Chocolate Mint Truffles Food

CHOCOLATE, MINT & CHILLI TRUFFLES

Steps:

• Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
• Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.

MINT CHOCOLATE TRUFFLES

Steps:

• In a food processor, add grasshoppers or Thin Mints and pulse until they are just crumbs. Depending on the size of your processor, you might need to do this step in a few batches.
• If you don't have a food processor, put the cookies in a big Ziploc bag and pounding them with rolling pin or the bottom of a glass until crumbs only.
• Mix the cream cheese and cookie crumbs together in a bowl until well-mixed. This is easier with soft cream cheese.
• Roll the mixture into 1 inch size balls. Place them on a parchment lined baking sheet and place in freezer (or fridge) for at least 30 minutes. I recommend using a pan with sides so they can't roll off.
• Once truffles are chilled, melt the chocolate or candy melts in a microwave-safe bowl in the microwave. Heat for 30 seconds at a time, stirring in between, until melted.
• Roll each ball in the melted chocolate until it is fully covered. I usually use a fork to move the truffle around until it is covered. Then, I use the fork to pick up the truffle and allow the excess chocolate to run off before placing back on the parchment paper. Repeat with all the truffles.
• Put the truffles back in the freezer (or fridge) until the chocolate coating has completely set.
• I also added a green chocolate drizzle to the top of my truffles. If you want to do this, melt in the microwave around 4 ounces of green candy melts in a microwave safe bowl in 30 second increments, stirring between. Then, take a spoon and quickly drizzle the melted green candy melts over the truffles OR add to a small Ziplock bag and cut a tiny corner off the bag to drizzle.
• Keep in fridge until you are ready to enjoy!

5-INGREDIENT PEPPERMINT CHOCOLATE TRUFFLES

Steps:

• In a small saucepan over low heat, heat the cream just until it comes to a boil. Then immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
• Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
• Right before dipping, pour the melted chocolate into a liquid measuring cup.
• Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
• Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
• Allow truffles to sit at room temperature until set, about 1 hour.

KETO CHOCOLATE MINT TRUFFLES RECIPE

Steps:

• Pour the cream into a small saucepan.
• Bring the cream up to a simmer over low heat.
• Remove from the heat and quickly add the chocolate, sweetener, butter and peppermint essence.
• Stir quickly and gently to melt the chocolate and butter and help the sweetener dissolve.
• Taste a tiny amount to check it's sweet and minty enough to your liking, stirring through more sweetener or peppermint essence if you think it needs it.
• Allow to cool then refrigerate for a few hours until thickened and the mixture can easily be rolled into balls.
• Once the truffles mixture has thickened, remove from the fridge and roll into balls, using a teaspoon of the mixture per ball.
• You could leave the balls as is or dip into cacao, coconut or more melted chocolate.
• Store in the fridge and enjoy!

CHOCOLATE MINT TRUFFLES

Steps:

• Melt the chocolate in the microwave on low power, pausing to stir it every 20 seconds. (Alternatively, you can melt it gently in a double boiler set over a pan of barely simmering water.) Stir the sour cream into the chocolate, mixing vigorously to blend. Add the peppermint extract a bit at a time until you have achieved the desired flavor. Place the truffle mixture in a pastry bag fitted with a star tip and pipe rosettes on a foil or parchment-lined baking sheet. Refrigerate for 30 to 60 minutes, until firm, then place the truffles in paper candy cups. The truffles can be prepared up to two days ahead and stored in the fridge in an airtight container.

MINT CHOCOLATE CHIP TRUFFLES RECIPE

Steps:

• Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined. Fold in chocolate morsels. Using a 1 tablespoon scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine). Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish. Store in refrigerator for up to a week.

MINT OREO TRUFFLES

Steps:

• Process the Oreos (the entire cookies, filling and cookie) in a food processor or blender. Pulse until crumbs are formed.
• Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined. The mixture will be thick and sticky. You may do this step by hand, but I find using a mixer is much easier.
• Using your hands, roll into 30-35 balls. Place balls on two large plates, a parchment paper lined baking sheet, or a silicone mat-lined baking sheet. Freeze the truffles for about 30 minutes. (Freezing the balls is the most important step of this recipe. If they are not cold and solid, the melted chocolate will not coat the balls properly.)
• Coarsely chop the chocolate and melt according to package directions. Working with 1 truffle at a time, coat in chocolate. Here's how I coat truffles: drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork - do not pierce it, simply pick it up on top of the fork's prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a lined baking sheet. Top with sprinkles while the chocolate is still wet or drizzle with the melted green candy melts, if using.
• Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.

CHOCOLATE MINT TRUFFLE TART

Steps:

• Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.

MINT CHOCOLATE CHIP TRUFFLES

Steps:

• Cream together cream cheese, butter and mint extract until smooth. Beat in powdered sugar until smooth. Gently stir in chocolate chips. Chill the filling for at least 3 hours.
• Roll into 1 inch balls and place on parchment paper. The filling can get sticky. Pop it back in the fridge to chill a bit more if it gets too sticky to work with. Chill the truffles for at least 3 hours.
• Gently melt the chocolate over low heat in a double boiler or in the microwave for 10 second intervals. Dip each of the chilled truffles in the chocolate and let cool completely on parchment paper. Store in the fridge. Will last a week in the refrigerator or several weeks in the freezer.

CHOCOLATE MINT TRUFFLES

Steps:

• In a mixing bowl, add butter, cream cheese, mint extract, food coloring and mix until combined.
• Gradually, add powdered sugar (1 cup at a time) and continue mixing until smooth.
• Stir in chocolate chips.
• Chill for 1-2 hours or until mixture is easier to handle.
• Scoop out small portions of the mixture and form balls.Tip: It helps to wear disposable gloves to form smooth balls and prevents the mixture from sticking to your hands.
• Dip in melted chocolate, if you like. Enjoy!

CHOCOLATE MINT TRUFFLES

Steps:

• Blitz the biscuits in the food processor until they resemble coarse crumbs
• Add the 1/3rd Cup Condensed milk and blitz again.
• Prepare a small bowl with ¼ cup of coconut and a large plate for the prepared truffles
• Begin to roll the truffles, taking a teaspoon sized amount and rolling well until it forms a solid even ball, then roll gently in the coconut, set on the plate and repeat.
• Pop in the fridge or freezer for 30 minutes until firm to the touch.
• If coating in melted chocolate, prepare the melted chocolate, then dip the truffles in carefully using a spoon then drain off the bulk of the chocolate and set it down on a tray covered in baking paper and allow to cool at room temp.
• Can be stored in an airtight container in the fridge or cupboard until ready to share, best served at room temperature.

MINT CHOCOLATE TRUFFLES

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

CHOCOLATE MINT TRUFFLE RECIPE:

Steps:

• In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream; discard mint leaves.
• Add the white chocolate pieces, creme de menthe, and butter to the hot cream; allow to stand for 5 minutes.
• Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."
• When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Place the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.
• Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.
• In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate balls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper.
• Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
• Makes 3 dozen truffles.

WHITE CHOCOLATE MINT TRUFFLES

Steps:

• Grate or finely chop white chocolate. The smaller the pieces the easier they will melt with the heated cream. Place in a medium bowl and set aside.
• Heat cream and mint flavouring in a small saucepan. Heart until it just starts to simmer.
• Remove from heat and pour over the prepared white chocolate. Let the chocolate and cream sit for 1 minute.
• After 1 minute, using a spatula, mix chocolate and cream slowly until it is smooth and shiny.
• Taste for mint flavour. If you feel you need to add more, do so now.
• Cover bowl with plastic wrap and place in the fridge to chill for 4 hours or overnight.
• Once the truffle mixture has chilled, spoon out teaspoon size balls. Roll truffle mixture in your hands to form round balls. Place on a lined tray.Note: Wipe hands with kitchen towel every 2-3 truffles as hands will get greasy, and truffles will be hard to roll.
• Roll the truffle balls in the prepared truffle coating and place them back on the tray covered with baking paper.
• Once all balls are rolled in coating place in the fridge to keep chilled until ready to serve. They can also be stored in the freezer.

CHOCOLATE MINT TRUFFLES

Steps:

• In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
• Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
• In a small bowl, sift together cocoa and icing sugar and combine well.
• Put bowl of truffle mixture in a bowl of ice and cold water.
• Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
• Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
• Serve in a dish garnished with fresh mint leaves.
• (the truffles keep in an airtight container, chilled, for up to 2 weeks).

MINT CHOCOLATE TRUFFLES

Steps:

• Finely chop chocolates and put into glass mixing bowl.
• Heat cream in small saucepan until it begins to boil.
• Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy.
• Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop.
• Place balls on baking sheet lined with foil.
• Refrigerate another 30 minutes, until firm.
• Roll each ball in hands to make round ball.
• ROll in sugar, cocoa or both.

CHOCOLATE MINT TRUFFLES

Steps:

• In a standing mixer fitted with flat beater, or in a large bowl with an electric hand mixer, place softened cream cheese. Beat cream cheese for a few seconds.
• Meanwhile, melt chocolate in microwave. Place semi-sweet chocolate chips in a microwave-safe bowl and microwave for 90 seconds at 70 percent power. Stir and continue to microwave for 30-second, then 15-second, intervals until chocolate chips are almost all melted. Stir until all chips are melted and mixture is smooth. Scrape chocolate into the mixer and blend with cream cheese. Mix in peppermint extract. Gradually stir in confectioner's sugar. Place whole bowl in the refrigerator for an hour.
• Line two baking trays with wax paper. Remove truffle filling from refrigerator. Roll balls of filling between your palms and place on baking trays. The balls should be about 1 inch across.
• Melt the milk chocolate chips the same way you melted the semi-sweet chocolate chips. Drop a truffle into the chocolate, roll it around with a spoon, and lift it out of the chocolate with a fork. Tap fork on side of bowl a few times to remove excess chocolate, then slide truffle back on tray. Finish with the rest of the truffles and let chocolate set well, 1 to 2 hours at room temperature.
• To add decoration, melt the green candy melts in the microwave as you did the chocolate. Pour into a disposable decorating bag (available at craft store) or a freezer zip-top bag. Snip the tip of the bag and pipe your designs. Let set about 30 minutes.

MINT CHOCOLATE TRUFFLES

Steps:

• Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined.
• Fold in chocolate morsels.
• Using a 1 tbsp scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine).
• Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish. Store in refrigerator for up to a week.

DARK CHOCOLATE MINT TRUFFLES

Steps:

• Line a cookie sheet with parchment paper. Set aside.
• Add your cashews, dates, cocoa powder and mint extract in a food processor. Blend for 2-3 minutes until the mixture forms a ball or until the mixture holds together when pressed between your fingers.
• Form 12 little balls by rolling the mixture between your palms. Place them on the prepared cookie sheet.
• Melt the dark chocolate (I used the microwave) and drizzle over the truffles. Top with a few cacao nibs if desired.
• Let them set in the freezer until the chocolate hardens.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan., Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
• Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

HOME

Steps:

• Line baking sheet with wax paper.
• Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.)
• Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.
• Variation: After rolling chocolate mixture into balls, freeze for 30 to 40 minutes. Microwave 1 3/4 cups (11.5-ounce package) NESTLÉ TOLL HOUSE Milk Chocolate Morsels and 3 tablespoons vegetable shortening in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Dip truffles into chocolate mixture; shake off excess. Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.

CHOCOLATE MINT TRUFFLES

Steps:

• 1. Combine chocolate chips and sweetened condensed milk in microwave-safe bowl. Microwave in 30-second intervals until smooth. Cover tightly and chill for 2 hours or until firm.
• 2. Shape into 1-inch balls and roll into nuts, coconut or cocoa power. Cover and chill until serving.

DARK CHOCOLATE MINT TRUFFLES

Steps:

• Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
• Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
• Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
• Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

DUTCH CHOCOLATE-MINT TRUFFLES

Steps:

• Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
• Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

CHOCOLATE-MINT TRUFFLE CUPS

Steps:

• Place foil cups on baking sheet. Stir bittersweet chocolate in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water) until chocolate melts and candy thermometer registers 115°F. Remove from over water. Using 1-inch-wide pastry brush, coat insides of foil cups with enough chocolate to coat thickly to top edge of cups (rewarm chocolate over simmering water as necessary to maintain temperature). Reserve remaining bittersweet chocolate. Place cups on baking sheet and refrigerate until firm, about 30 minutes.
• Bring cream to simmer in heavy small saucepan. Reduce heat to low; add white chocolate and stir until melted and smooth. Remove from heat. Whisk in extract, then sour cream. Cool to barely lukewarm, about 10 minutes. Mix in 1/4 cup crushed peppermint candies.
• Spoon enough white chocolate mixture into center of each chocolate cup to fill to within 1/8 inch of top (about 1 level teaspoonful per cup). Refrigerate until filling sets, about 30 minutes.
• Rewarm remaining melted bittersweet chocolate to 115°F in bowl set over barely simmering water. Spoon enough chocolate (about 1 teaspoon) over filling in each cup to cover completely. Tap on counter to level. Top each with candied violet, green candy decor, or crushed peppermint candies. Chill cups until firm, about 1 hour. (Can be made 2 weeks ahead; refrigerate in single layer in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)
• Available at cake and candy supply stores and specialty foods stores.

GORDON RAMSAY'S MINT CHOCOLATE TRUFFLES RECIPE

Steps:

• Pour both creams into a medium saucepan. Lightly bash the mint sprigs with a wooden spoon to release their fragrance and add to the pan. Heat very gently for 5-6 minutes to infuse the cream with the mint.
• Meanwhile, break up the chocolate and place in a heatproof bowl with the diced butter and honey.
• Strain the hot cream through a sieve onto the chocolate, butter and honey, stirring as you do so; discard the mint sprigs. Continue to stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a wide, shallow dish, cover and chill in the fridge for an hour or until firm.
• Scatter your chosen coating(s) on separate plates. Take the truffle mix from the fridge and, using a teaspoon, scoop out a portion and shape into a sphere by quickly rolling it in your hands. (Do this speedily to avoid the truffle melting with the warmth of your hands.) Toss the truffle in your preferred coating and arrange on a plate. Repeat with the rest.
• Place the truffles in a shallow plastic container, seal and refrigerate until firm and ready to serve. Eat within 3-4 days.

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

FRESH MINT TRUFFLES

Steps:

• Coarsely chop the 1/3 cup of mint leaves. Place the heavy cream in a small saucepan, and bring the cream to a simmer over medium heat. Once it's simmering, remove the cream from the heat and add the chopped mint leaves, then cover the pot with a lid. Allow the mint to steep in the cream for 15 minutes. Watch the time carefully, as you don't want the mint flavor to be too overpowering.
• While you are waiting for the cream to infuse, place the chopped chocolate in a bowl with the room temperature butter.
• After 15 minutes, remove the lid from the pan and heat the cream again until it is just under the boiling point. Pour the hot cream through a strainer into the chopped chocolate. Discard the strained mint leaves.
• Whisk together the hot cream, chocolate, and butter until the chocolate is melted and you're left with a smooth, shiny mixture. This is your ganache. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop 2 to 3 hours.
• Once the ganache is firm, dust your palms lightly with cocoa powder and use a small candy scoop or a teaspoon to roll the ganache into small balls. Re-apply the cocoa powder as needed to keep the truffles from sticking to your hands.
• Melt the chocolate coating in the microwave, stirring after every 30 seconds to prevent overheating. Use a fork or dipping tools to dip a truffle in the chocolate, tapping it against the lip of the bowl to remove excess chocolate before setting it on a foil-covered baking sheet.
• While the chocolate is still wet, press a small mint leaf into the top of each truffle. If you would like the truffles to keep for several days, you should either candy the mint leaves in advance (using the method in this candied flowers recipe) or use another type of decoration since untreated mint leaves will wilt after about a day.
• After all the truffles have been dipped, refrigerate the tray to set the chocolate, for about 20 minutes. Fresh Mint Truffles can be stored in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.