I made truffles as a birthday gift last week for the lovely Renu. These truffles would also make an excellent addition to a holiday party. They turned out really well, but the leftovers took a bit of a dodgy turn in the fridge a few days later. However, this is my own fault for putting them in the fridge and allowing them to soak up fridge flavors, including (but not limited to) leftover birthday Pizza Hut! I would advise against this.
Here's my recipe for dark chocolate mint truffles....
Basic truffle recipe:
12 oz (335g) dark chocolate
1/3 cup heavy whipping cream
2 tsp peppermint extract
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12 oz (335g) chocolate(s) of choice
Food coloring if desired
1. Place a glass bowl over a pot of boiling water.
2. Add dark chocolate to the bowl, and melt. Add peppermint extract as you stir.
3. Once melted, add the cream and stir until glossy.
4. Refrigerate until cooled.
5. Scoop out rounded balls of desired size (or use your hands to shape into balls) OR press truffle mix into chocolate molds (silicon ice cube trays in fun shapes work as well).
6. Allow to re-harden in fridge.
7. For the coating I melted an additional 12 oz (335g) worth of chocolate and white chocolate. Some of this was a green-tinted white chocolate for decoration. If you wish to add coloring, I recommend doing so before you heat the chocolate fully, as the chocolate may (or may not) seize up. If you are an amateur like me and do have problems with your chocolate seizing every now and then, as a cheat I would recommend adding a bit of vegetable oil to bring it back to the desired texture.
8. Allow to cool at room temperature.
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