"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mint-Chocolate Truffles Recipe

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This recipe for Mint-Chocolate Truffles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marsha Steffens

Category:
Category:

Ingredients:  
Ingredients:  
⅓ c. semi-sweet mint chocolate chips
4 oz. ⅓-less fat cream cheese, softened (about c.)
1 (16-oz.) pkg. powdered sugar, sifted (about 3 c.)
c. unsweetened cocoa (for rolling the truffles)
c. powdered sugar, sifted (for rolling the truffles)
2 Tbsp. semi-sweet mint chocolate chips

Directions:
Directions:
Place ⅓ c. chips in a glass bowl and microwave on high 1 minute, or until almost melted; stir until smooth. Cool.
Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add the 16 oz. of powdered sugar; beat until well blended. Press mixture into a 6-in. square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hr. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball. Set aside. Roll half of the balls in cocoa; roll remaining balls in powdered sugar. (I usually roll all in cocoa.)
Place the 2 Tbsp. of chips in a heavy duty zip-top plastic bag; microwave on high 1 minute or until soft. Knead bag with your fingers until smooth. Snip a tiny hole in a corner of bag and drizzle chocolate over balls rolled in cocoa and/or powdered sugar. Serve at room temperature.

Personal Notes:
Personal Notes:
When pressing the mixture into a square, I use a small baking dish lined with plastic wrap.

For several years, Hershey's produced raspberry-chocolate chips; those were my favorite to substitute for the mint!

 

 

 

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