Christmas time means lots of homemade goodies. This year we have made gingerbread cookies, black forest brownies (the results of a failed attempt to make chocolate covered cherries), cappuccino truffles, peanut butter balls, lumps of coal, and these mint chocolate truffles. Oh, and some treats for our 4-legged friends.
This recipe is very similar to my sister-in law’s cappuccino truffles, I simplified it a little to adapt to my small town grocery store selection.
The decorations were done by Miss Joslyn. She did them 100% by herself. She put all the candies in a bag, crushed them with a rolling pin, and then decorated the truffles. I had to practice some serious control-freak restraint by not taking over and doing it Martha Stewart perfect. In the end I’m glad that she did these by herself because they have some real character, and I know that getting the chance to help with mom’s holiday baking certainly will build some more
These amazing little bites have only a handful of ingredients:
Begin by placing chocolate chips in a medium bowl. Heat cream until just before a boil and pour onto chocolate chips. Do not stir, just let it all sit for about 1 minute. Then stir well until they are combined and you are left with a smooth velvety ganache. Place this back into the fridge and let it set up a bit.
Once its firm, spoon into balls. Place balls on baking sheet and pop them into the freezer. Once they are cold enough, they will roll out into a smooth ball. Place them back into the freezer to get the chocolate coating ready.
Melt almond bark chocolate in a large bowl in the microwave, stirring every 30 seconds until its all melted. Dip mint ganache balls into chocolate, then drop onto wax paper to set. Add crushed peppermints for garnish.
Enjoy these little melt in your mouth goodies!!
Powered by Facebook Comments