Frozen peppermint truffles
 
Prep time
Cook time
Total time
 
Creamy minty base topped with melted chocolate.
Author:
Recipe type: Dessert
Serves: 30
Ingredients
  • 50g unsalted butter, room temperature
  • 175g cream cheese, room temperature
  • 1.5 teaspoons ]pure mint essence
  • 300g icing sugar
  • 250g Chipits semi-sweet chocolate chips
Instructions
  1. Prepare a baking tray with parchment or silicone liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together the butter and cream cheese until soft and fluffy.
  3. Add the mint essence and the icing sugar, gradually, until it's well combined. You'll have a firm, sticky mixture.
  4. Using a tablespoon-sized cookie scoop, portion out 30 truffles and place them on the prepared baking tray.
  5. Freeze the tray for 3 hours.
  6. Meanwhile, melt the chocolate in a ceramic or metal bowl over a pan of simmering water (do not let the bottom of the pan touch the water). Allow to cool slightly before you work with the truffles.
  7. Remove the tray of truffles from the freezer and, working quickly, dip the tops of each truffle in the melted chocolate. Allow the excess chocolate to drip off before placing truffle bottom side down again on the tray.
  8. Sprinkle with decorative sprinkles if desired.
  9. Store in freezer and remove only when you are going to serve them.
Recipe by eat. live. travel. write. at https://www.eatlivetravelwrite.com/2015/12/truffles-three-ways/