The air was incredibly crisp as I walked the kids down the driveway to catch the bus this morning. Yet, the sun was shining and one sweet little bird chirped merrily in a tree. Even though it's only supposed to reach into the mid 30s, temperature wise, the day still conjures a Spring-like impression. And Nature must not give a fuss about the cold temperatures (or the fact that we are expecting more snow today - blah) because buds are forming on the trees and my tulips have pushed up two inches out of the ground.
So joyful, I am, that Spring is here - I think we must welcome her with chocolate. Chocolate Mint Truffles. Cool and fresh. Chocolate-y and delicious. All the things Spring should be.
Cares
Here's our recipe:
Chocolate Mint Truffles
12 ounces chocolate mint cookies, crushed (like Thin Mints, Keebler Grasshopper Cookies)
8 ounces cream cheese, softened
8 ounces dark chocolate, chopped in small pieces
1/2 C heavy cream
3 T Creme de Menthe
In a large bowl, thoroughly combine your crushed chocolate mint cookies and cream cheese. Wet your hands and use them to thoroughly mix your ingredients. Next, using a small melon baller or a spoon, scoop up some batter and roll the batter in your hands to create a small, round truffle. Place truffle onto a cookie sheet and continue making truffles until all of your batter is used. Place cookie sheet into the refrigerator or freezer to set truffles while you make the chocolate mint ganache to cover the truffles.
To make the ganache, combine your heavy cream and Creme de Menthe in a small sauce pan. Place pan onto stove top and warm to just under the boiling point. Do not boil! Place chocolate pieces into a large bowl and pour the cream mixture over the choclate. Let stand for a few minutes before stirring. Stir until chocolate is melted and smooth.
Next, remove truffles fromthe refrigerator (or freezer) and drop several truffles into the chocolate and turn to coat thoroughly. Remove the truffles with a fork, allowing the excess chocolate to drip off, before place truffles back onto the cookie sheet. When all of your truffles are coated, return the cookie sheet to the refrigerator (or freezer) to set the chocolate, about 15-30 minutes. Before serving, dust with sugar if desired. Enjoy!
To make the ganache, combine your heavy cream and Creme de Menthe in a small sauce pan. Place pan onto stove top and warm to just under the boiling point. Do not boil! Place chocolate pieces into a large bowl and pour the cream mixture over the choclate. Let stand for a few minutes before stirring. Stir until chocolate is melted and smooth.
Next, remove truffles fromthe refrigerator (or freezer) and drop several truffles into the chocolate and turn to coat thoroughly. Remove the truffles with a fork, allowing the excess chocolate to drip off, before place truffles back onto the cookie sheet. When all of your truffles are coated, return the cookie sheet to the refrigerator (or freezer) to set the chocolate, about 15-30 minutes. Before serving, dust with sugar if desired. Enjoy!
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