Mint Truffles Recipe
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Interest GroupParty
Ingredients
| Semi-sweet chocolate | 2 Ounce | |
| 1 (8-oz.) milk chocolate candy bar, halved | ||
| Semi-sweet chocolate | 4 Ounce | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Salt | 1/8 Teaspoon | |
| Peppermint extract | 1/2 Teaspoon | |
Directions
Coarsely chop 2 ounces semisweet chocolate and 4 ounces milk chocolate (1/2 candy bar).
Combine in top of a double boiler over hot but not boiling water.
Stir occasionally until melted and smooth.
Loosen top bon bon cup from stack, but leave in stack for greater stability while being coated.
With a small, new dry paintbrush, coat the inside of the top cup evenly with melted chocolate, about 1/16" to 1/8" thick, bringing coating almost to top of cup but not over edge.
Carefully remove coated cup from stack.
Repeat until 36 cups are coated, stirring chocolate occasionally while you work.
Refrigerate coated cups.
Coarsely chop remaining half of candy bar and 4 ounces semisweet chocolate.
In a small saucepan, melt butter or margarine until it bubbles and foams.
Remove from heat.
Add chopped chocolate; stir until melted and smooth.
In a small mixer bowl, beat eggs and salt until foamy and lemon-colored.
With electric mixer on high speed, very gradually add warm chocolate mixture.
Mixture should be about the thickness of mayonnaise.
Stir in peppermint extract.
Drop by rounded teaspoonfuls into chocolate cups.
Arrange single layer of filled cups in a 3/4-inch-deep pan or plastic container.
Cover and refrigerate or freeze.
To serve, peel off paper cups while .
Combine in top of a double boiler over hot but not boiling water.
Stir occasionally until melted and smooth.
Loosen top bon bon cup from stack, but leave in stack for greater stability while being coated.
With a small, new dry paintbrush, coat the inside of the top cup evenly with melted chocolate, about 1/16" to 1/8" thick, bringing coating almost to top of cup but not over edge.
Carefully remove coated cup from stack.
Repeat until 36 cups are coated, stirring chocolate occasionally while you work.
Refrigerate coated cups.
Coarsely chop remaining half of candy bar and 4 ounces semisweet chocolate.
In a small saucepan, melt butter or margarine until it bubbles and foams.
Remove from heat.
Add chopped chocolate; stir until melted and smooth.
In a small mixer bowl, beat eggs and salt until foamy and lemon-colored.
With electric mixer on high speed, very gradually add warm chocolate mixture.
Mixture should be about the thickness of mayonnaise.
Stir in peppermint extract.
Drop by rounded teaspoonfuls into chocolate cups.
Arrange single layer of filled cups in a 3/4-inch-deep pan or plastic container.
Cover and refrigerate or freeze.
To serve, peel off paper cups while .
Chef
