Tuesday, December 31, 2013

Mint Truffles

My cousin gave me this recipe years ago and I love it! Thanks Sara! It's simple and yummy. I've always made it with the mint extract.

1 1/2 lbs milk or dark chocolate, melted (4 1/2 cups chips)
1 cup whipping cream
1 1/2 tsp vanilla OR 5 drops mint extract

Line an 8 inch baking pan with plastic wrap and set aside. Place melted chocolate in a medium sized bowl. In a 1 qt saucepan scald cream. Remove from heat and let cool 5 minutes. Stir in vanilla or mint extract. Beat chocolate with electric mixer until smooth. Stop mixer and pour cream over chocolate all at once. Continue beating, cleaning sides and bottom of bowl with rubber scraper, until mixture is smooth and well-blended--should take no more than 1-2 minutes. Pour into prepared pan and refrigerate 6 hours until firm. Cut into 1 inch squares and serve immediately. Store in refrigerator.

Original recipe: Sara Cardon

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