dinsdag 30 december 2008

Spearmint Snowball Truffles

Submitted by: Pam Smith

Satisfy your sweet tooth this holiday season with these easy to make party treats. These truffles go great on a cookie tray or are perfect served as dessert with after-dinner tea.

Prep Time: Prep: 15 minutes
Chilling Time: 6 hours or until mixture is hard
Serving Size: 30 - 36 pieces

8 oz. semi-sweet chocolate (finely chopped)
1/2 cup whipping cream
4 tbsp. unsalted butter
5 tsp. spearmint tea
7 oz. shredded coconut

Melt chocolate in a sauce pan over low heat.
Gradually add whipping cream into the pan with the chocolate.
Stir while the chocolate melts.
Add butter and continue stirring until all ingredients are completely blended.
Remove from heat and stir in spearmint tea.
Refrigerate for 6 hours or until the mixture hardens.
Scoop out mixture to form into balls and roll into shredded coconut to create your Spearmint Snowball Truffles.
Keep covered and stored in the refrigerator until you are ready to serve, give, or eat!

TIP: Mixture can be kept in refrigerator for up to 3 days before forming into balls.

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