Chocolate Mint Truffles

"These are so good. Just the right touch of mint. There's a 2 hour refrigeration period for the chocolate mixture to become firm enough to shape. Other than that, they're quick to make."
 
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Ready In:
2hrs 10mins
Ingredients:
6
Yields:
20 truffles
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ingredients

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 14 cup heavy cream
  • 3 tablespoons peppermint schnapps
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons icing sugar
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directions

  • In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
  • Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
  • In a small bowl, sift together cocoa and icing sugar and combine well.
  • Put bowl of truffle mixture in a bowl of ice and cold water.
  • Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
  • Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
  • Serve in a dish garnished with fresh mint leaves.
  • (the truffles keep in an airtight container, chilled, for up to 2 weeks).

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Reviews

  1. Very easy. If you have no cream, cream cheese works great. I used 4 oz. of it and it was so tasty!
     
  2. Very very nummy. I made these to give away as Christmas gifts but had to make two batches as I ate most of them on my own. I had to substitute 1/2 tsp of mint extract since I didn't have any schnapps and didn't feel like going out in the -20 weather but it turned out alright. Thanks evelyn!
     
  3. These taste wonderful! I had to chill the truffle mixture overnight before it was firm enough to roll into balls; this is probably a testament to my crummy fridge, rather than the recipe. Thank you for sharing!
     
  4. I made these last year and making them again. I added 1 t. peppermint extract instead of the schnapps and chilled. Then melted York Patty chips and 1 T. butter to cover the truffle. Delicious! Do try these.
     
  5. These truffles were fantastic...I'm so glad we made a double batch. Because of other cooks' comments, I increased the peppermint flavor by adding 1/2 tsp. (for the double batch) of peppermint extract along with the schnapps. I used Ghirardelli semi-sweet chips and unsalted butter. Thanks for the great recipe!
     
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Tweaks

  1. I made these last year and making them again. I added 1 t. peppermint extract instead of the schnapps and chilled. Then melted York Patty chips and 1 T. butter to cover the truffle. Delicious! Do try these.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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