Mint Truffles
These truffles are a family favorite! I get requests to make them every year around the holidays, and they don't last very long. They are even a nice treat to make for any special occasion.
These truffles are a family favorite! I get requests to make them every year around the holidays, and they don't last very long. They are even a nice treat to make for any special occasion.
- Carbohydrate 9.95179744430782 g
- Cholesterol 15.6439915833333 mg
- Fat 9.773586583334 g
- Fiber 0.827166681687037 g
- Protein 0.910695445834003 g
- Saturated Fat 6.01935058866678 g
- Serving Size 1 1 Serving (24g)
- Sodium 33.0786521667671 mg
- Sugar 9.12463076262079 g
- Trans Fat 0.591504526333736 g
- Calories 125 calories
Step-by-step
- Line a baking sheet with waxed paper; set aside.
- Melt chips with whipping cream and butter in a heavy, medium saucepan over low heat, stirring occasionally.
- Once melted, take off heat and stir in peppermint extract.
- Pour into pie pan.
- Refrigerate until mixture is fudgy, but soft, about 2 hours.
- Shape about 1 teaspoonful of mixture into a 1 inch ball, by rolling mixture in between the palms of your hands.
- Repeat procedure with remaining chocolate mixture.
- Place balls on waxed paper.
- Place sprinkles in shallow bowl and roll balls in sprinkles.
- Place chocolate truffles in petit four candy cups, if desired.
- These may be refrigerated for 2 to 3 days or frozen for up to several weeks.
Confectioners frequently rely on visual cues rather than digital probes when setting ganache because dairy fat behaves predictably under refrigeration. Whipping cream combined with chocolate chips requires exactly two hours at forty degrees Fahrenheit to reach a pliable state that holds shape without cracking.
Melting chocolate over direct high heat causes cocoa butter to separate, resulting in a greasy emulsion that refuses to roll into clean spheres. Utilizing a heavy-bottomed saucepan over low heat distributes thermal energy evenly, protecting the mixture from scorching while the butter incorporates fully. Peppermint extract must be stirred in strictly after removing the pan from the burner to prevent the volatile cooling oils from evaporating prematurely.
Chilling the mass beyond the soft-fudge stage creates a brittle block that shatters upon handling instead of yielding to the palms. Portioning one-teaspoon quantities ensures uniform cooling rates across all twenty-four pieces, which prevents the exterior from sweating during the exterior coating process. Coated spheres remain stable for seventy-two hours in standard refrigeration when stored in an airtight container.
