Receta Mint Chocolate Truffles
Mint Chocolate Truffles
I do like homemade candies. I'm just not that good at making them or at least I think I am not good at making them. Maybe I just don't like the tediousness of the work. However, I have had these Holiday Mint Chocolate Chips sitting around and I knew my friend Mags would never forgive me if I didn't find some way to use them since she loves them so much. :)
I was making my caramel sauce (post coming soon) on Thanksgiving morning when I happened to look a little more through my Cooking Light Holiday Cookbook and came across the recipe for these truffles. Since I had to stay in the kitchen to keep a close eye on the caramel sauce anyway, I decided to pull out the ingredients for these truffles and try my hand at making them.
I was a little nervous at first because the recipe called for blending cream cheese into melted mint chocolate chips. For some reason that just didn't seem right to me, but I went with it anyway. These were the easiest truffles I have ever made. No melty chocolate on my hands from rolling them into balls which made me a very happy camper. I don't like messes. Yes, I admit it. I am a prissy baker. I don't like to get dirty even though sometimes I know its impossible not to! Apparently I made a mess today though. Grumpy had a bit of complaining to do when he went to the kitchen. I told him that's what he gets for not going hunting like he was supposed to. ;) Hey, my kitchen is my domain....he could stake claim to what it looks like if he were to spend any time in there cooking instead of eating!
Mint-Chocolate Truffles
a Cooking Light recipe
- 1/3 cup semi-sweet mint chocolate chips
- 1/2 cup (4 ounces) 1/3 less fat reduced fat cream cheese, softened
- 1 (16 ounce) package powdered sugar, sifted
- 1/4 cup unsweetened cocoa
- 1/4 cup powdered sugar
- variety of melted chocolates/sprinkles to decorate
Line a 8x8 baking dish with parchment paper.
Melt chocolate chips in the microwave. Start with 30 seconds, stir and then microwave another 30 seconds. Repeat until chips are melted (shouldn't take more than a minute to minute and half). Add softened cream cheese to the chocolate chips and beat with an electric mixer until smooth. Add 1 package (16 oz) powdered sugar and mix until well blended.
Turn truffle mixture into baking dish and press into a square. Cover with more plastic wrap and place in the refrigerator to chill up to one hour.
Remove mixture from refrigerator, cut into squares (I cut into 48 small squares) and roll into balls. Coat with cocoa powder, powdered sugar, or sprinkles. Store in refrigerator and take out at least 10 minutes prior to serving.
Note: Cooking light uses a smaller dish and cuts the chocolate into 48 squares.