Recipe by Randi Johnson Hanson
(2005 Mustard Cookoff Winner at National Mustard Day)
Truffles:
- 8 oz of good quality semi-sweet chocolate (Randi uses Ghiradelli)
- 2/3 cup heavy cream
- 1/3 cup East Shore Key Lime Mustard
- 1 ½ tsp. lime zest
- 1 tbsp. lime juice
Truffle Coating:
- 4 oz sweet dark chocolate (Randi again recommends Ghiradelli)
- 1 tbsp. heavy cream
- 1 tbsp. Slimm & Nunne Sweet & Nicely Hot Mustard
Directions:
TRUFFLES:
In a double boiler set over simmering water melt the chocolate and stir until smooth. In a small saucepan, scald the heavy cream (heat until it just starts to boil). Add the melted chocolate to the cream and whisk until smooth. Add Key Lime Mustard, lime zest, and lime juice and blend until smooth. Chill the mixture overnight in an airtight container.
The next day set the airtight container in the freezer for 30 minutes. Use a melon baler to drop mixture onto a foil-lined cookie sheet and freeze an additional 15 minutes. Roll the frozen drops into balls, freeze until firm, and store in an airtight container in the freezer until you are ready to coat them
TRUFFLE COATING:
Over simmering water in a double boiler, melt the cholcolate and stir until smooth. Add cream and Slimm & Nunne Mustard and whisk until smooth. Drop frozen truffles one at a time into the melted coating. Stir quickly to coat, then remove with fork, shaking off excess. Store in refrigerator.
