Category: Truffles, bonbons and candies
Preparation time: 3 h 45 min
Serves: 20-24 truffles
INGREDIENTS:
For the truffle filling:
8 ounces semi-sweet chocolate
1/2 cup (120 ml) heavy whipping cream
1/2 tsp peppermint extract (or mint extract)
For the chocolate coating:
6-8 ounces semi-sweet chocolate (use more as needed)
Assembly:
To make the filling:
Roughly chop the chocolate into small pieces and place in a heatproof bowl. Set aside.
Add the heavy whipping cream to a microwave safe bowl (I like to use a glass measuring cup) and microwave for 45 seconds-1 minute until warm. Make sure to keep a close eye on it and make sure it does not bubble over.
Remove the heavy cream from the microwave and carefully mix in the peppermint extract. Pour the warm heavy whipping cream directly over the chocolate and allow to sit for 4-5 minutes. Gently stir the mixture in one direction until smooth. If the chocolate does not completely melt, microwave the mixture in 15 seconds increments, stirring gently after each increment until completely melted and smooth. Place plastic wrap directly on top of the chocolate and transfer to the refrigerator for about 3 hours to chill.
Line a large baking sheet with parchment paper and set aside. Remove the filling from the refrigerator and remove the plastic wrap. Use a spoon, cookie scoop, or something similar to measure out equal sized amounts of the filling. Gently roll each piece into a ball between your hands and place on the prepared baking sheet. Transfer to the refrigerator to chill while you melt the chocolate for coating.
To make the chocolate coating:
Line a separate baking sheet with parchment paper and set aside.
Chop the chocolate into small pieces and place in microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until melted and smooth. Remove the truffles from the refrigerator, dip each one into the melted chocolate, and transfer to the prepared baking sheet. Once all of the truffles are coated, transfer the baking sheet with the truffles to the refrigerator until the chocolate coating is firm.
TIP: You can even melt a little white chocolate and add a drop of green food dye to drizzle over these too!
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