Peppermint Crunch Truffles Tasty Recipes

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Peppermint Crunch Truffles

"An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!"

Ingredients :

11 ounces chocolate, chopped
1/2 cup heavy whipping cream
1 1/2 cups chopped peppermint crunch thin mints (such as Andes®)

Instructions :

Prep : 30M	Cook : 24M	Ready in : 3H50M

Heat chocolate and cream in the top of a double boiler over simmering water without stirring for 3 minutes. Whisk chocolate and cream together until smooth. Remove from heat and let mixture cool until thick, 20 to 30 minutes.
Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.
Place chopped peppermint candies into a shallow bowl. Use a melon baller to scoop about 1 1/2 teaspoon of chocolate mixture; form into a ball-shaped truffle and set aside on a piece of parchment paper on a work surface. Roll truffles in peppermint candy and lightly roll truffles between your hands to press candy pieces into truffles.

Notes :

Use dark chocolate for a more minty truffle, semisweet for a sweeter one, but I wouldn't recommend white chocolate, as the crushed candies are white chocolate and peppermint. Said candies can be found at Target or online.
Andes® Peppermint Crunch mints are available seasonally (around Christmas).
Reynolds® parchment can be used for easier cleanup/removal from the pan.

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