MINT CHOCOLATE TRUFFLES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h35m
Yield 36 truffles
Number Of Ingredients 7
Steps:
- Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
- Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
- Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
- Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.
MINT JULEPS
Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.
Provided by jenn
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
- Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.
Nutrition Facts : Calories 473 calories, Carbohydrate 50.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 50 g
COCOA MINT TRUFFLES
Wow! These easy chocolate truffles will be a hit at holiday parties. Moist with a rich minty flavor inside, the candies have a powdered cocoa outer layer. These are decadent, but oh-so-simple to do.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 truffles.
Number Of Ingredients 5
Steps:
- In a small saucepan, melt chocolate chips and candies over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping. Place in the freezer for 15 minutes or until firm enough to form into balls. , In a small bowl, combine cocoa and coffee granules. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 58 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
TRADITIONAL MINT JULEP
If you've never had a traditional mint julep, be sure to include this easy recipe at your next Derby Day party or summer gathering. Make the mint syrup in advance and cocktail prep will be a breeze.
Provided by Arlene Cummings
Categories Beverage
Time 25m
Yield 1
Number Of Ingredients 7
Steps:
- To make the mint simple syrup, add the water and the sugar to a small saucepan and boil for 1 to 2 minutes stirring until sugar is dissolved. Muddle mint slightly to release natural oils, stir it into the syrup mixture. Set aside to cool for about 10 minutes.
- Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.
- Enjoy slowly (and responsibly).
Nutrition Facts : ServingSize 1 Cocktail
FRESH MINT TRUFFLES
This recipe for fresh mint truffles is courtesy of Charles Chocolates' Chuck Siegel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 117 truffles
Number Of Ingredients 6
Steps:
- Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
- In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
- Place cream in a small saucepan over medium heat; heat until cream just comes to a boil. Meanwhile, chop mint leaves and transfer to a medium stainless steel bowl. Pour cream over mint and let steep 10 minutes. Strain cream mixture through 4 layers of cheesecloth.
- Remove chocolate mixture from heat and add to 1 1/3 cups cream mixture, reserving any remaining cream for another use. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
- Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
- Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
- Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.
EASY MINT CHOCOLATE TRUFFLES
Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.
Provided by NicoleMcmom
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
- Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
- Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
- Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
- Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
- Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g
EASY MINT CHOCOLATE TRUFFLES
I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. -Jean Olson, Wallingford, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 70 truffles.
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan., Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.
Nutrition Facts : Calories 174 calories, Fat 7g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 53mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
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