Mint Chocolate Truffles

These make for a perfect treat for a holiday party, they even make great gifts, just package in cellophane bags and tie off with a bow.   You will want to keep these refrigerate them until you are ready to serve.  They can also be made ahead of time as they are good for 3 days in the fridge or several months frozen in a freezer bag.

Ingredients:

1 1/2 Cups Whipping Cream
350 grams/12 Oz Semisweet Chocolate Chips
2 tsp peppermint extract
Icing sugar or crushed peppermint candy, for rolling

Directions:

• Bring cream to a simmer in a small pot over medium-high heat.
• Pour cream over chocolate chips in a medium sized bowl.
• Whisk until smooth then stir in peppermint extract.
• Cover mixture with plastic wrap and chill in refrigerator until truffle mixture becomes firm.
• Using a teaspoon, or a melon baller, scoop out small balls of chocolate.
• Roll into small balls with your hands.
• Roll each truffle in the icing sugar or crushed peppermint and place on a baking sheet.
• Cover truffles and place them in the refrigerator or freezer until firm.
• If Freezing, once firm transfer to a freezer bag.

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Yield: 20 Pieces

Mint Chocolate Truffles

These make for a perfect treat for a holiday party, they even make great gifts, just package in cellophane bags and tie off with a bow. You will want to keep these refrigerate them until you are ready to serve. They can also be made ahead of time as they are good for 3 days in the fridge or several months frozen in a freezer bag.

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Ingredients

• 1 1/2 Cups Whipping Cream
• 350 grams/12 Oz Semisweet Chocolate Chips
• 2 tsp peppermint extract
• Icing sugar or crushed peppermint candy, for rolling

Instructions

1. Bring cream to a simmer in a small pot over medium-high heat.
2. Pour cream over chocolate chips in a medium sized bowl.
3. Whisk until smooth then stir in peppermint extract.
4. Cover mixture with plastic wrap and chill in refrigerator until truffle mixture becomes firm.
5. Using a teaspoon, or a melon baller, scoop out small balls of chocolate.
6. Roll into small balls with your hands.
7. Roll each truffle in the icing sugar or crushed peppermint and place on a baking sheet.
8. Cover truffles and place them in the refrigerator or freezer until firm.
9. If Freezing, once firm transfer to a freezer bag.

Nutrition Information:

Yield:

20

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Liz Lampman

Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.