Fresh Mint Truffles Recipes

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FRESH MINT TRUFFLES



Fresh Mint Truffles image

This recipe for fresh mint truffles is courtesy of Charles Chocolates' Chuck Siegel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 117 truffles

Number Of Ingredients 6

24 ounces bittersweet chocolate, preferably Valrhona Manjari, finely chopped
8 ounces milk chocolate, preferably Valrhona 42 percent, finely chopped
2 cups heavy cream (not ultra-pasteurized)
1 bunch fresh spearmint leaves
11 tablespoons unsalted butter, room temperature
2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling

Steps:

  • Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
  • In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
  • Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Meanwhile, chop mint leaves and transfer to a medium stainless steel bowl. Pour cream over mint and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.
  • Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
  • Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
  • Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
  • Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

MINT CHOCOLATE TRUFFLES



Mint Chocolate Truffles image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h35m

Yield 36 truffles

Number Of Ingredients 7

8 ounces good-quality bittersweet chocolate
8 ounces good-quality semisweet chocolate
One 14-ounce can sweetened condensed milk
3 to 4 drops mint extract
8 ounces meltable milk chocolate
Decorator's sugar
Green food coloring

Steps:

  • Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
  • Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
  • Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
  • Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

EASY MINT CHOCOLATE TRUFFLES



Easy Mint Chocolate Truffles image

Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.

Provided by NicoleMcmom

Time 1h35m

Yield 24

Number Of Ingredients 9

cooking spray
1 (18.4 ounce) package brownie mix
⅔ cup vegetable oil
¼ cup water
2 large eggs
1 (4.6 ounce) package creme de menthe thins (such as Andes®)
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon coconut oil
green and while candy sprinkles (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
  • Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
  • Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
  • Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
  • Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
  • Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g

EASY DECADENT TRUFFLES



Easy Decadent Truffles image

Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.

Provided by Jenny Saunders

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 1h

Yield 60

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 ½ teaspoons vanilla

Steps:

  • In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Nutrition Facts : Calories 78 calories, Carbohydrate 11.7 g, Cholesterol 4.1 mg, Fat 3.8 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 2.3 g, Sodium 12 mg, Sugar 10.7 g

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