Simple Savory & Satisfying: Three Chocolate Truffles: Mint, Rum, and Orange

Okay, so chocolate truffles have made an appearance on this blog before. I made mint chocolate truffles a couple of Christmases ago. And this is pretty much the same recipe except I changed a few flavors. But I am in love with chocolate truffles. I have made them many times and will make them many times again. The mint ones are for Eric because those are his favorite. Of course, mint everything is Eric's favorite. I few weeks ago I made him peppermint ice cream and he ate it all before I could snap a picture and post it here.

Usually orange chocolate is my favorite. Ironically, my mom used to give me one of those chocolate oranges in my stocking every year, and I hated them. I could never understand why she kept me one (probaby because I ate it anyway because it was, hey it's chocolate). Now I'm totally in love with the orange-chocolate combination. But these rum ones stole first place in my heart. Dark rum and chocolate, a match made in heaven.

Mint Chocolate Truffles
Ingredients:
12 ounce bag of semi-sweet chocolate chips
1 cup whipping cream
2 teaspoons mint extract
colored sugar, powdered sugar, cocoa powder, nuts, etc. for rolling

Directions:
In a saucepan, bring the whipping cream to a boil. Put chocolate chips in a large mixing bowl. Pour the cream over the chocolate and let sit for 3 minutes. Add mint extract and whisk the mixture until it's smooth. Refrigerate, uncovered, until the chocolate thickens, about 2 hours.

Line a cookie sheet with wax paper and spoon teaspoon-sized mounts of chocolate onto the wax paper. Don't worry about shaping into balls yet--the chocolate still needs to harden more before its workable. Refrigerate again for about 45 minutes.

Roll chocolate mounts into balls then roll the balls in sugar (or cocoa powder or nuts, your choice) and place them back onto the cookie sheet. To keep the chocolate from melting, only work with 2 or 3 mounts at a time while the rest remain in the refrigerator. Refrigerator the truffles for another hour then store in an air-tight container in the fridge. Yields between 50 and 60 truffles.

Rum Chocolate Truffles
Ingredients:
12 ounce bag of semi-sweet chocolate chips
1 cup whipping cream
1 tablespoon dark rum
colored sugar, powdered sugar, cocoa powder, nuts, etc. for rolling

Directions:
In a saucepan, bring the whipping cream to a boil. Put chocolate chips in a large mixing bowl. Pour the cream over the chocolate and let sit for 3 minutes. Add mint extract and whisk the mixture until it's smooth. Refrigerate, uncovered, until the chocolate thickens, about 2 hours.

Line a cookie sheet with wax paper and spoon teaspoon-sized mounts of chocolate onto the wax paper. Don't worry about shaping into balls yet--the chocolate still needs to harden more before its workable. Refrigerate again for about 45 minutes.

Roll chocolate mounts into balls then roll the balls in sugar (or cocoa powder or nuts, your choice) and place them back onto the cookie sheet. To keep the chocolate from melting, only work with 2 or 3 mounts at a time while the rest remain in the refrigerator. Refrigerator the truffles for another hour then store in an air-tight container in the fridge. Yields between 50 and 60 truffles.

Orange Chocolate Truffles
12 ounce bag of semi-sweet chocolate chips
1 cup whipping cream
2 teaspoons orange extract
colored sugar, powdered sugar, cocoa powder, nuts, etc. for rolling

Directions:
In a saucepan, bring the whipping cream to a boil. Put chocolate chips in a large mixing bowl. Pour the cream over the chocolate and let sit for 3 minutes. Add mint extract and whisk the mixture until it's smooth. Refrigerate, uncovered, until the chocolate thickens, about 2 hours.

Line a cookie sheet with wax paper and spoon teaspoon-sized mounts of chocolate onto the wax paper. Don't worry about shaping into balls yet--the chocolate still needs to harden more before its workable. Refrigerate again for about 45 minutes.

Roll chocolate mounts into balls then roll the balls in sugar (or cocoa powder or nuts, your choice) and place them back onto the cookie sheet. To keep the chocolate from melting, only work with 2 or 3 mounts at a time while the rest remain in the refrigerator. Refrigerator the truffles for another hour then store in an air-tight container in the fridge. Yields between 50 and 60 truffles.