Shelly's Recipe

CHOCOLATE MINT TRUFFLES

Category: Candy

2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
3/4 cup heaving whipping cream
1 tbsp peppermint extract
1 1/2 cups finely chopped nuts, toasted

Line a baking sheet with waxed paper. Place chocolate chips in a large mixer. Heat cream to a gently boil and pour over chocolate. Let stand for 1 minutes and stir until smooth. Stir in extract. Cover with plastic wrap; refrigerate for 35-45 minutes or until lightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.) Drop by rounded tspful onto prepared baking sheet; refrigerate 10-15 minutes. Shape into balls and roll in nuts. Store in airtight container in refrigerator.

Variations. After rolling into balls, freeze for 30 to 40 minutes. Melt 2 cups chocolate chips, stirring until smooth. Dip truffles in melted chocolate; shake off excess. (I like to roll them in the nuts then.) Place on a foil-lined sheet and refrigerate 15-20 minutes or until set.