Title: Mint Truffles
Categories: Candies, Chocolate
Yield: 24 servings
1 pk Mint chocolate chips (10 oz)
1/3 c Whipping cream
1/4 c Butter or margarine
1 pk Chocolate sprinkles (3 oz)
Melt chips with whipping cream and butter in heavy, medium saucepan
over low heat, stirring occasionally. Pour into pie pan.
Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tb of the mixture into 1-1/4 inch ball. To shape,
roll mixture in your palms. Place ball on waxed paper.
Place sprinkles in shallow bowl.
Roll balls in sprinkles, place in petit four or candy cases. (if
coating mixture won't stick because truffle has set, roll between
your palms until outside is soft.
Truffles can be refrigerated 2-3 days or frozen several weeks.
Hint: Truffles are coated with cocoa, powdered sugar, nuts,
sprinkles or cookie crumbs to add flavor and prevent the truffle
from melting in your fingers.
