| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 5 min |
| Yield: | 36 truffles |
Ingredients
- 8 ounces good-quality bittersweet chocolate
- 8 ounces good-quality semisweet chocolate
- One 14-ounce can sweetened condensed milk
- 3 to 4 drops mint extract
- 8 ounces meltable milk chocolate
- Decorator’s sugar
- Green food coloring
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 131 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 5 mg |
| Sodium | 20 mg |
Reviews
Never made chocolates or candy of any kind before, I followed the recipe and they came out great!!
I didn’t add mint in mine because I personally don’t really like mint so it was a bit to much deep chocolate but next time I’ll try it with mint but not bad and by the way Ree you are amazing
Another hit with my co-workers. Everybody seemed to love these too. Nice flavor and texture.
So good!!!
I can make them for St.Patrick’s Day.
I can make them for St.Patrick’s Day.
This was my first truffle and I am a novice candy maker but I’m a very experienced/solid home cook. I found this recipe to be too tedious to be called “easy”. Mine separated a bit, became oily but not bad and I’m glad I took it out from chilling after 90mins. The full 2 hrs would have been too hard to work. I really had to bang the fork on the bowl 25-30 times to get the chocolate to sheet smoothly. I feel like that should have been a better/faster thing to do. I used Ghirardelli milk choc chips. So, just an ok recipe for me.
How long will these keep? Can I freeze and put them in Christmas cookie boxes in 3 weeks?
My question is, since you’re not coating them with tempered chocolate, how are you serving them? Refrigerated melted chocolate coating will begin to melt at room temp and make a bloody mess!
The entire concoction seized up and was impossible to work with. Having used top shelf chocolate, it was a very expensive disappointment
Great tasting but much more difficult in real life than on TV. The icing was too thick, then seized up, so I so I made a glaze, which saved the day. Tip: work in smaller batches to keep the truffles cooler while dipping them in the warm melted chocolate.