Mint Chocolate Truffles

Votes: 9

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 36 pcs.

Ree Drummond's truffle blend of semisweet and bittersweet chocolate with condensed milk and peppermint extract is so delicious, you'll be hooked on a spoonful while it's cooking. A melted milk chocolate glaze adds a touch of elegance to the truffles. Decorate the surface with coarse sugar—this not only adds a touch of aesthetic appeal when serving but also adds crunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g of high-quality bittersweet chocolate
220 g of high-quality semi-sweet chocolate
400 gr. condensed milk
Peppermint extract (3 or 4 drops)
220 g of melting milk chocolate
Sugar for decoration
Green food coloring

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, semi-sweet chocolate, condensed milk, mint extract, milk chocolate

Cooking the dish according to the recipe:

Heat the dark chocolate and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The consistency will be similar to jelly. Add mint extract to taste.
Remove from heat, then cover and refrigerate the mixture until completely cool, at least 2 hours.

Once cooled, form the mixture into teaspoon-sized balls, then drop them into the melted milk chocolate coating, using a fork to allow any excess chocolate to drip off.
Color the decorating sugar with a small amount of food coloring and sprinkle over the top of the truffles.

Categories:

recipe / Festive dishes / Desserts / Candies / Ree Drummond / At Ree Drummond's ranch

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