Though Celebration Generation only uses more traditional choices for our consumer truffles, we have developed a series of recipes using chocolate chips. Chocolate chips are a highly unusual medium for truffle making, but they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $4.00/30 truffles.
Andes Mint Truffles
10oz package Andes mint chips
1/2 cup Heavy Whipping Cream
2 tbsp butter
Stuff to roll them in*
Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the cream has disappeared into it – it should be smooth.
Cover with plastic wrap, preferrably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt. Then, roll them and eat them!
* Stuff to roll them in: There are many ways to finish off truffles. For variety, you can have several different finishes available, all in their own bowls. Some options include: cocoa, confectioners/icing sugar, coconut (toasted or not), cinnamon sugar, finely chopped nuts, finely chopped chocolate covered espresso beans, etc! For these truffles, I prefer to use cocoa or icing sugar – keep it simple, let the mint shine!
Another option is to have a bowl of melted chocolate chips ready for dipping. Melt a second bag of chips in a double boiler, or just slowly in the microwave, stirring frequently and making sure it doesn’t burn. Using a toothpick, fork, or fondue spear, gently dip each rolled truffle center into the melted chocolate. Allow excess chocolate to drip off, then place on a sheet of waxed paper to cool and harden.