With just enough mint but not too much, the creamy chocolate centers nearly melt in your mouth!
- 1 Cup mint chocolate cookie butter (see notes, below)
- 1 1/2 C milk chocolate chips, divided
1. Line a large baking dish with cling film or parchment paper. Pour prepared cookie butter into dish, spreading out as thin as possible. Refrigerate at least one hour.
2. Line another dish with cling film. Using a spoon or scoop and rolling quickly in your hands, form the chilled cookie butter into balls about one inch in diameter, placing each ball onto the cling film where they will not touch. Refrigerate at least one hour.
3. Fill the bottom of a double boiler with a couple inches of water, bring to a simmer. In the top section, melt 1 Cup of chocolate chips until the chocolate is 105°F. Remove top section from heat and stir in remaining 1/2 Cup of chocolate, a bit at a time, letting it melt before adding more. Allow chocolate to cool to 82°F. Return to the double boiler until it warms to 86°F. Remove from heat.
4. One at a time, drop chilled balls of cookie butter into melted chocolate, using a spatula or fork to completely cover each ball and to gently remove from chocolate. Place each ball on parchment paper to set. If temperature of chocolate drops below 82°F while coating the balls, return it to the double boiler briefly to heat to about 87°F. Allow truffles to rest while they set.
Robyn's notes: prepare cookie butter as instructed in that recipe, but using mint Oreos instead of plain. The cookie butter is really sticky, when it's chilling you want as much of it exposed to the air as possible, or you won't be able to form it into balls. If you don't want to temper the chocolate you can just melt it, but you won't get the same snap, and since the inside of the truffles will be soft, that firm coating helps.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently.
Post a Comment