Creme de Menthe Truffles
These Creme de Menthe Truffles are a rich, minty chocolate treat that's easy to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Whisk or spatula
- Cookie sheet
- Parchment Paper
- Double boiler or microwave-safe bowl
- Cookie scoop or melon baller
Ingredients
- 1/2 cup salted butter melted
- 1 cup toasted pecans finely chopped
- 1/4 cup creme de menthe clear or green
- 4 cups powdered sugar
- 2 cups semi-sweet chocolate chips
- 2 teaspoons shortening
Instructions
- Start by gathering all your ingredients and tools. Ensure your pecans are finely chopped and toasted for the best flavor.
- In a large mixing bowl, combine the melted salted butter, finely chopped toasted pecans, and creme de menthe. Stir until well combined.
- Gradually add the powdered sugar to the butter mixture. Mix thoroughly until a dough-like consistency forms. You may need to use your hands to knead the mixture gently.
- Cover the bowl with plastic wrap and refrigerate the truffle mixture for about 30 minutes. This will make it easier to handle when shaping the truffles.
- Once the mixture has chilled, use a cookie scoop or melon baller to portion out small balls. Roll them between your palms to create smooth spheres, then place them on a parchment-lined cookie sheet.
- In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips and shortening together until smooth. Stir until fully melted and well combined.
- Using a fork, dip each truffle into the melted chocolate, ensuring they are fully coated. Tap off any excess chocolate before placing them back on the cookie sheet.
- Allow the truffles to cool at room temperature or refrigerate them for quicker setting. Once the chocolate has hardened, your Creme de Menthe Truffles are ready to be enjoyed!
Notes
- For a festive touch, add crushed peppermint candy on top during the winter holidays.
- You can prepare the truffle mixture a day in advance and store it refrigerated before shaping and coating.
- Store finished truffles in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.