“from Candy Making Basics by Evelyn Howe Fryatt”
READY IN:
35mins
SERVES:
12
YIELD:
12 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. line a cookie sheet with wax paper. set aside.
  2. melt chocolate chips in top of a double boiler.
  3. beat egg substitute 1 minute with an electric mixer. gradually add the melted chocolate, stirring constantly.
  4. add the butter, sifted powder sugar, and mint extract. beat at medium speed with an electric mixer until the mixture is smooth.
  5. cover and chill in the refrigerator for 1 hour.
  6. shape mixture into 1 inch balls, cover and chill in the refrigerator until firm.
  7. melt chocolate candy coatings in top of the double boiler.
  8. using a dipping spoon, dip each ball into bark letting excess drip off.
  9. ploace on the prepared pan and chill until coatings harden.
  10. drizzle truffles with melted white vanilla bark.

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