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Home Macadamia White Chocolate Cookie With Light Brown Sugar

Chocolate Mint Truffles Recipe

Ingredients

How to make it

  • 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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The Cook

emcrorie Charlotte, NC

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