Chocolate Mint Truffles
Wrapped in a festive package, these creamy delights will be a hit around the holidays. But save a few for yourself—you won't be able to resist!
1 (11.5-ounce) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, (2 cups)
1 (6-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, (1 cup)
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, toasted
- Line baking sheet with waxed paper.
- Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.)
- Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts (or NESTLÉ® TOLL HOUSE® Baking Cocoa). Store in airtight container in refrigerator.
Makes 48 Truffles.
Variation: After rolling chocolate mixture into balls, freeze for 30 to 40 minutes. Microwave 2 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels and 3 tablespoons vegetable shortening in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Dip truffles into chocolate mixture; shake off excess. Place on foil-lined baking sheets. Refrigerate for 15 to 20 minutes or until set. Store in airtight container in refrigerator.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.