CRèME DE MENTHE TRUFFLES
Steps:
- Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add crème de menthe baking chips. Continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
- Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
- Melt candy coating in deep 1-quart saucepan over low heat; stir8-10 minutes or until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
- Remove truffles from refrigerator. Place 1truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate 10 minutes or until coating is set.
- Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
Nutrition Facts : Calories 80 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 10 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 0 grams
CRèME DE MENTHE TRUFFLES
Lovely and luscious, these gift-worthy candies can be made with only five ingredients.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 36
Number Of Ingredients 6
Steps:
- In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
- Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
- Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
- Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle). Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Truffle, Sodium 10 mg, Sugar 12 g, TransFat 0 g
CREME DE MENTHE TRUFFLES
I found this in a box of recipe clippings and decided to give them a whirl. I'm so glad I did! The minty flavor is perfect for Christmas. -Joe Mattes, Amana, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Combine pecans, butter and creme de menthe. Gradually beat in confectioners' sugar. Refrigerate, covered, until easy to handle, about 1 hour. , With hands lightly dusted with confectioners' sugar, shape mixture into 1-in. balls. Place on waxed paper-lined baking sheets. Chill until firm, about 30 minutes. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; let excess drip off. Return to waxed paper; refrigerate until set. Store leftovers in an airtight container in the refrigerator.
Nutrition Facts : Calories 99 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.
CREME DE MENTHE TRUFFLES
Make and share this Creme De Menthe Truffles recipe from Food.com.
Provided by Courtly
Categories Candy
Time 5h
Yield 48 truffles
Number Of Ingredients 7
Steps:
- Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
- Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
- Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
- Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
- Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
Nutrition Facts : Calories 18.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.8, Sodium 7.5, Carbohydrate 0.6, Fiber 0.1, Sugar 0.5, Protein 0.1
CREME DE MENTHE TRUFFLES
This recipe is from a Pillsbury holiday cookbook. I have made these trufflesand am rewriting my intro to reflect that. Store in refrigerator.
Provided by Zaney1
Categories Candy
Time 4h45m
Yield 3 dozen, 1 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
- Remove from heat.
- Add creme de menthe baking chips and chocolate chips.
- Stir until melted and smooth.
- Pour into a wax paper lined 9x13 baking dish.
- Cover and refrigerate 1 hour or til firm.
- Line cookie sheets with waxed paper.
- Turn out onto wax paper lined cutting board.
- Cut into squares.
- Put squares 2 inches apart on cookie sheets.
- Refrigerate 30 minutes.
- In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
- Remove from heat.
- Cool 10 minutes.
- In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
- Seal bag and mix until color is evenly mixed.
- Set aside.
- Using a fork, dip 1 truffle at a time into white candy coating to coat.
- Return to waxed paper lined cookie sheets.
- Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
- Squeeze bag to drizzle each dipped truffle with green mixture.
- Let truffles stand 10 minutes.
- Store in the refrigerator.
- You can put each truffle in an individual mini foil muffin cup if you want.
CREME DE MENTHE SQUARES
This layered bar hits all the sweet spots: It's airy, creamy, crunchy and the perfect mix of cool mint and rich chocolate. It has a vintage dessert appeal that no one in our family can resist. -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, mix crushed cookies and melted butter. Reserve 3 tablespoons for topping. Press remaining mixture onto bottom of a greased 8-in. square baking dish. Refrigerate 30 minutes., In a large microwave-safe bowl, sprinkle gelatin over 1/2 cup cold milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved. Add marshmallows; cook 1-2 minutes longer or until marshmallows are puffed; stir until smooth. Stir in creme de menthe. Refrigerate 15-20 minutes or until cold but not set, stirring often., Meanwhile, in a small bowl, gradually beat cream cheese until smooth. In another bowl, whisk pudding mix and remaining cold milk. Gradually beat into cream cheese., In a large bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon half of the mixture over prepared crust; refrigerate 10 minutes. Layer with pudding mixture and remaining marshmallow mixture; top with reserved crumbs. Refrigerate 2 hours or until set.
Nutrition Facts : Calories 371 calories, Fat 21g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 232mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
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