Mint Julep Truffle Recipe



Bulk Milk Chocolate:

As needed

White Chocolate:


Pure Mint Oil:

2 ml

Kentucky Bourbon (100 proof):


Heavy Cream:


Glucose Syrup:



  1. Set up a 10mm frame for the ganache.
  2. Add both the glucose syrup and heavy cream into a pot. Cook this mixture on a high temperature while stirring until it begins to boil. Then reduce and simmer at 185°F.
  3. Remove from heat and let stand for one minute.
  4. Place white chocolate into blender and pour the warm mixture over the chocolate. Blend until emulsified.
  5. Add peppermint oil and Kentucky Bourbon and blend until well mixed.
  6. Let stand for one more minute and then pour into the ganache frame.
  7. Let stand overnight before cutting.
  8. Enrobe in tempered bulk milk chocolate and top with transfer sheet.