Mint Truffle Cups

You can't get much more perfect than these velvety morsels, with intense chocolate and mint flavors cradled in a chocolate mini-crust.

–

Save & Share

Servings 24

false

( 6 ) Ratings

6 Ratings

5 Stars 14%

4 Stars 29%

3 Stars 29%

2 Stars 14%

1 Stars

Member Reviews ( 2 )

b6bee8f6-280c-4b0e-9424-d9cc199b21a7

ingredients 9
Prep Time 35 min
Total Time 2 hr 40 min

Ingredients

Crust

1/2: cup powdered sugar

1/2: cup butter, softened

1: egg

1: cup all-purpose flour

1/4: cup unsweetened cocoa

Filling

2/3: cup semisweet chocolate chips

1/2: cup whipping cream

1/4: teaspoon peppermint extract

Topping

12: thin chocolate and green mints, unwrapped, coarsely chopped

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 In medium bowl, combine powdered sugar and butter; beat until light and fluffy. Add egg; blend well. Add flour and cocoa; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
2 Heat oven to 325°F. Divide dough into 24 equal pieces. Place 1 piece in each of 24 ungreased miniature muffin cups; press in bottom and up sides of each cup, level with tops of cups.
3 Bake at 325°F. for 13 to 16 minutes or until set. Cool in pans on wire racks for 20 minutes. Remove from pans.
4 Meanwhile, in medium saucepan, combine all filling ingredients. Heat over low heat until chocolate is melted and smooth, stirring constantly. Remove from heat. Cool 20 minutes or until filling thickens slightly.
5 Spoon about 2 teaspoons filling into each baked chocolate cup. Refrigerate at least 30 minutes or until filling is set. Sprinkle chopped mints on top of each cookie; press in lightly. Store in refrigerator. Remove from refrigerator about 30 minutes before serving.

EXPERT TIPS

toggle

Expert Tips

The rich chocolate filling in these cookies is a "ganache," made by heating and stirring together semisweet chocolate and whipping cream until the chocolate has melted.

Use peppermint extract, rather than mint extract, for this recipe. Mint extract will not blend well with the rest of the ingredients.

Present these creamy chocolate-mint cookies in decorative 1 3/4-inch holiday-themed paper or foil cups. Look for these cups at cookware, candy-making supply and grocery stores during the holidays.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 120
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 5g, 5% ),
Cholesterol: 25mg; 25%;
Sodium: 35mg; 35%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 6g 6% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

pdgmag

report Posted Apr. 17, 2010 3:33 PM

sounds good and easy to make

nmy33

report Posted Jan. 26, 2010 4:25 PM

This was a good recipe, if you were making them for a big group it would be perfect but for just a few people you would be better saving the time it took to make them and just buy some Andes mints because that was all you tasted. It was like a Andes mint only with a different texture.