Categories: Candy
Ingredients
- 1 cup whipping cream
- 8 oz. dark chocolate (at least 60% cocoa),
- chopped into tiny, even sized pieces about
- the size of a coffee bean
- 1 pkg. (10 oz.) Andies Peppermint Crunch
- baking chips, divided (reserve 1 cup finely
- chopped for coating truffles
- Optional coatings: confectioners' sugar, cocoa
- powder, finely chopped nuts
Directions
- Put the chocolate and Andes Baking chips in a medium heatproof bowl.
- Put the cream in a 2-quart heavy-bottomed saucepan and bring to a boil. Remove from heat and let stand about 1 to 2 minutes. Pour 1/2 the of cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth. Pour remaining cream into the chocolate mixture slowly (do not add all at once) using the whisk to incorporate the cream as you pour until the mixture is smooth. Cool the mixture in the refrigerator for 1 hour. Finely chop the remaining baking chips and set aside.
- Remove the bowl and let it stand for 1-2 minutes. using a teaspoon or melon baller, scoop out bite-sized spoonfuls and roll them in the palm of your hands to form a ball. Transfer to a tray covered with wax paper. Roll the balls in the finely chopped Andes Baking Chips to coat. Refrigerate until ready to serve.
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makes 45 truffles