| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies, Desserts |
24 |
Servings |
INGREDIENTS
| 10 |
oz |
Mint chocolate chips |
| 1/3 |
c |
Whipping cream |
| 1/4 |
c |
Butter |
| 3 1/2 |
oz |
Choco sprinkles |
INSTRUCTIONS
Melt chocolate chips with cream and butter in heavy saucepan over low
heat, stirring occasionally. Pour into pie pan. Refrigerate about 2
hours or until mixture is fudgy, but soft.
Shape about 1 tablespoonful of mixture into 1 1/4-inch ball. Repeat
with remaining mixture. Roll balls in your palms to form uniform
round shapes; place on waxed paper. Place sprinkles in shallow bowl.
Roll balls in sprinkles; place in petit four or candy cases. (If
coating mixture won't stick because truffle has set, roll between
your palms until outside is soft.) Store in airtight container up to
3 days in refrigerator or several weeks in freezer.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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