Mint chocolate truffles
Today's Parent
* PLUS Refrigeration Time: 120 minutes
Andrew Grinton
These mint chocolate truffles are easy to make, and are a perfect holiday gift or post-dinner treat.
Ingredients
-
338 g
semi-sweet
chocolate
, chopped (about 2 1/2 cups)
-
6 tbsp
unsateld
butter
, cut into small pieces
-
1/3 cup
35% cream
-
1 tsp
peppermint extract
-
1/4 cup
crushed
candy canes
Instructions
- In a medium saucepan, bring 1 in. of water to simmer. Place chocolate, butter and cream in a bowl sitting on top of the saucepan, but not touching the water. Do not cover. Stir until chocolate has melted, 2 to 3 min. Remove from heat. Stir in peppermint and pour into a shallow bowl. Cool. Cover and chill until firm, about 2 hours.
- Place waxed paper on a baking sheet. Dip a melon baller in warm water and quickly scrape it across the top of the truffle mixture to form a rough 1-in. ball. Place on lined baking sheet. Repeat. Sprinkle truffles with crushed candy cane bits.
- Refrigerate, layered between waxed paper in airtight container, for up to 1 week, or freeze for up to 3 months.
Nutrition (per serving)
- Calories
- 89,
- Protein
- 1 g,
- Fat
- 9 g,
