Peppermint Truffle Bars Recipes

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PEPPERMINT TRUFFLES RECIPE



Peppermint Truffles Recipe image

Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.

Provided by Heidi

Categories     Dessert

Time 8h30m

Number Of Ingredients 6

16 ounces semi-sweet chocolate chips
1 cup heavy cream
1 1/2 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

Steps:

  • In a medium-sized 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.
  • Stir in the peppermint extract.
  • 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 and 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.
  • Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.

Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

PEPPERMINT BARK TRIFLE



Peppermint Bark Trifle image

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 tablespoons 2% milk
1 teaspoon peppermint extract
3 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 tablespoons crushed peppermint candies
1-1/2 pounds Swirled Peppermint Bark [this needs to link to RMS #264202]

Steps:

  • In a bowl, beat cream cheese, sugar, milk and extract until smooth. Fold in whipped cream; set aside., Place a third of the cake in a 3- or 4-qt. trifle dish or serving bowl. Top with a third of each of the cream cheese mixture, crushed peppermint and peppermint bark. Repeat layers twice; garnish with additional bark. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 426 calories, Fat 35g fat (22g saturated fat), Cholesterol 106mg cholesterol, Sodium 279mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 5g protein.

MINT CHOCOLATE TRUFFLES



Mint chocolate truffles image

Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts

Provided by Good Food team

Categories     Treat

Time 35m

Yield Makes 20

Number Of Ingredients 4

100ml double cream
200g milk chocolate , broken into pieces
¼ tsp peppermint essence (we used Sainsbury's)
icing sugar , for rolling

Steps:

  • Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
  • Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

Nutrition Facts : Calories 81 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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