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Updated September 18, 2017
oz. cream cheese, softened
cups (12 oz.) semi-sweet chocolate chips
teaspoon peppermint extract
cups confectioner’s sugar
cups (12 oz.) milk chocolate chips
cup green candy melts (optional)
In a standing mixer fitted with flat beater, or in a large bowl with an electric hand mixer, place softened cream cheese. Beat cream cheese for a few seconds.
Meanwhile, melt chocolate in microwave. Place semi-sweet chocolate chips in a microwave-safe bowl and microwave for 90 seconds at 70 percent power. Stir and continue to microwave for 30-second, then 15-second, intervals until chocolate chips are almost all melted. Stir until all chips are melted and mixture is smooth. Scrape chocolate into the mixer and blend with cream cheese. Mix in peppermint extract. Gradually stir in confectioner’s sugar. Place whole bowl in the refrigerator for an hour.
Line two baking trays with wax paper. Remove truffle filling from refrigerator. Roll balls of filling between your palms and place on baking trays. The balls should be about 1 inch across.
Melt the milk chocolate chips the same way you melted the semi-sweet chocolate chips. Drop a truffle into the chocolate, roll it around with a spoon, and lift it out of the chocolate with a fork. Tap fork on side of bowl a few times to remove excess chocolate, then slide truffle back on tray. Finish with the rest of the truffles and let chocolate set well, 1 to 2 hours at room temperature.
To add decoration, melt the green candy melts in the microwave as you did the chocolate. Pour into a disposable decorating bag (available at craft store) or a freezer zip-top bag. Snip the tip of the bag and pipe your designs. Let set about 30 minutes.
- After chocolate is well set and before you add decoration, you can trim chocolate imperfections from the bottom of the truffles using a vegetable peeler.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Chocolate mint truffles are utterly decadent and the best treat you can give. (Or keep for yourself!) These gems have creamy chocolate inside with just a hint of mint flavoring, balanced with the crunch of milk chocolate coating.Traditional truffles are made with a ganache filling—a combination of melted chocolate and heavy cream. Here, I use melted chocolate with cream cheese and powdered sugar (which is easier and more forgiving) to mix up and roll into balls.The green decoration is optional, but I think it adds a little extra oomph.You’ll only need four ingredients for the filling: semi-sweet chocolate chips, powdered sugar, peppermint extract and cream cheese.Let them set about 30 minutes and you have lovely chocolate mint truffles!
Chocolate Mint Truffles Recipe
Chocolate Mint Truffles are awesome and will definitely get “oohs” and “ahhs” from your guests! They make an impressive accompaniment to after-dinner coffee – a great way to end a meal. To me, there is nothing better tasting than the combination of chocolate and mint – they are a chocolate “bomb.” Mint chocolate truffle combine all the smooth, creamy goodness of a traditional chocolate truffle with the burst of taste that comes along with mint.They are so easy to make and taste fantastic!
Chocolate Mint Truffles make an excellent Christmas gift and are very well received, but be sure to save some for you and you family. They are popular for just about any season, and they make great gifts as well as accents at any party.
- 3 tablespoons heavy cream or whipping cream
- 1/2 cup mint leaves, fresh
- 8 ounces white chocolate, chopped into small pieces*
- 2 tablespoons creme de menthe liqueur (white or green)
- 1/4 cup unsalted butter, cut into pieces
- 8 ounces bittersweet chocolate, chopped into small pieces*
In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream discard mint leaves.
Add the white chocolate pieces, creme de menthe, and butter to the hot cream allow to stand for 5 minutes.
Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."
When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Place the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.
Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.
In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate balls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper.
Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
* Use a good-quality bittersweet chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.
Bittersweet Chocolate: Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. Bittersweet has become the sophisticated choice of chefs. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.
Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.
Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture beat until well-blended.
Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.
Remove top sheet of plastic wrap cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa roll remaining balls in 1/4 cup powdered sugar.
Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag drizzle chocolate over balls rolled in cocoa. Serve at room temperature.
Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.
Mint Truffles Recipe
Prep Time: 120 minutes
Serving Size: 1 ball
Calories: 150 Calories
¼ cup of liquid heavy cream
¾ cup bittersweet chocolate
Combine cream, butter, Truvia ® Sweet Complete ® Confectioners Sweetener and mint in a microwave-safe container.
Microwave for 30-second intervals until hot, but not boiling 1-2 minutes.
Add chocolate to hot liquid and stir, careful not to splash on skin, will burn skin.
Chill in refrigerator until firm 1-2 hours.
Once chilled, use a spoon to scoop up a small amount of the mix and roll into a ball.
Dust with Truvia ® Sweet Complete ® Confectioners Sweetener.
Repeat with remaining chocolate and place truffles in an airtight container to store.
Coarsely chop the 1/3 cup of mint leaves. Place the heavy cream in a small saucepan, and bring the cream to a simmer over medium heat. Once it's simmering, remove the cream from the heat and add the chopped mint leaves, then cover the pot with a lid. Allow the mint to steep in the cream for 15 minutes. Watch the time carefully, as you don't want the mint flavor to be too overpowering.
While you are waiting for the cream to infuse, place the chopped chocolate in a bowl with the room temperature butter.
After 15 minutes, remove the lid from the pan and heat the cream again until it is just under the boiling point. Pour the hot cream through a strainer into the chopped chocolate. Discard the strained mint leaves.
Whisk together the hot cream, chocolate, and butter until the chocolate is melted and you're left with a smooth, shiny mixture. This is your ganache. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is firm enough to scoop 2 to 3 hours.
Once the ganache is firm, dust your palms lightly with cocoa powder and use a small candy scoop or a teaspoon to roll the ganache into small balls. Re-apply the cocoa powder as needed to keep the truffles from sticking to your hands.
Melt the chocolate coating in the microwave, stirring after every 30 seconds to prevent overheating. Use a fork or dipping tools to dip a truffle in the chocolate, tapping it against the lip of the bowl to remove excess chocolate before setting it on a foil-covered baking sheet.
While the chocolate is still wet, press a small mint leaf into the top of each truffle. If you would like the truffles to keep for several days, you should either candy the mint leaves in advance (using the method in this candied flowers recipe) or use another type of decoration since untreated mint leaves will wilt after about a day.
After all the truffles have been dipped, refrigerate the tray to set the chocolate, for about 20 minutes. Fresh Mint Truffles can be stored in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.