CREME DE MENTHE TRUFFLES
This recipe is from a Pillsbury holiday cookbook. I have made these trufflesand am rewriting my intro to reflect that. Store in refrigerator.
Provided by Zaney1
Categories Candy
Time 4h45m
Yield 3 dozen, 1 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
- Remove from heat.
- Add creme de menthe baking chips and chocolate chips.
- Stir until melted and smooth.
- Pour into a wax paper lined 9x13 baking dish.
- Cover and refrigerate 1 hour or til firm.
- Line cookie sheets with waxed paper.
- Turn out onto wax paper lined cutting board.
- Cut into squares.
- Put squares 2 inches apart on cookie sheets.
- Refrigerate 30 minutes.
- In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
- Remove from heat.
- Cool 10 minutes.
- In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
- Seal bag and mix until color is evenly mixed.
- Set aside.
- Using a fork, dip 1 truffle at a time into white candy coating to coat.
- Return to waxed paper lined cookie sheets.
- Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
- Squeeze bag to drizzle each dipped truffle with green mixture.
- Let truffles stand 10 minutes.
- Store in the refrigerator.
- You can put each truffle in an individual mini foil muffin cup if you want.
CREME DE MENTHE TRUFFLES
Make and share this Creme De Menthe Truffles recipe from Food.com.
Provided by Courtly
Categories Candy
Time 5h
Yield 48 truffles
Number Of Ingredients 7
Steps:
- Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
- Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
- Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
- Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
- Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
Nutrition Facts : Calories 18.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.8, Sodium 7.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.5, Protein 0.1
CREME DE MENTHE TRUFFLES
I found this in a box of recipe clippings and decided to give them a whirl. I'm so glad I did! The minty flavor is perfect for Christmas. -Joe Mattes, Amana, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.
Nutrition Facts : Calories 99 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CRèME DE MENTHE TRUFFLES
Lovely and luscious, these gift-worthy candies can be made with only five ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 36
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
- Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
- Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
- Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle). Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 12 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #preparation #for-1-or-2 #desserts #candy #number-of-servings
You'll also love