These smooth, delicious and easy to prepare morsels are perfect for
any holiday gathering or just for fun anytime.
1 cup semi sweet
chocolate (I used premium Selbourne brand chocolate from Europe, but chocolate
chips will work)
4 -5 Tablespoons butter
(if you use premium chocolate, you only need 4 tablespoons)
3 Tablespoons
heavy cream
½ - 1 tsp. peppermint
extract
crushed candy canes
and/or holiday sprinkles to coat truffles
Melt chocolate, butter and cream over a
double boiler, a heavy saucepan, or in a microwave. Stir until smooth. Use low heat and do not overcook
Stir in extract. Allow to cool slightly
before covering with plastic wrap. Refrigerate for 2 hours or until firm enough
to handle. (about 45 minutes in the
freezer will also do the job…just be careful to check it frequently.)
With a small melon baller or small
spoon, scoop out mixture and form into 1 inch balls. Toss with crushed candy
canes and/or holiday sprinkles to coat.
Store covered in the fridge for up to
one week. Freeze for longer storage.
Makes approximately 24 truffles.
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| Ingredients |
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| Ingredients to Melt |
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| Ready to Chill |
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| Coatings |
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