Simple Truffles Cookbook: Techniques and Recipes to Homemade Candied Truffles by Carla Hale

Author:Carla Hale [Hale, Carla]
Language: eng
Format: epub
Published: 2018-06-04T05:00:00+00:00

11 ounces of chocolate, chopped

½ cup of heavy whipping cream

1 ½ cups of peppermint crunch mints, chopped

Directions:

In a double boiler set over medium to high heat, add the chocolate and heavy whipping cream. Cook for 3 minutes or until melted. Whisk until smooth in consistency. Remove and set aside to cool for 20 to 30 minutes or until thick in consistency.

Pour into a baking dish. Cover and set into the fridge to chill for 3 hours.

In a bowl, add the peppermint crunch mints. Crush thoroughly until crumbly.

Divide the chocolate mixture into balls that are 1 inch in size. Roll in the crushed mints and place onto a baking sheet.

Place into the fridge to chill for 1 hour before serving.

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