CREAMY GRASSHOPPER MINT TRUFFLES

Ingredients:

2  (10 oz.) packages Keebler Grasshopper Mint Cookies

12 ounces Cream Cheese, softened

3-5 cups – (approximately ) melted chocolate chips (any variety of chocolate chips will work)

A few Andes Crème De Menthe crushed chips if desired (add to the melted chocolate)

Directions:

Crush mint cookies in a food processor (or use a rolling pin to crush the cookies in a ziplock bag)

Cream the Cream Cheese with a mixer in a large bowl

Slowly add the cookie crumbs to the cream cheese mixture…blend well

Roll into one inch balls on a wax paper lined cookie sheet

Refrigerate for one hour

Melt chocolate

Roll in chocolate to cover truffle ball

Let set in refrigerator 1 hour

Put in an airtight container and store in the refrigerator for up to two weeks

Makes about 40, 1” balls

Ingredients

Food Processed Mint Cookies

Creamed Cream Cheese

Cream Cheese Mixing with Cookies

All Mixed, ready to Ball

Balled and Ready to refrigerate

Half Dipped in Chocolate, Half Ready to Dip

Ready to Refrigerate

Ready to Serve

Yum!

COCONUT SNOWBALL TRUFFLES (White Chocolate Coconut)

Ingredients:

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps coconut extract

7 oz. Shredded Coconut

Directions:

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss shredded coconut.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Ingredients

WHITE CHOCOLATE RASPBERRY TRUFFLES

Ingredients:

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 teaspoons Raspberry extract

1 or 2 drops red food coloring, optional

White Sparkling Sugar, Pink Sparkling Sugar

Directions:

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in extract and optional food coloring. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss in Sparkling Sugar to coat..

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Ingredeitns

Melted and with food coloring

Ready to roll in sugar

Tools and materials for rolling

Rolling In Sugar

CHOCOLATE PEPPERMINT TRUFFLES

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.

Ingredients

Ingredients to Melt

Ready to Chill

Coatings

WHITE CHOCOLATE ORANGE TRUFFLES

I found a recipe on Pinterest for White Chocolate Lemon Truffles, so I thought, why not try White Chocolate Orange Truffles...this  is the result and my children love them.

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps orange extract

1 drop of red food coloring, optional

4 drops of yellow food coloring, optional

Icing sugar for dusting (I used Wilton Sprinkles – White Sparkling Sugar)

Melt chocolate, butter and cream over a double boiler, a heavy saucepan, or in a microwave. Stir until smooth.

Stir in extract and optional food coloring. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Variation:  Coat with chocolate powder, melted milk or dark chocolate, etc.  Be creative.

Ingredients

White Chocolate

Ready to Melt

Melted

Ready to Refrigerate

DARK CHOCOLATE ORANGE TRUFFLES

Ingredients:

1 cup dark chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

1 tsp.  – 2 tsps orange extract

icing sugar, for dusting

melted white chocolate for dusting, optional

chocolate powder for dusting, optional

sprinkles for dusting, optional

Directions:

Melt chocolate, butter and cream in a microwave. Stir until smooth.

Stir in extract. Cool for about 5 minutes.  Cover with plastic wrap and refrigerate for 2 hours or until firm enough to handle.

With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with chocolate powder, melted white chocolate or sprinkles to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

You can also use melted white chocolate to coat these truffles.  And, if you like, you can use a little red and some yellow food coloring to make the white chocolate orange.

Chocolate powder or sprinkles can also be used to coat the truffles.

Ingredients

Melted and ready to Chill

Various Coatings