Creme De Menthe Truffle Cups
Yield
1 batchPrep
10 minCook
20 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
coating
|
* |
| 6 | ounces |
chocolate
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ⅓ | cup |
whipped cream
|
|
| ¼ | cup |
almonds
ground |
|
| 2 | tablespoons |
creme de menthe
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
coating
|
* |
| 173.4 | ml/g |
chocolate
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 79 | ml |
whipped cream
|
|
| 59 | ml |
almonds
ground |
|
| 3E+1 | ml |
creme de menthe
|
Directions
Heat candy coating in double boiler over hot water until melted.
Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups.
Let stand until hard.
Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat.
Stir in remaining ingredients.
Refrigerate about 25 minutes, stirring frequently, or until mixture is thick and mounds when dropped from a spoon.
Spoon mixture into decorating bag with star tip.
Pipe mixture into candy-coated cups.
Refrigerate about 30 minutes or until chocolate mixture is firm.
Peel paper from cups before serving if desired.
