Sunday, December 11, 2011

Creme de Menthe Truffles

Hello again! Here is a treat for the grown-ups ;) If you like the combination of chocolate and mint, you may like this treat. I must warn you though: the truffle filling is pretty sweet (for my taste, although my husband didn't think so), so this would go really nicely with a hot cup of coffee or tea on the side. 
I also sprinkled some colored sugar on top of each truffle while the chocolate was still soft for decoration, which the original recipe didn't call for. It added a small cuteness factor to the truffle. And who doesn't eat with their eyes, right? ;)
Crème de Menthe Truffles

·         ½ cup butter, melted
·         1 cup finely chopped pecans
·         ¼ cup crème de menthe liquor
·         4 cups confectioner’s sugar
·         2 cups (12 oz) semisweet chocolate chips, to melt
·         2 tsp shortening
·         Green colored sugar, for decorating (optional)

1.    In a large bowl, combine the butter, pecans, and crème de menthe. Gradually beat in confectioner’s sugar. Cover and refrigerate for one hour or until easy to handle.
2.    With hands lightly dusted with confectioner’s sugar, shape mixture into one-inch balls. Place on waxed paper-lined baking sheets. Chill for 30 minutes or until firm.
3.    In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth (~1-2 minutes on high, in ~40 second increments). Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; sprinkle decorative green sugar on top of each truffle while chocolate is still soft (optional). Chill until set. Store in an airtight container in the refrigerator.

For more of my cookie challenge cookie recipes, click here. 

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