Chocolate Mint Truffles
Makes 5 dozen
To really gild the lily, try mounding these truffle centers on top of small, thin chocolate wafers. Dip the whole thing in chocolate fondue for a truffle with a crunchy surprise.
In a medium saucepan, bring cream and sugar to a boil, stirring constantly. Whisk in corn syrup. Remove cream from heat. Finely chop chocolate and add to hot cream a small amount at a time, stirring until completely melted.
Cool chocolate mixture completely. In a large bowl, cream softened butter with peppermint extract and vanilla. Slowly whisk cooled chocolate into butter mixture until smooth and creamy.
Using a spoon or a pastry bag, place dollops of chocolate-mint mixture onto a parchment or waxed paper-lined baking sheet. Refrigerate until hardened, at least 2 hours.
Using fondue forks or wooden skewers, dip truffle centers into dark or white chocolate fondue. Crush peppermint candies. Roll dipped truffles into candy and place on a baking sheet. Keep cool until ready to package or serve.
Mint truffles also can be made with 3 tablespoons of Crème de Menthe mixed into the butter. This version skips the alcohol, making the candies suitable for holiday parties where children will undoubtedly be drawn to the truffle dish.