Thursday, December 22, 2011

Recipe: Chocolate Mint Truffle

Or another good title could be:

"Wickedness Can Sometimes be Happiness"


This recipe is wicked

Thats right, W.I.C.K.E.D

But it's a great recipe to take to your family Christmas party to impress all your in-laws.

It looks like fudge but it's not.
It is smooth and creamy and melt in your mouth goodness... 

Or wickedness if you have a tendency to eat more then 10 of them.

So, for me they are wicked.

Here is what you need. Three ingredients.

Here is what you do:

I scald the cream in the microwave for about 2 minutes in a microwave safe bowl.
Get a bowl big enough to mix the chocolate in too.

I melt the chocolate in my very fancy double boiler.
(A big pot on top of a little pot that has about an inch of boiling water in it).

Then you melt, mix and such.

Here are the written instructions on what to do:

Chocolate Mint Truffle
1 c. Whipping  cream scalded and set in fridge to cool.
(Scald means to heat the milk to just below boiling point when little
bubbles rise and a thin skin begins to form.)
I cook it about 2 minutes in the microwave.
4 milk chocolate symphony bars (a little more then 1lb.) melted in a double boiler
1/2 tsp mint oil
*Mix Together*
  • Refrigerate 15 minutes
  • Mix again 1 more minute beat well
  • Pour into a greased 8x8 inch pan
  • Chill in fridge until set
  • Cut into 1/2 inch squares.

I would actually like to experiment and dip them in melted
symphony bar again after they have cooled.
So they have a nice chocolate coating on the outside.
I'll let you know how it goes.

And this is a recipe card that you can drag to your desktop and print out.

So go ahead and fall of the wagon with me
and enjoy these for Christmas.


Anonymous said...

Can you use white chocolate

Rachael said...

I have never used white chocolate for this recipe, I think it's perfection as it is so I probably won't try it with white chocolate, but you can take the leap if you want to ;-)


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