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Chocolate Mint Truffles
Source: Nestles
1 (11.5-ounce) package Nestles Milk Chocolate Morsels, (2 cups)
1 (6-ounce) package Nestles Semi-Sweet Chocolate Morsels, (1 cup)
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, toasted
LINE baking sheet with waxed paper.
PLACE milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a
gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir
until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate
for 35 to 45 minutes or until slightly thickened. Stir just until color lightens
slightly. (Do not over mix or truffles will be grainy.)
DROP by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to
15 minutes. Shape into balls; roll in walnuts (or NESTLÉ® TOLL HOUSE® Baking
Cocoa). Store in airtight container in refrigerator.
Makes 48 Truffles.
VARIATION:
After rolling chocolate mixture into balls, freeze for 30 to 40 minutes.
Microwave 2 cups (11.5-ounce package) Nestles Milk Chocolate Morsels and 3
tablespoons vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH
(70%) power; stir. Microwave at additional 10- to 20-second intervals, stirring
until smooth. Dip truffles into chocolate mixture; shake off excess. Place on
foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store
in airtight container in refrigerator.
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