Dark Chocolate Peppermint Truffles

(Makes 2 dozen)


1 cup whipping cream

8 oz. dark chocolate chips (at least 60% cocoa)

1 10 oz. pkg of Andes Peppermint Crunch Baking Chips, reserve 1 cup for coating


1. Place dark chocolate chips and peppermint baking chips (reserving one cup) in a heatproof bowl.  


2. In a small saucepan, bring cream to a boil.  Turn off heat, and let sit for a minute.  


3. Then pour half of the cream over the chocolate.  Let sit for 30 seconds, then whisk until smooth.  Pour remaining cream over chocolate and whisk again until smooth.  


4. Cover with plastic wrap and place in the fridge for at least an hour.  


5. When ready to make truffles, remove bowl and let sit on counter for a few minutes.  


6. Take a heaping teaspoon of the chocolate mixture, and roll between your palms (this will be messy), and then roll in reserved peppermint chips.  


7. Let sit on parchment lined baking sheet in the fridge to set.  Place in airtight container to store.

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