These amazing little candies are buttercream truffles that taste like mint-chip ice cream. Introducing Mint Chip Truffles!
Find this and other fun desserts in Dorothy Kern’s new cookbook, Dessert Mashups: Tasty Two-in-One Treats Including Sconuts, S’morescake, Chocolate Chip Cookie Pie and Many More.
Mint Chip Truffles
- 1⁄2 cup (1 stick) unsalted butter, at room temperature
- 1 1⁄2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon peppermint extract
- 1⁄4 teaspoon salt
- 2 drops green food coloring
- 1⁄4 cup semisweet mini chocolate chips
- 8 ounces melting chocolate or semisweet baking chocolate
- Sprinkles (optional)
- In a large bowl, mix the butter and powdered sugar with a hand mixer until crumbly.
- Add the vanilla and peppermint extracts and salt, then mix until smooth. It will seem like it takes forever, but it will happen after a few minutes. Depending
- on your hand mixer, you can turn it up to medium or medium- high speed and the
- mixture will come together faster.
- Once smooth, mix in the green food coloring on low speed.
- Stir in the mini chocolate chips. Refrigerate for 30 minutes.
- Scoop 1-tablespoon balls of cold dough and place them on a waxed paper–lined
- cookie sheet. Refrigerate for at least another 30 minutes.
- When you’re ready to dip the truffles, melt the melting chocolate or semisweet
- baking chocolate according to the package directions and line a cookie sheet with waxed paper.
- Remove the truffles from refrigerator and roll into smooth balls. These soften pretty quickly, so it’s best to keep them in the refrigerator and only remove 4
- or 5 at a time to dip.
- Dip each truffle in the melted chocolate, tapping off any excess, and place them on the prepared cookie sheet.
- Sprinkle with sprinkles, if desired.
- Return to the refrigerator to harden. Store in an airtight container in the refrigerator; they soften quickly. The truffles will keep for several days when
- kept cold.