Mint Truffles Recipe
Ingredients
| Chocolate Chips package | 1 | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Chocolate | 1 Can (10oz) |
Directions
Line baking sheet with waxed paper; set aside.
Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally.
Pour into pie pan.
Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoonful of mixture into 1 1/4-inch ball.
To shape, roll mixture between palms.
Repeat procedure with remaining mixture.
Place balls on waxed paper.
Place sprinkles in shallow bowl; roll balls in sprinkles.
Place truffles in petit four or candy cups.
(If sprinkles won't stick because truffle has set, roll truffle between palms until outside is soft.) Truffles may be refrigerated 2 to 3 days or frozen several weeks.
Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally.
Pour into pie pan.
Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoonful of mixture into 1 1/4-inch ball.
To shape, roll mixture between palms.
Repeat procedure with remaining mixture.
Place balls on waxed paper.
Place sprinkles in shallow bowl; roll balls in sprinkles.
Place truffles in petit four or candy cups.
(If sprinkles won't stick because truffle has set, roll truffle between palms until outside is soft.) Truffles may be refrigerated 2 to 3 days or frozen several weeks.
Chef
