Chocolate Peppermint Truffle Food

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.

PEPPERMINT-CHOCOLATE TRIFLE

Steps:

• Reserve 1/2 cup COOL WHIP. Beat cream cheese, sugar, 3 Tbsp. milk, extract and food coloring in medium bowl with mixer until blended. Gently stir in remaining COOL WHIP.
• Beat pudding mixes and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate.
• Layer half each of the cookie crumbs, pudding mixture and cream cheese mixture in clear glass bowl; repeat layers. Top with reserved COOL WHIP and crushed mints.

PEPPERMINT TRUFFLES RECIPE

Steps:

• In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
• Stir in the peppermint extract.
• Cover with plastic wrap and refrigerate overnight.
• When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
• Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
• In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
• Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
• Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
• Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
• Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.

CHOCOLATE PEPPERMINT TRUFFLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9-inch round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
• In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
• In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
• Slice tart and top with whipped cream and dust with cocoa powder.

CHOCOLATE PEPPERMINT TRUFFLE TART

Steps:

• Preheat oven to 350°F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw® and Stevia In The Raw® Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
• In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
• In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
• Slice tart and top with whipped cream and dust with cocoa powder.

TRIPLE-CHOCOLATE PEPPERMINT TRIFLE

Steps:

• Preheat oven to 350 degrees. Make the cake: Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
• Bring milk and butter almost to a boil in a small saucepan. Remove from heat, and set aside. Whisk flour, cocoa, baking powder, and salt in a bowl. Put eggs into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow, steady stream. Add flour mixture, and beat until just combined.
• Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on a wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
• Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
• Make the mousse: Prepare an ice-water bath; set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
• Beat remaining 1 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
• Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
• Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice-water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
• To assemble: Spread one-third of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup.Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap, and refrigerate 12 hours.
• Beat cream and sugar until soft peaks form. Top trifle with the whipped cream, and sprinkle with candies.

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.

PEPPERMINT TRUFFLES

Steps:

• Create a double boiler. Fill a small sized pot 1/4 full with water and bring it to a boil. Then reduce the heat to a simmer and place a glass bowl on top of the pot.
• Heat the coconut milk by adding it into the bowl for 2-3 minutes until it becomes warm.
• Add the chocolate chips to the same bowl and slowly stir until the mixture has a silky smooth texture.
• Remove the bowl from the double boiler and stir in the peppermint extract.
• Place the chocolate ganache mixture in the fridge and let it cool for about 2 hours.
• Scoop out the chocolate ganache from the bowl using a small cookie scoop, then use your hands to gently roll it into a ball.
• Roll the balls immediately in cacao powder and set them on a plate.
• Place the plate in the fridge for about 15 minutes to firm up. Then serve and enjoy!

PEPPERMINT BARK TRIFLE

Steps:

• In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

PEPPERMINT TRUFFLE COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
• 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
• 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
• White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
• Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.