Peppermint-Chocolate Truffles Recipe

DIRECTIONS

Sugar-free striped hard peppermint candies can be found at some grocery or drug stores or at specialty candy stores. Unwrap them and place them in a plastic bag then crush with a rolling pin or hammer before using.

1. Place chocolate in a small microwavable bowl; set aside. Place cream and butter in another small microwavable bowl; set aside.
2. Microwave chocolate for 30 seconds on medium; repeat for another 30 seconds. Microwave the bowl of chocolate a third time, along with the bowl of cream and butter, for another 30 seconds. Remove and pour the hot cream and butter mixture over the partially melted chocolate; let sit 1 minute. Stir to completely melt the chocolate and smooth the mixture. Add extract and thoroughly mix. If the chocolate isn't completely melted, return to the microwave for an additional 20 seconds.
3. Place the bowl in the refrigerator, covered with plastic wrap, for about 1 hour or until firm.
4. Working quickly to avoid melting, form 12 equal-size balls of the chocolate mixture with your fingers, immediately roll in a small amount of unsweetened cocoa powder or roll each in the peppermint candies (optional) to coat evenly. Set on a serving plate. Serve right away or refrigerate in an airtight container for up to 5 days. 2 truffles per serving.

 

Find this recipe and more in the New Atkins For a New You Cookbook!