Description
Indulge in these rich and delicious chocolate mint truffles, made with bittersweet chocolate and a hint of peppermint.
Ingredients
Scale
- 12 ounces bittersweet or semisweet chocolate (melted)
- 4 tablespoons unsalted butter
- 6 tablespoons crème de menthe (mint liqueur or syrup)
- ¼ teaspoon peppermint extract
- 1 cup almond meal (ground almonds)
- ½ cup plus 2 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- 3 eggs (at room temperature)
- ½ cup sugar
- ½ cup sugar
- ¾ cup powdered sugar (sifted)
Instructions
- Melt 12 ounces bittersweet or semisweet chocolate with 4 tablespoons unsalted butter.
- Pour 6 tablespoons crème de menthe in a small bowl and add ¼ teaspoon peppermint extract. Reserve.
- Stir 1 cup almond meal, ½ cup plus 2 tablespoons all-purpose flour and ¾ teaspoon baking powder in a medium bowl.
- Beat 3 eggs and ½ cup sugar in a large bowl with an electric mixer until the mixture is thick, mousse-like, pale, and forms ribbons when the beater is lifted, from 3-5 minutes.
- Mix the peppermint mix into the chocolate mixture and stir to combine.
- Whisk the chocolate into the egg mixture until combined.
- Whisk in the flour mixture and combine well. The batter will be somewhat runny.
- Cover the bowl with plastic wrap and chill until firm enough to make truffles, at least 4 hours.
- Preheat the oven to 350ºF (180ºC).
- Scoop portions of dough, roll them into balls with your hands and place them on a greased baking sheet. Chill until firm, about 15 minutes.
- To coat the cookies, place ½ cup sugar in a small bowl and ¾ cup powdered sugar in another bowl.
- Remove cookies from the refrigerator and roll one at a time in the bowl of granulated sugar to lightly coat. Repeat with the remaining cookie balls, coating them heavily with powdered sugar.
- Place on parchment paper or Silpat-lined cookie sheets.
- Bake for about 15 minutes until they crackle, the top is dry but the center is still slightly soft.
- Allow them to cool completely on wire racks.
- Store leftovers in tin or cookie jars, being careful how you stack them so you don’t lose the powdered sugar coating.
Notes
- To melt the chocolate, use a double boiler or microwave in 30-second intervals, stirring in between.
- For a more intense mint flavor, you can increase the amount of peppermint extract.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg