These insanely decadent and rich truffles are pockets of mint-chocolate bliss. Before serving, you should remove the truffles from the refrigerator and allow them to warm to room temperature. They'll have a richer, more pronounced flavor.
1/2 cup half-and-half
2 tablespoons butter
2 tablespoons corn syrup
12 ounces bittersweet chocolate, finely chopped
1/2 teaspoon peppermint extract
2 tablespoons unsweetened cocoa
How to Make It
Combine half-and-half, butter, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat; add chocolate and peppermint extract, stirring until smooth and creamy. Pour chocolate mixture into a shallow dish; cover and chill overnight.
Place cocoa in a shallow dish. Scoop chocolate mixture by teaspoonfuls; shape into 40 balls using hands. Roll balls in cocoa, and place on wax paper. Store in refrigerator until ready to serve.
Store truffles in refrigerator up to 1 week.
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