Wednesday, December 16, 2009
Chocolate Mint Truffles
This recipe is what I made for the cookie exchange. It was so quick and easy...I actually made mine very last minute. This recipe originated from a Nestle cookbook. I made mine with the Baking Cocoa for the coating and I actually suggest you don't use the cocoa unless you like the taste of straight baking cocoa. I would suggest that you use Powdered Sugar or Chopped nuts for the coating of the truffles.
1 3/4 cups (11.5 oz package) Milk Chocolate Morsels
1 cup (6 oz) Semi-Sweet Chocolate Morsels
3/4 cup Heavy Whipping Cream
1 Tablespoon Peppermint Extract
1 1/2 cups Baking Cocoa or Chopped Walnuts or Powdered Sugar
Line baking sheet with wax paper. Place milk chocolate and semi-sweet chocolate morsels in large bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not overmix or truffles will be grainy) Drop by rounded teaspoon onto prepared baking sheet; refrigerate for 10-15 minutes. Shape into balls; roll in nuts, cocoa, or powdered sugar. Store in airtight container in refrigerator.
YIELD: makes about 48 truffles.