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Chocolate Mint Truffles

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“These are so good. Just the right touch of mint. There's a 2 hour refrigeration period for the chocolate mixture to become firm enough to shape. Other than that, they're quick to make.”
READY IN:
2hrs 10mins
YIELD:
20 truffles
UNITS:
US

Ingredients Nutrition

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • 14 cup heavy cream
  • 3 tablespoons peppermint schnapps
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons icing sugar

Directions

  1. In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
  2. Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
  3. In a small bowl, sift together cocoa and icing sugar and combine well.
  4. Put bowl of truffle mixture in a bowl of ice and cold water.
  5. Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
  6. Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
  7. Serve in a dish garnished with fresh mint leaves.
  8. (the truffles keep in an airtight container, chilled, for up to 2 weeks).

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