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1
In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
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2
Remove from heat.
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3
Add creme de menthe baking chips and chocolate chips.
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4
Stir until melted and smooth.
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5
Pour into a wax paper lined 9x13 baking dish.
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6
Cover and refrigerate 1 hour or til firm.
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7
Line cookie sheets with waxed paper.
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8
Turn out onto wax paper lined cutting board.
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9
Cut into squares.
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10
Put squares 2 inches apart on cookie sheets.
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11
Refrigerate 30 minutes.
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12
In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
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13
Remove from heat.
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14
Cool 10 minutes.
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15
In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
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16
Seal bag and mix until color is evenly mixed.
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17
Set aside.
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18
Using a fork, dip 1 truffle at a time into white candy coating to coat.
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19
Return to waxed paper lined cookie sheets.
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20
Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
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21
Squeeze bag to drizzle each dipped truffle with green mixture.
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22
Let truffles stand 10 minutes.
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23
Store in the refrigerator.
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24
You can put each truffle in an individual mini foil muffin cup if you want.
