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Crème de Menthe Truffles

Source of Recipe


Pillsbury Holiday Baking, November 2006






List of Ingredients



• 1/2 cup whipping cream
  
• 1 bag (10 ounces) crème de menthe baking chips
  
• 1 cup semisweet chocolate chips (6 ounces)
  
• 10 ounces vanilla-flavored candy coating (almond bark)
  
• 2 drops green food color
  
• Mini foil candy cups, if desired
  






Instructions



1. In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
   
   
2. Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
   
   
3. Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove from heat; cool 10 minutes.
   
   
4. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
   
   
5. Using fork, dip one truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle. (If necessary, reheat green coating in microwave on HIGH a few seconds to make coating drizzle.) Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.
   
   Makes 3 dozen truffles.
   
   






Final Comments


Place truffles in a covered container and store in the refrigerator up to 2 weeks.