Best 7 Crème De Menthe Truffles Recipes

CRèME DE MENTHE TRUFFLES

Steps:

• In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm. Remove from heat. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
• Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
• Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
• Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle). Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.

CRèME DE MENTHE TRUFFLES

Steps:

• Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add crème de menthe baking chips. Continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Melt candy coating in deep 1-quart saucepan over low heat; stir8-10 minutes or until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate 10 minutes or until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.

EASY CHOCOLATE TRUFFLES

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

CREME DE MENTHE CREAM PUFF TREE

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Cut a small slit in the side of each puff to allow steam to escape. Cool puffs., For filling, in a large bowl, beat cream until soft peaks form. Fold in creme de menthe. Pipe about 1 tablespoon into each puff. Refrigerate for up to 2 hours., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until melted. Remove from the heat. Using a whisk, stir in the confectioners' sugar, vanilla and enough water to make desired consistency for dipping. Stir until smooth and no lumps appear. , To assemble tree: Separate puffs according to size and shape, choosing the flattest ones for the bottom layer and the smallest ones for the top. Dip the bottoms of the 21 flattest puffs into glaze. Place on a 10-in. round serving platter, in concentric circles forming a solid circle., For the second layer, dip bottoms of 15 puffs into the glaze, then position on base layer. Continue building tree, using about 11 puffs in third layer, about 6 puffs in fourth layer, about 4 puffs in fifth layer and 1 puff on top., Drizzle remaining glaze over tree, thinning with hot water if necessary., Loosely cover tree with plastic wrap and refrigerate for up to 2 hours. If desired, dust with confectioners' sugar just before serving.

CREME DE MENTHE TRUFFLES

Steps:

• Combine whipping cream and butter in 2 quart saucepan. Cook over medium-low heat until butter is melted [4 to 5 minutes]. Add creme de menthe baking chips. Continue cooking, stirring constantly, until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.
• Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1 inch balls. Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.
• Meanwhile, melt candy coating in deep 1 quart saucepan over low heat; stir until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.
• Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. Refrigerate until coating is set.
• Drizzle each truffle with melted chocolate. Refrigerate until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.

CREME DE MENTHE TRUFFLES

Steps:

• In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
• Remove from heat.
• Add creme de menthe baking chips and chocolate chips.
• Stir until melted and smooth.
• Pour into a wax paper lined 9x13 baking dish.
• Cover and refrigerate 1 hour or til firm.
• Line cookie sheets with waxed paper.
• Turn out onto wax paper lined cutting board.
• Cut into squares.
• Put squares 2 inches apart on cookie sheets.
• Refrigerate 30 minutes.
• In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
• Remove from heat.
• Cool 10 minutes.
• In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
• Seal bag and mix until color is evenly mixed.
• Set aside.
• Using a fork, dip 1 truffle at a time into white candy coating to coat.
• Return to waxed paper lined cookie sheets.
• Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
• Squeeze bag to drizzle each dipped truffle with green mixture.
• Let truffles stand 10 minutes.
• Store in the refrigerator.
• You can put each truffle in an individual mini foil muffin cup if you want.

GRASSHOPPER TRIFLE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or spray with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely, about 30 minutes.
• Meanwhile, pour water into 1-quart saucepan. Sprinkle gelatin over water; let stand 1 minute to soften. Heat over low heat, stirring gently, until gelatin is completely dissolved.
• In medium bowl, beat marshmallow creme, crème de menthe and gelatin mixture with whisk until well combined. Refrigerate 10 to 15 minutes.
• In another medium bowl, beat whipping cream and sugar with electric mixer on medium-high speed until soft peaks form. Reserve 1 cup whipped cream; set aside.
• Gently fold chilled mint mixture into whipped cream.
• Cut cooled cake into 1-inch cubes. In 10-cup glass trifle bowl, line bottom with cake cubes. Add half of the mint mixture; spread evenly. Top with chopped candies. Add another layer of cake cubes and mint mixture. Top with crushed cookies and reserved whipped cream. Cover; refrigerate at least 2 hours but no longer than 24 hours.
• Just before serving, garnish with additional candies and mint. Store covered in refrigerator.