Best Dutch Chocolate Mint Truffles Recipes

Chocolate Mint Truffles image

Provided by evelynathens

Categories Candy

Time 2h10m

Yield 20 truffles

Number Of Ingredients 6

1 cup semi-sweet chocolate chips
2 tablespoons butter
1/4 cup heavy cream
3 tablespoons peppermint schnapps
3 tablespoons unsweetened cocoa powder
2 tablespoons icing sugar

Steps:

In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
In a small bowl, sift together cocoa and icing sugar and combine well.
Put bowl of truffle mixture in a bowl of ice and cold water.
Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
Serve in a dish garnished with fresh mint leaves.
(the truffles keep in an airtight container, chilled, for up to 2 weeks).

Nutrition Facts : Calories 71.9, Fat 4.9, SaturatedFat 3, Cholesterol 7.1, Sodium 10.4, Carbohydrate 8.2, Fiber 0.8, Sugar 7, Protein 0.6

Mint Chocolate Truffles image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h35m

Yield 36 truffles

Number Of Ingredients 7

8 ounces good-quality bittersweet chocolate
8 ounces good-quality semisweet chocolate
One 14-ounce can sweetened condensed milk
3 to 4 drops mint extract
8 ounces meltable milk chocolate
Decorator's sugar
Green food coloring

Steps:

Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

Dutch Chocolate-Mint Truffles image

Yield Makes about 30

Number Of Ingredients 8

1 cup whipping cream
1 cup (lightly packed) fresh mint leaves (about 1 ounce)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1/4 cup Vandermint liqueur or crème de cacao
1/2 teaspoon vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, grated
30 (about) paper candy cups

Steps:

Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.