1 Cup White Chocolate Chips
2 Tablespoons heavy cream
2 Tablespoons white creme de menth or peppermint schnapps
6 ounces bittersweet chocolate chopped, or 1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1/4 cup finely chopped peppermint candies or candy canes
In heavy 1 quart saucepan, melt white chocolate chips with cream over low heat, stirring constantly until smooth. Stir in Liqueur. Pour mixture into small container; cover and refrigerate until firm, about 2 hours.
Line cookie sheet with waxed paper. Using 1inch scoop or melon baller, form white chocolate mixture into balls and place on prepared cookie sheet. Freeze for 1 hour.
While truffle filling is freezing melt bittersweet chocolate with oil over low heat, stirring constantly until smooth. Line a second cookie sheet with waxed paper. Remove white chocolate balls from freezer. With fork, turn each frozen ball into melted chocolate to coat evenly and transfer to prepared pan. Sprinkle with some chopped peppermint candies. If chocolate cools too much, reheat and continue coating balls.
Store in airtight container in refrigerator up to one month or freeze up to 3 months. This recipe makes about 16 truffles.
*I ALWAYS double this recipe! it freezes great..you just take them out of the freezer, set them on a pretty tray about an hour ahead of time and you are ready for a party! **
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment