Recipe: Mint Truffles

Recipes using Ghirardelli Bittersweet Chocolate Chips

Ingredients in Mint Truffles

• 6 to 8 oz Ghirardelli chocolate
• 12 oz package Ghirardelli bittersweet chocolate chips
• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract

To make Mint Truffles

1. Melt chocolate (not chips) in top of double boiler over hot, not boiling water.
2. Spread evenly in a foil lined 8" square pan. Refrigerate until set.
3. Melt chocolate chips as above. Cool. Blend butter and sugar in blender or food processor.
4. Add eggs and blend well. Add melted chocolate chips and both extracts.
5. Spread second mixture over first mixture and refrigerate until just firm, about 1 hour.
6. Using foil lift truffle from pan. Remove foil and cut candy into pieces.

Serve Mint Truffles immediately or return to refrigerator covered with plastic wrap. Mint Truffles will keep 2 or 3 weeks. When cutting the truffle do soon a bread board with a sharp knife. You must cut clear through the bottom layer. So you must exert a little pressure so that you get a clean cut.