Chocolate Mint Truffles
From emcrorie 17 years agoIngredients
- 48 oz (4 bags) Ghirardilli Double chocolate chips shopping list
- 1 cup butter softened shopping list
- 4 egg yolks shopping list
- 1 pint whipping cream shopping list
- 1/2 cup mint schnapps (or 2 tsp. mint extract)* shopping list
- Sweet cocoa powder shopping list
- crushed candy canes (optional) shopping list
- cookie sheets shopping list
- wax paper shopping list
- shortening (optional) shopping list
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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