Peppermint ChocolateTruffles

Have you guys ever made chocolate truffles using Ghiradelli chocolate chips?  The recipe used to be on the back of the chip bag and I made them for Christmas a few years ago.  They are so easy and yummy.  Well, I found the recipe again on their site and decided to alter it slightly and whip some up for Valentine's Day. 'Cause when I think Valentine's Day, I think chocolate!

You'll need:

1 3/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 tablespoons unsalted butter, cut into small pieces

1/3 cup heavy cream
Unsweetened cocoa, finely ground nuts or sprinkles
White candy melts (I used Wilton's Vanilla-Flavored because I had it on hand)
Peppermint extract
Sprinkles (I used Wilton's Jumbo Hearts)

   1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the  
        chocolate chips. Stir until completely melted and smooth.  Remove from the heat and pour into   
        a shallow dish or bowl.

    2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours or in the freezer for about a
        1/2 an hour. If you refridgerate or freeze it too long, though, the mixture will be a little hard so   
        you'll need to let it sit out a bit.
    3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. This is a MESSY
        process.  Place the balls on a cookie sheet lined with parchment paper, stick a toothpick into
        each one and freeze until firm, about a half an hour.

    4. When you're ready to dip the truffles, melt about half the bag of candy melts according to the
        directions on the package.  Stir in 1/4 - 1/2 teaspoon of peppermint oil depending on your            
        taste. Let the candy coating cool completely but not harden.
    5. Holding the toothpick, dip the truffle into the white candy coating, twirling it around to
        completely cover it.  Lightly tap the toothpick on the edge of the bowl, twirling a little as you tap
        to knock off the excess candy coating and get an even coat.  The coating will harden quickly, so
        put your sprinkles on each one as you go and gently pull out the toothpick.  You can use
       sprinkles to cover the hole from the toothpick.
    6. Keep in a cool place until ready to gift (or eat!)

 

I have to admit that there was much tasting going on while I made these.  In fact, I kinda feel sick.  These are very rich.

If the candy coating is too much trouble or too sweet for you, roll them instead in unsweetened cocoa according to the Ghiradelli recipe.

Enjoy!