Recipe: Chocolate Mint Truffle

Or another good title could be:

"Wickedness Can Sometimes be Happiness"


Warning:

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.