Hello friends, did you enjoy some Kerrygold French Toast for breakfast this weekend? Our family had a busy weekend. One half of the family went South for an out-of-town hockey tournament and the other half went North to move our daughter’s stuff out of her sorority house. Although we were busy doing other things we still managed to put some finishing touches on our Christmas mantel and make some yummy treats!
Along with holiday decorations, our family loves to bake and entertain during the holiday season. Rhonda likes to try out new baking recipes and Craig likes to be the official taste-tester. This week’s treat is an old recipe that Rhonda got from her friend, Kim, years ago when baking holiday treats — Menta Truffles. These truffles are so easy and taste sooo good, that they have stayed a family holiday staple for years — with a few tweaks here and there, of course. Rhonda always makes these and places a few into our holiday goody bags that she shares with friends and family.
When you see how easy these are, you will shout, “Get out!” There are only 4 easy ingredients that you need.
First melt the chocolate chips. We usually melt them in the microwave in 45-30 second bursts. Don’t overcook or you will have to start from the beginning.
When the chocolate chips have melted to a nice consistency, add a tub of chocolate frosting. With both the chocolate chips and the frosting, choose whichever you like best. Our family prefers milk chocolate, so that is what we usually use. However, we have made it with semi-sweet before and it also tastes nice.
After mixing the frosting into the melted chips, add 1/4 cup of liqueur to the mix and incorporate fully. We used Branca Menta so our truffles will have a nice minty taste. You can also use Kerrygold Irish Cream for a double chocolate taste or try Caffe Borghetti which gives the truffles a coffee flavor. Yummy!
Now, chill the dough for 1-2 hours. This is a very important step. If you don’t chill the dough, it is nearly impossible to do the next step.
After chilling for 1-2 hours, scoop out about 1 spoonful of dough and roll into balls. (No snickering!)
Melt the almond bark using the same method that you used for the chips. We melt half of the almond bark at a time. It is easier to work with when it’s freshly melted. Place about 2 balls into the melted bark and coat evenly. Scoop out with a fork and let excess bark drip into the bowl. Place on parchment or wax paper and let harden. You can add extra sprinkles or crushed peppermints to the top for garnish. An alternative to dipping in almond bark, is to roll the truffles in cocoa, crushed nuts, or coconut.
- 1 can chocolate frosting
- 1 package chocolate chips
- 1/4 Branca Menta Liqueur
- 1 package of almond bark
Melt chips. Add frosting and liqueur. Chill for 1-2 hours. Roll into balls. Roll in cocoa, nuts, or coconut or cover in melted almond bark.
Can you believe how easy this recipe is? It is a huge hit in holiday baskets or served on holiday dessert trays. Let us know if you try it out!