Mint Chocolate Truffles
- Ready In:
- 3hrs 10mins
- Ingredients:
- 7
- Serves:
-
60
ingredients
- 1 (10 ounce) bag Andes mint baking chips
- 6 ounces dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon brewed coffee
- 1⁄2 teaspoon vanilla extract or 1/2 teaspoon peppermint extract
- powdered sugar
- cocoa powder
directions
- Finely chop chocolates and put into glass mixing bowl.
- Heat cream in small saucepan until it begins to boil.
- Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.
- Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.
- Place balls on baking sheet lined with foil.
- Refrigerate another 30 minutes, until firm.
- Roll each ball in hands to make round ball.
- ROll in sugar, cocoa or both.
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>