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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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These are so good. Just the right touch of mint. There's a 2 hour refrigeration period for the chocolate mixture to become firm enough to shape. Other than that, they're quick to make. Ingredients:
1 cup semi-sweet chocolate chips |
2 tablespoons butter |
1/4 cup heavy cream |
3 tablespoons peppermint schnapps |
3 tablespoons unsweetened cocoa powder |
2 tablespoons icing sugar |
Directions:
1. In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
2. Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
3. In a small bowl, sift together cocoa and icing sugar and combine well.
4. Put bowl of truffle mixture in a bowl of ice and cold water.
5. Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
6. Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
7. Serve in a dish garnished with fresh mint leaves.
8. (the truffles keep in an airtight container, chilled, for up to 2 weeks).
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