Mint Chocolate Chip Truffles

Ingredients

• 10 ounces semisweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon peppermint extract
• 1/3 cup mini chocolate chips
• 1/8 teaspoon salt
• 12 ounces dark chocolate melting wafers
• 1 drop green food coloring (optional)

Method

1. 1

   Place the semisweet chocolate chips in a medium heatproof bowl.

2. 2

   In a small saucepan over medium heat, warm the heavy cream and butter until it just begins to simmer, about 3 minutes.

   3:00 · Warm cream and butter
3. 3

   Pour the hot cream mixture over the chocolate chips and let sit undisturbed for 2 minutes to soften.

   2:00 · Let chocolate soften
4. 4

   Whisk the mixture from the center outward until smooth and glossy, then stir in the peppermint extract, salt, and optional green food coloring.

5. 5

   Fold in the mini chocolate chips until evenly distributed.

6. 6

   Cover the bowl and refrigerate the ganache until firm enough to scoop, about 2 hours.

7. 7

   Scoop the ganache into 24 rounded teaspoon-sized portions and roll each between your palms into a smooth ball.

8. 8

   Arrange the rolled truffles on a parchment-lined baking sheet and freeze for 15 minutes to firm up before coating.

   15:00 · Freeze truffles
9. 9

   Melt the dark chocolate wafers in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth, about 2 minutes total.

   2:00 · Melt coating chocolate
10. 10

    Using a fork, dip each truffle into the melted chocolate to coat completely, letting excess drip off before returning it to the parchment.

11. 11

    Let the coated truffles set at room temperature, or refrigerate for 10 minutes, until the shells harden.

    10:00 · Set chocolate shells
12. 12

    Store the truffles in an airtight container in the refrigerator until ready to serve.