Sunday, October 23, 2011
Sweet Sundays: Dark Chocolate Mint Truffles
This Sunday is the third in the series of truffles. I took the original idea for the Black and White truffles and ran with it. I hope you guys try these truffles. They are so easy to make and you can customize the recipes to what ever you are craving.
Out of all of the taste testers of these truffles, (phew, that was a mouth full), the mint truffles were the favorite. My youngest child thought the truffles tasted like mint chocolate chip ice cream and everyone at work thought they would be perfect as an after dinner mint. Just a few notes about the mint truffle recipe. I could only find the mint Oreo cookies in double stuff. I wasn’t sure if this would effect the batter so I added some plain chocolate wafer cookies. These cookies can be found in the ice cream topping section of the store. I had four people looking for them.
My favorite is still the Nutter Butter Truffle, but I admit I ate my fair share of these too. I have quite a few ideas for the more truffle flavors so stay tuned! I can’t wait until the holiday season! OOHHHH the ideas are flowing!
If you guys missed the Black and White Truffle or The Nutter Butter Truffle here are the links so you can make these fabulous treats too!
Dark Chocolate Mint Truffles
1 package Mint Oreo Cookies (the package has to be at least 1 pound)
1/2 package of plain chocolate wafer cookies.
1 8 ounce package cream cheese
1 package Andes mint baking chips
1 12 ounce package dark chocolate morsels
1 teaspoon vegetable shortening
1. Using a food processor or a kid smash the Oreo cookies and plain chocolate wafers into the finest crumbs you can. I used a meat pounder that I have never used for meat and I put the cookies into a zip lock bag and removed most of the air. It takes a little muscle to do it this way, but it also gets out some of the weeks stress.
2. Add the crumbs to a stand mixer bowl and add the cream cheese.
3. Mix the crumbs and the cream cheese until they turn into a dough.
4. Add 1/2 cup of the Andes baking chips and mix slowly until the chips are evenly distributed.
5. Roll into batter into 1-inch balls and place on a waxed piece of paper and place on a cookie sheet into the freezer.
6. Freeze until solid.
7. Melt the package of dark chocolate morsels along with the rest of the package of Andes mint chips using a double boiler. Add 1 teaspoon of vegetable shortening to the chocolate.
8. Start dipping using two forks and place in the freezer for 1 hour until the chocolate shell has set.
9. Drizzle with same chocolate. I liked the way the dark chocolate strips looked on the dark chocolate base.