Chocolate Mint Truffles
Source of Recipe
Sunday Dinner
List of Ingredients
2 cups (11.5-ounce package) Milk Chocolate Morsels
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1-1/2 cups finely chopped walnuts, toasted
Recipe
Line baking sheet with waxed paper. Place milk chocolate and
semi-sweet morsels in large mixer 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 over mix or truffles will
be grainy.)
Drop by rounded teaspoonful onto prepared baking sheet; refrigerate
for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in
airtight container in refrigerator.
VARIATION: After rolling chocolate mixture into balls, freeze for 30
to 40 minutes. Microwave 2 cups (11.5-ounce package) Milk Chocolate
Morsels and 3 tablespoons vegetable shortening in medium,
microwave-safe bowl on MEDIUM-HIGH (70%) power; stir. Microwave at
additional 10- to 20-second intervals, stirring until smooth. Dip
truffles into chocolate mixture; shake off excess. Place on foil-lined
baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in
airtight container in refrigerator. Makes about 48 truffles
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