Creme De Menthe Truffles Recipes

Steps:

• In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
• Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
• Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
• Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle). Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.

Steps:

• Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

Steps:

• In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
• Remove from heat.
• Add creme de menthe baking chips and chocolate chips.
• Stir until melted and smooth.
• Pour into a wax paper lined 9x13 baking dish.
• Cover and refrigerate 1 hour or til firm.
• Line cookie sheets with waxed paper.
• Turn out onto wax paper lined cutting board.
• Cut into squares.
• Put squares 2 inches apart on cookie sheets.
• Refrigerate 30 minutes.
• In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
• Remove from heat.
• Cool 10 minutes.
• In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
• Seal bag and mix until color is evenly mixed.
• Set aside.
• Using a fork, dip 1 truffle at a time into white candy coating to coat.
• Return to waxed paper lined cookie sheets.
• Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
• Squeeze bag to drizzle each dipped truffle with green mixture.
• Let truffles stand 10 minutes.
• Store in the refrigerator.
• You can put each truffle in an individual mini foil muffin cup if you want.

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.