I love truffles because they are so easy to make, great for any time of the year, and so dang delicious. My friend was over the other night and we decided to make some peppermint truffles. I couldn't be any happier with how they turned out. They were so smooth and creamy with just the right amount of peppermint flavor. I sent some of the truffles to work with my mom, and the lady she shared them with said they were the most delicious treat she has ever had! I can't wait to try out some new truffle recipes. Keep your eyes open I have a few ideas up my sleeve!
Chocolate Peppermint Truffles
1 package Oreo cookies
1-8 oz package cream cheese softened
1/4 tsp peppermint extract
1/4 cup finely crushed candy canes
Chocolate almond bark
In a food processor pulse Oreo cookies until its a fine powder. If you don't have a food processor put your cookies in a gallon zip lock bag and smash the cookies into a fine powder with a rolling pin. Pour your cookie powder into a large bowl and place softened cream cheese into the bowl. Add 1/4 tsp peppermint extract and 1/4 cup finely crushed candy canes. Mix up the cookies and cream cheese mixture. I found the best way to do this is get your hands dirty and mix it with your hands.
Line a cookie sheet with parchment paper. Scoop out mixture with a small cookie scoop or a 1" melon baller and roll into a ball. Once all of the mixture is rolled up place in the freezer for 30-60 minutes until thoroughly chilled. You want them to be nice and hard so that when you dip them in the warm chocolate they don't fall apart.
In a chocolate warmer, double boiler, or in the microwave melt your chocolate almond bark.Add 1/4 tsp shortening to make your chocolate smooth. Dip your chilled, rolled truffles into the chocolate and place back onto the parchment paper. If you choose to you can sprinkle finely crushed peppermints on top, but be sure to do this when the chocolate is still wet so that it will stick. If you want to get really fancy drizzle some white chocolate on top by melting your white chocolate and placing in a zip lock bag, cut off the very tip, and drizzle back and forth on top of the truffle. Allow to the chocolate to cool and harden before serving.