Ingredients

The following ingredients have 20 Servings
  • 225 g chopped chocolate ((about 1 1/2 cups))
  • 3 tablespoons heavy cream
  • 1 teaspoon mint extract
  • green food coloring
  • 2 oz cream cheese, room temperature (1/4 pkg)
  • 225 grams chopped dark or semisweet chocolate (about 1 1/2 cups)

Instruction

  • In a medium bowl, combine white chocolate, cream, extract and food coloring if desired. Melt in a microwave in 15-20 second intervals, stirring well each time, just until melted.
  • Meanwhile, beat cream cheese with an electric mixer until smooth.
  • Add melted white chocolate and whisk or beat on low, just until combined (do not overmix!). Cover and place in the fridge to set, at least 6-8 hours or overnight.
  • Scoop out 1" balls using a teaspoon, roll until smooth and place on a plate (I get about 20). Place in the freezer for 1 hour.
  • In a very small pot, bring 1" of water to a boil. Reduce heat to low and place a glass bowl over top, so that it is resting on the pot and not touching the water. Add the dark chocolate and melt, stirring frequently.
  • When melted, dip each truffle and place on a plate or baking sheet to set in the refrigerator. Store in the refrigerator for up to 1 week or the freezer for up to 4 months.