PEPPERMINT TRUFFLES RECIPE
Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.
Provided by Heidi
Categories Dessert
Time 8h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
WHITE PEPPERMINT TRUFFLES
Want to blow 'em away at your next cookie swap? Try your hand at these minty, creamy little gems. They look like a millions bucks and couldn't be easier to make.Courtesy of DAVIDsTEA.
Provided by Food Network Canada
Categories christmas,dessert,Gourmet,Party Favourites,Winter
Yield 60 servings
Number Of Ingredients 6
Steps:
- Place white chocolate in a medium bowl.
- In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat.
- Add tea to a DAVIDsTEA filter and place in the hot cream. Steep for 1 minute.
- Remove filter and pour the cream mixture over the white chocolate. Let sit for 1 minute.
- Using a rubber spatula, slowly stir the mixture until smooth and shiny.
- Cover bowl and refrigerate until well chilled, about 4 hours.
- Remove chocolate from refrigerator. Using a Perfect Spoon, divide chocolate into truffle-sized portions.
- Using your hands, roll each truffle into a ball. Roll each ball in the coating of your choice and place on a baking sheet.
- Place baking sheet in the refrigerator and chill until ready to serve.
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.
Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.
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
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