Peppermint-Chocolate Truffles
- 3 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
- 2 Tbsp. butter or margarine
- 1/3 cup whipping cream
- 1 tsp. peppermint extract
- 1 Tbsp. crushed candy canes
- Break half the chocolate (6 oz.)
- into small pieces; place in medium microwaveable bowl.
- Add butter and cream.
- Microwave on HIGH 2 min.
- or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Stir in extract.
- Refrigerate 30 min.
- or until chocolate mixture starts to firm up.
- Spoon into resealable plastic bag.
- Cut small piece off one bottom corner of bag; use to pipe chocolate mixture into 24 (1-inch) mounds on parchment-covered baking sheet.
- Freeze 30 min.
- or until firm.
- Melt remaining chocolate as directed on package.
- Dip truffles, 1 at a time, into melted chocolate, turning to evenly coat each truffle.
- Return to prepared baking sheet.
- Drizzle any remaining melted chocolate over truffles; sprinkle with crushed candy.
s bittersweet chocolate, butter, whipping cream, peppermint, canes
Taken from www.kraftrecipes.com/recipes/peppermint-chocolate-truffles-186310.aspx (may not work)