Ingredients for Chocolate Mint Truffles
- Semi Sweet Chocolate Chips
- 2 tablespoons unsalted butter
- Heavy Cream
- Peppermint Schnapps
- Unsweetened Cocoa Powder
- 1/4 cup powdered sugar
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How to Make Chocolate Mint Truffles
- In a medium saucepan, combine 1 cup heavy cream, 8 ounces semi-sweet chocolate chips, 2 tablespoons unsalted butter, and 1 tablespoon peppermint schnapps. Heat over moderately-low heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth and glossy.
- Remove from heat and stir in 1/4 teaspoon peppermint extract.
- Transfer the mixture to a medium bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm enough to handle.
- In a small bowl, whisk together 1/4 cup unsweetened cocoa powder and 1/4 cup powdered sugar.
- Place the chilled chocolate mixture in a bowl set in a larger bowl filled with ice water. This helps keep the mixture cool and prevents it from becoming too soft.
- Using a small spoon or your hands (lightly coated with the cocoa powder mixture to prevent sticking), roll the chocolate mixture into 1-inch balls.
- Roll each truffle in the cocoa powder mixture until evenly coated.
- Place the truffles on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour, or until firm.
- Garnish with fresh mint leaves before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
14g
Carbs
2g
