Crème De Menthe Truffles Food

CRèME DE MENTHE TRUFFLES

Steps:

• Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add crème de menthe baking chips. Continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Melt candy coating in deep 1-quart saucepan over low heat; stir8-10 minutes or until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate 10 minutes or until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.

CREME DE MENTHE CHEESECAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat cookie dough and flour until blended and dough is softened. Beat in egg. Add cream cheese; beat until smooth. Stir in baking chips. (Dough will be soft.), Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until bottoms are golden brown, 11-13 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., If decorating cookies, melt candy coating in a microwave. Cut a small hole in the tip of a pastry bag; insert a small round pastry tip. Fill bag with melted coating. Pipe designs onto cookies; decorate with sprinkles. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw and decorate as desired.

CRèME DE MENTHE TRUFFLES

Steps:

• In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
• Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
• Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
• Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle). Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.

CREME DE MENTHE TRUFFLES

Steps:

• In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
• Remove from heat.
• Add creme de menthe baking chips and chocolate chips.
• Stir until melted and smooth.
• Pour into a wax paper lined 9x13 baking dish.
• Cover and refrigerate 1 hour or til firm.
• Line cookie sheets with waxed paper.
• Turn out onto wax paper lined cutting board.
• Cut into squares.
• Put squares 2 inches apart on cookie sheets.
• Refrigerate 30 minutes.
• In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
• Remove from heat.
• Cool 10 minutes.
• In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
• Seal bag and mix until color is evenly mixed.
• Set aside.
• Using a fork, dip 1 truffle at a time into white candy coating to coat.
• Return to waxed paper lined cookie sheets.
• Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
• Squeeze bag to drizzle each dipped truffle with green mixture.
• Let truffles stand 10 minutes.
• Store in the refrigerator.
• You can put each truffle in an individual mini foil muffin cup if you want.

CREME DE MENTHE TRUFFLES

Steps:

• Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.

CREME DE MENTHE TRUFFLES

Steps:

• Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.

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.