Recipe by Pam Shammo, Gibsonburg, Ohio
First place, Candies (Truffles), 2017
Baking temperature:
Cooking time: 45 minutes
Yield: 30 truffles
Ingredients
- 1 lb. mint chocolate chips
- ½ c heavy cream
- 1 lb. milk chocolate coating wafers
Instructions
- Place mint chips in a large heatproof bowl. Set aside
- Bring cream just to a boil in a small saucepan on medium heat. Pour over chips in bowl. Let stand 2 minutes. Stir until chips are melted
- Refrigerate 1 hour or until truffle mixture is firm enough to handle
- Shape truffle mixture into 1 ½” balls with small cookie scoop. Please on wax paper lined tray. Roll truffles into round balls with hands. If truffles mixture softens, return to refrigerate for 15 to 20 minutes or until firm. Refrigerate truffles until ready to coat
- Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against the edge of the dish to allow excess coating to drip off. Place truffles on wax paper lined tray
- Let stand 1 hour or until set
- Store truffles between layers of wax paper in airtight container