Crunchy Chocolate Mint Balls Recipes

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CRUNCHY CHOCOLATE MINT BALLS



Crunchy Chocolate Mint Balls image

Get a jump on the holidays by making these four-ingredient truffles and tucking them away in the freezer to save for gift-giving. Present them in mini cupcake holders for an extra-special touch. -Amanda Triff, Dartmouth, Nova Scotia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4-1/2 dozen.

Number Of Ingredients 5

1 package (10 ounces) mint chocolate chips
1/4 cup butter, softened
1 can (14 ounces) sweetened condensed milk
1-1/4 cups chocolate wafer crumbs (about 22 wafers)
White jimmies

Steps:

  • In a double boiler or metal bowl over hot water, melt chips and butter; stir until smooth. Stir in milk. Add wafer crumbs; mix to coat. Refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls; roll in jimmies. Place on a waxed paper-lined 15x10x1-in. baking pan; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 1 month., To use frozen balls: Thaw at room temperature.

Nutrition Facts : Calories 70 calories, Fat 3g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

CRUNCHY CHOCOLATE MINT BALLS



Crunchy Chocolate Mint Balls image

This recipe is from Amanda Triff (Dartmouth, Nova Scotia) courtesy of Taste of Home magazine. I'm posting here to make my Christmas gift basket shopping list.

Provided by Victoria Fincher @CaptainMommy

Categories     Candies

Number Of Ingredients 5

10 ounce(s) mint chocolate chips
1/4 cup(s) butter, softened
14 ounce(s) sweetened condensed milk
1 1/4 cup(s) chocolate wafer crumbs
- candy sprinkles

Steps:

  • In a double boiler, melt chips and butter. Stir until smooth. Stir in milk.
  • Add wafer crumbs, mix to coat. Refridgerate 1 hour.
  • Roll into bite size balls. Roll balls in candy sprinkles. Place in mini muffin papers for festive serving.
  • TO FREEZE AND STORE: Place on wax paper lined baking sheet, freeze until firm. Transfer to freezer safe, air-tight container. Can be frozen and stored up to 3 months. Thaw at room temperature before serving.

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