Recipe

Chocolate Mint Truffles Recipe

Add Step-by-Step Photos	Emcrorie / All my dishes 1 year, 6 months ago These make a great gift at Christmas! (I'm guessing at the prep time..usually making multiple things when I make them.) Prep:30m Cook:30m Servings:36	Emcrorie
	chocolate mint truffles

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Ingredients

48 oz (4 bags) Ghirardilli Double Chocolate Chips

1 cup butter softened

4 egg yolks

1 pint whipping cream

1/2 cup mint schnapps (or 2 tsp. mint extract)*

Sweet Cocoa powder

crushed candy canes (optional)

cookie sheets

wax paper

shortening (optional)

Directions

Space in the freezer for a cookie sheet.

In large bowl, beat egg yolks at medium speed until they are a thickened and lemon colored.

Melt 2 bags of chips in microwave or in a double boiler. Be sure to watch carefully so it doesn't burn. Remove from heat and add butter one table spoon at a time, blend thoroughly. Gradually add chocolate mixture to beaten egg yolk, adding about 1/4 of chocolate at a time.

Stir in whipping cream and schnapps or mint extract.

Return to heat and cook about 1 minute stirring constantly.

Chill, covered, for at least 8 hours or until firm.

Shape into balls (this is a messy process!) and roll in cocoa powder. Return to freezer.

(You can stop here if you like or you can continue to the last step.)

While balls are chilling, melt the remaining chocolate for coating. You may add a little shortening to keep it smooth and make the chocolate shinier.

Dip balls in chocolate and sprinkle with crushed candy cane.

Serve at room temperature.

Store in air tight container. These will l keep for about one month in the refrigerator, or 2 months in the freezer.

* I have always used the Schnapps.

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