Andes Mint Chocolate Truffles
Decadent and simple holiday truffles from But First, Cookies!
Ingredients
Truffle Filling
- 8 oz cream cheese softened
- 2 cups chocolate chips semisweet
- ¼ cup Andes Mints chopped
- 2 cups confectioner's sugar
- 1 tsp peppermint extract
Truffle Coating
- 1 package melting chocolate wafers
- ½ cup Andes mints chopped, for garnish
- 1 cup melting white chocolate wafers for garnish, colored green
Instructions
Truffle Filling
- Combine the softened cream cheese and confectioner's sugar in a large mixing bowl. Add the peppermint extract
- Melt the chocolate chips and crushed Andes mints in the microwave at 50% power and 30 second bursts until smooth.
- Pour the melted chocolate into the cream cheese mixture and beat until smooth.
- Scoop the filling out and onto a large piece of plastic wrap. Close the plastic wrap tightly and refrigerate for 45 minutes.
- Roll the truffles into one-inch balls and place on a baking tray covered in parchment paper
Truffle Coating
- Melt the milk chocolate wafers in the microwave in 30 second bursts at 50% power. Place the bowl of melted chocolate over a steaming pot of water on the counter top.
- Drop a truffle ball into the chocolate and use a fork to make sure the ball is completely coated. Scoop it out with the fork and shake it gently to remove excess chocolate. Place back onto the parchment paper.
- If garnishing with chopped Andes Mints, sprinkle a few on after each truffle is dipped. If garnishing with green (white) chocolate, wait until you've completed all the needed truffles first.