Mint Truffles
Mint Truffles recipe
Yield
24 servingsPrep
15 minCook
15 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate chips
mint |
|
| ⅓ | cup |
heavy whipping cream
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | package |
chocolate sprinkles
or cocoa powder |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate chips
mint |
|
| 79 | ml |
heavy whipping cream
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | package |
chocolate sprinkles
or cocoa powder |
* |
Directions
Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoon of the mixture into 1¼ inch ball. To shape, roll mixture in your palms. Place ball on waxed paper.
Place sprinkles in shallow bowl.
Roll balls in sprinkles, place in petit four or candy cases. ( if coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)
Truffles can be refrigerated 2 to 3 days or frozen several weeks.
Hint: Truffles are coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers.
