I made my yearly trip into the liquor store this weekend for a bottle of wine to take to our work Christmas party. However, this year I was organized enough to purchase a cute wine bag from Target because last year’s bag from the liquor store was a bit unfortunate. Let’s just say it was covered in gold foil and grapes.
YIELD: about 20 truffles
12 ounces semi chocolate, chopped
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons Kahlua Peppermint Mocha liqueur (see step #2)
1/2 cup Andes Peppermint Crunch Baking Chips, chopped
chocolate jimmies, optional
- In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused. If the mixture is too hot, the baking chips will melt.
- Stir in the Peppermint Mocha Kahlua and fold in the Andes Peppermint Crunch Baking Chips Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
- Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in your desired coating, I typically use high quality sweetened cocoa powder such as Scharffen
- Berger or chocolate jimmies as seen above. Refrigerate truffles until ready to serve.