRUFFLES

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

MINT JULEP

Steps:

• For syrup, combine the sugar, water and chopped mint in a large saucepan. Bring to a boil over medium heat; cook until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. , Line a mesh strainer with a double layer of cheesecloth or a coffee filter. Strain syrup; discard mint. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, place ice in a metal julep cup or rocks glass. Pour 1/4 cup mint syrup and bourbon into the glass; stir until mixture is well chilled. Garnish with mint sprig.