Grasshopper Truffles are quick and tasty chocolate-mint truffles made from crushed grasshopper cookies and chocolate frosting. You can play around with these cookies by using mint Oreos instead of grasshopper cookies, trying a different flavor of frosting, or adding a dash of peppermint extract to the truffle mixture to boost the mint flavor.
1. If you have a food processor, place the cookies in the bowl of a large processor and pulse it in 10-second bursts, scraping down the sides occasionally, until the cookies are in coarse crumbs.
2. If you don't have a food processor, place the cookies in a large zip-top plastic bag and seal it tightly. Roll over the cookies with a heavy rolling pin until they are crushed into small crumbs.
3. Place the cookie crumbs and the frosting in a large bowl, and stir them together until they're well-mixed and you have a fairly stiff chocolate "dough."
4. If the dough is too soft and sticky to roll neatly, refrigerate it until it firms up a bit. Otherwise, use a teaspoon or a small cookie scoop to form 1-inch balls of truffles. Roll them between your palms to get them nice and round, then place them on a foil-covered baking sheet.
5. Melt the chocolate candy coating in the microwave until it is fluid and smooth. Using dipping tools or a fork, dip each truffle in the melted coating, then let the excess drip back into the bowl.
6. Place the dipped truffles back on the baking sheet, and while the chocolate is still wet, top each with a pinch of chopped Andes mints, or any other decorations you'd like.
7. Let the candy coating set completely, then serve Grasshopper Truffles at room temperature. These truffles can be stored in an airtight container at room temperature for up to two weeks, or up to a month in the refrigerator.
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