I made these truffles for Valentine’s day this year... They are minty and very rich!
I love them!!
Fudge Mint Truffles
1 cup butter (softened)
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup milk
1 tsp. vanilla extract
2 cup flour
1/2 cup cocoa powder
1 tsp. salt
1/4 tsp. baking soda
1 cup Andes mint chips
1 bag of Wilton’s chocolate melts (or other melting chocolate)
In a large bowl, mix together the butter and sugars until fluffy. Mix in the milk and vanilla extract. In a small bowl, combine flour, cocoa powder, salt, and baking soda, then mix into the wet ingredients, until well combined. Stir in the Andes mint chips.
Chill the dough for about 1 hour. Then form 1″ balls and place on a parchment paper lined baking sheet. (A cookies scooper helps with this step.) Put the dough balls in the freezer until they are nearly frozen, at least a couple of hours. (You can store them in a freezer bag for later.)
Once the dough balls are nearly frozen, melt the Wilton’s chocolate melts in a microwave-safe bowl, in 30 second increments, stirring after each time, until the chocolate is smooth. (For other chocolate melts, follow the instructions on the package.)
(Note: It is best to work in small batches, so that the dough balls stay frozen.)
One at a time, put a dough ball in the melted chocolate, coating it. Lift it from the chocolate using a fork, so that it is on a flat surface, and tap the fork on the side of the bowl to remove excess chocolate. Then using another fork or toothpick, slide the truffle on to a lined baking sheet or plate. You will need to work fast as the chocolate will set quickly on the frozen dough.
Allow the chocolate to set and you are done. Enjoy these decadent, minty treats!
Store truffles in the refrigerator.