Peppermint Truffles

• Vegetarian

• Baking & Spices

  • 6 oz Dark chocolate melting wafters, good quality
  • 1 1/2 tsp Mccormick peppermint extract, Pure
  • 16 oz Semi-sweet chocolate chips

• Snacks

  • 1 oz White chocolate melting wafers, good quality

• Dairy

  • 1 cup Heavy cream

• Desserts

  • 2 tbsp Peppermint candies

Found on foodiecrush.com

Description

Ingredients

• 16 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• 1½ teaspoons McCormick Pure Peppermint Extract
• 6 ounces good quality dark chocolate melting wafters
• 1 ounce good quality white chocolate melting wafers
• 2 tablespoons crushed peppermint candies

Directions

• In a medium size glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
• Cover with plastic wrap and refrigerate overnight.
• When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper. Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes up to overnight.
• In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30 second increments, stirring each time, until the wafers are completely melted.
• Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
• Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
• Add the white chocolate wafers to a small plastic baggie and microwave in 30 second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left and immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces. Store in a container or in the refrigerator.