Sorry for the lack of posts lately. Last week, my site was down do to server issues and it took almost 4 days to get fixed. The issue wasn’t even my fault. Hopefully it doesn’t go down again. *Knocks on wood* People were asking me for the directions to a recipe since they just had the list of ingredients. God bless their souls. Pinterest just lists the recipe ingredients and not the directions. My blog was one of the reasons I decided to start posting and sharing recipes to it, so it would be like a permanent backup of all the recipes I’d share with my families, friends, and you guys. I was freaking out and losing my mind about my site being down, that it caused me to drink a couple of nights. 😉
Two things are true about this post.
- I love it when I have all the ingredients on hand to make a recipe.
- Chocolate and mint were meant to be together.
I don’t know if there is much more I can say about this post other than those 2 things? If you’re a chocolate chip mint lover like me, then you will love these truffles. No cream cheese or oreos are involved to make these. Just 5 easy ingredients: powdered sugar, mint extract, butter, chocolate chips, and a couple of drops of green food coloring. They’re creamy, minty, and delicious!
- 4 cups powdered sugar
- 4 Tablespoons salted Challenge butter, (1/2 stick) melted
- 7 oz (1/2 can) sweetened condensed milk
- 1 1/2 teaspoons mint extract
- 2 oz semisweet chocolate, finely chopped
- Few drops green food coloring
- 16 oz chocolate almond bark, for coating
- In a large bowl, mix the powdered sugar, melted butter, sweetened condensed milk, and mint extract with a large wooden spoon (you may have to use your hands towards the end) until smooth. Fold in green food coloring and chopped chocolate until combined.
- Refrigerate uncovered for about 30 minutes, then roll into balls with damp hands and place on cookie sheets lined with wax paper. Refrigerate again for about an hour.
- Melt almond bark according to package directions. Dip the candies in the melted chocolate, shaking excess chocolate off gently. Place back on lined cookie sheets. Using a fork, drizzle any leftover chocolate on candies and refrigerate until firm.
I used white almond bark for the coating and green sugar sprinkles.
If you’re truffles look like they don’t hold their ball shape together after they’ve been in the fridge for 30 minutes, add some more powdered sugar until the batter is thick. See video.
Keep truffles in the fridge.
Recipe adapted from Confessions of a Cookbook Queen