MINT CHOCOLATE TRUFFLES
Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 20
Number Of Ingredients 4
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.
Nutrition Facts : Calories 81 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium
CHOCOLATE MINT TRUFFLES
These are so good. Just the right touch of mint. There's a 2 hour refrigeration period for the chocolate mixture to become firm enough to shape. Other than that, they're quick to make.
Provided by evelynathens
Categories Candy
Time 2h10m
Yield 20 truffles
Number Of Ingredients 6
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).
Nutrition Facts : Calories 71.9, Fat 4.9, SaturatedFat 3, Cholesterol 7.1, Sodium 10.4, Carbohydrate 8.2, Fiber 0.8, Sugar 7, Protein 0.6
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.
MINT CHOCOLATE TRUFFLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h35m
Yield 36 truffles
Number Of Ingredients 7
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.
MINT TRUFFLE BROWNIES
Steps:
- For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F.
- Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely.
- For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.
- For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve.
DARK CHOCOLATE MINT TRUFFLES
The most incredible minty chocolate truffle! Soft, rich, and delicious! Cover and store in the refrigerator.
Provided by MELISS142
Categories Truffles
Time 2h45m
Yield 42
Number Of Ingredients 5
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.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 15.4 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 66.5 mg, Sugar 8.3 g
FRESH MINT TRUFFLES
This recipe for fresh mint truffles is courtesy of Charles Chocolates' Chuck Siegel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 117 truffles
Number Of Ingredients 6
Steps:
- Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
- In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
- Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Meanwhile, chop mint leaves and transfer to a medium stainless steel bowl. Pour cream over mint and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.
- Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
- Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
- Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
- Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
EASY MINT CHOCOLATE TRUFFLES
I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. -Jean Olson, Wallingford, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 70 truffles.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 174 calories, Fat 7g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 53mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
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