Mint Chocolate Truffle Cookie Cups Recipes

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Beat in eggs, 1 at a time. Add combined flour and baking powder; mix well. (Dough will be very soft.) Refrigerate 2 hours.
• Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

CHOCOLATE-MINT COOKIE CUPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Shape into 1-in. balls; place in paper-lined miniature muffin cups. Bake until set, 8-10 minutes. Remove to wire racks. Cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Refrigerate until ganache reaches a piping consistency, about 20 minutes. Pipe over cookies. , In a microwave-safe bowl, melt white baking chips at 50% power 1 minute; stir until smooth. If desired, tint with green food coloring. Pipe over tops.

MINT CHOCOLATE TRUFFLES

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

CHOCOLATE MINT TRUFFLE COOKIES

Steps:

• In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
• Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
• In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
• Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
• Preheat oven to 350 F.
• Prepare baking sheet with parchment paper or spray with cooking spray.
• Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
• Bake for about 8 minutes.
• Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.

EASY MINT CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
• Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
• Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
• Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
• Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
• Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
• Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

CHOCOLATE MINT COOKIES

Steps:

• In a small heavy saucepan, combine the butter, brown sugar and water; cook over low heat until butter is melted. Remove from the heat; stir in chips until melted. , Transfer to a large bowl; cool for 10 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to the chocolate mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until surface cracks. Remove to wire racks. Immediately place half of a mint candy on each cookie. Let stand until candy begins to melt; spread with a knife.

CHOCOLATE MINT TRUFFLE TART

Steps:

• Preheat oven to 350°. Combine cookie crumbs and 1/4 cup butter; press onto bottom and up sides of an ungreased 10-in. tart pan. Place tart pan on baking sheet; bake until crust is set, 12-15 minutes., In a small heavy saucepan, heat cream and remaining butter over medium heat until bubbles form around sides of pan. Place chocolate chips, sugar and vanilla in a bowl; pour cream mixture over chocolate and stir until chocolate is melted and sugar has dissolved. Slowly pour 1/3 of the warm chocolate mixture into eggs while stirring continuously; return egg mixture to chocolate and stir until smooth., Pour into prepared tart shell. Bake until center is just set (mixture will jiggle), 25-30 minutes. Cool completely on a wire rack. If desired, top with whipped cream, chopped chocolate and chocolate curls. Refrigerate.