Peppermint Cream Cheese Filled Truffles, a soft, slight buttery cream cheese filling, small crunchy chocolate chips and a snappy chocolate exterior. Perfect as an after dinner sweet, or to afternoon teas.
1dropgreen food color
400grquality dark chocolate
To make the filling, just add in butter, cream cheese, powdered sugar, green food color and peppermint extract to a bowl and mix using a handheld mixer. Fold in chocolate chips.
Prepare a tray with parchment paper. Add a tablespoon of the filling on the tray, and continue with the rest of the filling. Place the tray in the freezer for at least 1 hour.
Melt and temper the chocolate*. Go to your freezer and pick up a few of the fillings, I picked up 7 each time. This is to avoid the filling to melt too much while coating in warm chocolate. Place them on a plate in the fridge while you do one at the time. Take one and form it super quickly in your hands as a ball. Place it on a fork or if you have other fancy equipment for this, use that. Coat using a second fork, let the excess fall back into the bowl.
Let the chocolate covered fillings rest on a new tray with parchment paper. Continue with the rest. Once cool, place in an airtight cookie box and keep in the fridge. You can also keep them in the freezer if you want a little harder filling. Can be eaten straight out of the freezer/fridge.
* For a more detailed explanation, read the blog post above the recipe card. Here's the short version: Melt 2/3 of the chocolate up to 48C/115F, add in the remaining 1/3 and cool down to 28C/84F. Reheat up to 29C/89F. This is the temperature where you begin coating the fillings. Keep the chocolate at this temperature, reheating up to 5 seconds when needed, and never above 33C/91F.Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!Author: Stine Mari from Ginger with SpiceAdapted from: Food Fanatic
Find the recipe here: https://www.gingerwithspice.com/peppermint-cream-cheese-filled-truffles/