there is nothing like the smell of peppermint during the holidays . since we are in the season i had a craving for peppermint . ice-cream but we didn’t have any so peppermint truffles were the winner to day .
- 2 cups chocolate hazelnut Spreads
- 2 cups powdered sugar
- 1/2 cup cold butter (1 stick) , cubed
- 1/2 teaspoon vanilla extract
- 1 package KISSES Candy Cane Mint Candies (10 oz.)
- 3 to 4 candy canes
- 2 cups Semi-Sweet Chocolate Chips (12-oz. pkg.)
- 2 tablespoons shortening (do not use butter, margarine, spread or oil)
- 1. Combine chocolate hazelnut spread, powdered sugar, butter and vanilla in large bowl with hands. Mix and knead mixture until mixture forms dough that holds together without crumbling. Add more spread or powdered sugar to get the right consistency.
- 2. Remove wrappers from candy cane mint candies; set aside. Crush peppermint candies; cover and set aside. Line 2 trays or cookie sheets with wax paper.
- 3. Mold about 1 tablespoon dough mixture around each candy cane mint candy; roll in hand to make ball. (Be sure to cover each candy completely.) Place on one prepared tray.
- 4. Place chocolate chips and shortening in deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
- 5. One at a time, place truffles on fork and dip into melted chocolate mixture; allow excess chocolate to drip off truffle. If necessary, scrape off excess chocolate with knife or small spatula. Place on second prepared tray. Before coating sets, sprinkle tops of truffles with crushed candy cane pieces. Allow coating to dry several hours or overnight. Makes about 6 dozen truffles.
notes if you want to make white chocolate covered truffles .use 2 cup of white chip and steps 4-5 again. if you use a smaller amount of white chips and chocolate chip you might have a hard time dipping the truffle into the chocolate since it won’t be deep enough .