Bailey’s Mint Chocolate Truffles

These pretty little mint chocolate truffles are very similar to my super-popular Bailey’s Irish Cream truffles, but with a lovely mint flavor from  peppermint extract and some crushed candy canes.

It’s New Year’s Eve and peppermint season is coming to an end. This makes me kinda sad … why do people only seem to love minty treats in the winter, or, more specifically, in December? Personally I love peppermint all year round. I love me a good cup of peppermint tea and I have a little garden full of mint in the summer (it took over the whole little space … and I just gave up and let it have the space because I do so love mint). I use mint in my cocktails, in my cooking, in my water. It makes my heart happy to have a little mint.

Every time I ate one of these pretties, my mint-loving little taste buds were singing with joy.

By the way, if you don’t want to do the candy molds for your truffles, simply shape the cooled filling into balls and then dip in melted chocolate (or powdered sugar or crushed candy canes). My recipe below has instructions for using the molds.

If you DO want to do the candy molds for making truffles (and other lovely things), here are the candy molds that I use … some prefer the large, some like the small ones. I find it’s good to do a mix of both:

Large Truffle Molds or Small Truffle Molds

(FYI: if you click on a link here and make a purchase, Amazon does give me a tiny bit of money. These funds are used to pay for the site’s expenses.)

Bailey’s Mint Chocolate Truffles

• Yield: 24 - 48 truffles (depending on the size of your mold) 1x

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Ingredients

Scale 1x2x3x

For the Bailey’s Mint Chocolate filling:

• 1 1/3 cups of crushed chocolate graham cracker or cookie crumbs
• 3 crushed candy canes
• 1/2 cup Bailey’s Irish Cream liqueur
• 2 oz. quality melted dark chocolate
• 4 oz. Greek cream cheese (or Neufchatel), at room temp.
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

For the truffles:

• Quality dark or semi-sweet chocolate, melted

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Instructions

1. In a mini chopper or small food processor, crush the chocolate graham crackers and candy canes, then blend together with the rest of the filling ingredients until smooth. Put in a covered container and set in the fridge or freezer until chilled.
2. While the filling is cooling, prepare the truffle mold. Miicrowave a small bowl full of dark chocolate for 90 seconds and stir a lot. If you can’t “stir away” pretty much all of the chocolate bits and make a smooth chocolate, microwave another 30 seconds and stir again. (Repeat if needed.)
3. Once the lumps are gone, spoon a little bit of the chocolate into each spot of a flexible candy mold. Tap the mold several times on the table to release any air bubbles in the chocolate..
4. Use a new paintbrush to “paint” the chocolate up the sides of the mold. Set in the refrigerator to chill for about 15 minutes. Check the sides of the mold … are any spots showing? if so, paint the sides a little more with melted chocolate and set back in the fridge until the chocolate is set.
5. When the chocolate in the mold is set and the filling is chilled and hardened, using a tiny cocktail or baby spoon, fill each hole most of the way with the filling, smoothing with your fingers or the spoon.
6. Melt some more chocolate and pour over the top of each truffle, using your paintbrush to ensure you completely cover the filling. Tap the mold on the counter several times to smooth the chocolate, then set in the fridge until the chocolate is set.. Release the truffles one by one by gently pushing up from the bottom of each truffle. Store in a covered container in a cool place until serving time.

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Notes

These are best if eaten within a week, but they will still be good tasting (but perhaps not as pretty) for about a month.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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