Peppermint Truffles

So these bad boys were easy peasy.  If you are looking for a quick holiday treat to take to a last minute party, or edible gifts.. these are for you.  Rich loved them. I included them in my yearly goody bags to labmates and they were also a hit.  Make them, Love them, Share them.

Peppermint Truffles Recipe

11 oz chocolate chips (semisweet)
1/2c  heavy cream
1 ½ cups of crushed Peppermint Andes (you can find these on the baking isle,  i put them in my food processor for a few seconds to make them smaller)

  1. Place chocolate and heavy cream in a heat-proof bowl over simmering water (double boiler). Let chocolate and cream heat up for 2 minutes untouched. After 2 minutes remove bowl from heat and mix till smooth, may need to add it back to the heat a few times, but do it just until smooth, do not overheat or it will burn. Pour finished mixture into a flat casserole pan. Place in the freezer until set and cold but not frozen, about 15-20 min 
  2. Remove chilled truffle mixture. Using a small cookie scoop (1inch), scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Quickly, they will start to melt in your hands. Roll truffles in crushed Peppermint Andes. Give covered truffles one last roll between the palms of your hand to gently press the crushed Peppermint Andes into the truffle.  Place back into fridge until set, about 10 min.
  3. Enjoy!


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