Mint Truffles

1. 1

   Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally.

2. 2

   Pour into pie pan.

3. 3

   Refrigerate until mixture is fudgy, but soft, about 2 hours.

4. 4

   Shape about 1 tablespoon of the mixture into 1 1/4 inch ball.

5. 5

   To shape, roll mixture in your palms.

6. 6

   Place ball on waxed paper.

7. 7

   Place sprinkles in shallow bowl.

8. 8

   Roll balls in sprinkles, place in petit four or candy cases.

9. 9

   ( if coating mixture won't stick because truffle has set, roll between your palms until outside is soft.)

10. 10

    Truffles can be refrigerated 2 to 3 days or frozen several weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.