With just 30 minutes of hands-on time, a tray of these peppermint-chocolate truffles can be cooling in your fridge, awaiting gifting, tasting and swooning.
What You Need
Original recipe yields 12 servings
3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
2 Tbsp. butter or margarine
1/3 cup whipping cream
1 tsp. peppermint extract
1 Tbsp. crushed candy cane s
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Let's Make It
Break half the chocolate (6 oz.) into small pieces; place in medium microwaveable bowl. Add butter and cream. Microwave on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in extract.
Refrigerate 30 min. or until chocolate mixture starts to firm up. Spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe chocolate mixture into 24 (1-inch) mounds on parchment-covered baking sheet. Freeze 30 min. or until firm.
Melt remaining chocolate as directed on package. Dip truffles, 1 at a time, into melted chocolate, turning to evenly coat each truffle. Return to prepared baking sheet. Drizzle any remaining melted chocolate over truffles; sprinkle with crushed candy.
No need to travel to a fancy candy store to purchase your truffles. With this easy-to-make recipe, you can prepare these impressive portion-controlled treats to serve at your next special occasion.
How to Store the Truffles
Store these minty truffles in an airtight container at room temperature up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 truffles each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.