Receta Peppermint Mocha Truffles
Peppermint Mocha Truffles
This is the last of the "cookies" of my holiday plate this year. I have been wanting to try making truffles for quite some time now, and I thought this festive recipe would be perfect! I love biting into these truffles and having the hard crunch of the outer chocolate shell contrast with the soft minty mocha-y center. Mmm. The only issue I had with the truffles was melting the chocolate and successfully coating the chocolate centers. The centers kept on getting soft (and difficult to work with) when I dipped them into the warm chocolate. Next time I may freeze the centers first before dipping them in the chocolate. Side note: I adapted these from My Kitchen Addiction... I'm not enough of a confectionary to invent candy recipes on my own yet.
Peppermint Mocha Truffles
Ingredients:
- 8 ounces cream cheese softened
- 24 ounces semi-sweet chocolate chips, divided
- 2 tablespoons instant espresso
- 1 tablespoon water
- 2 teaspoons peppermint extract
- 1/2 teaspoon vegetable shortening
- Crushed peppermint candies (optional)
- Additional chocolate for drizzling (optional)
Directions:
In a mixing bowl, combine the instant espresso and water, whisking until completely dissolved. Add the cream cheese and peppermint extract, and set aside.
In a double boiler, melt half of the chocolate chips (12 ounces) over barely simmering water until the chocolate is melted and smooth. Pour the melted chocolate into the mixing bowl with the cream cheese, and use a hand blender to mix thoroughly. Cover and chill overnight.
When ready to make the truffles, use a mini ice cream scoop (or clean fingers) to form little balls (about 1 inch in diameter) of the filling. Place the balls on parchment paper or waxed paper.
Meanwhile, heat the remaining chocolate chips with the 1/2 teaspoon of vegetable shortening in a double boiler over barely simmering water until the mixture is smooth. Remove from the heat.
Carefully dip each ball into the melted chocolate and coat on all sides. Lift with a fork and let the excess chocolate drain off. Place back on the parchment paper to let the chocolate set. Sprinkle with peppermint candies, if desired.