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Mint Truffles Recipe
|Semi-sweet chocolate||2 Ounce|
|Milk chocolate candy bar||8 Ounce, halved (1 Bar)|
|Semisweet cooking chocolate||4 Ounce|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Peppermint extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3054 Calories from Fat 1975
% Daily Value*
Total Fat 224 g345.3%
Saturated Fat 134.6 g673.1%
Trans Fat 0 g
Cholesterol 928.5 mg
Sodium 662.5 mg27.6%
Total Carbohydrates 244 g81.5%
Dietary Fiber 17.7 g71%
Sugars 212 g
Protein 44 g88.6%
Vitamin A 79.7% Vitamin C
Calcium 59% Iron 74.6%
*Based on a 2000 Calorie diet
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 .