Mint Chocolate Chip Truffles

I had grand plans. To experience the anticipation at the top of the hill, hitting the jump and barrel rolling into the snow as my penguin shaped sled flew off in a different direction. I waited for that fresh, fluffy snow. And waited. And stopped wearing my jacket. And noticed some plant life peeking out of the mushy ground. Where the heck was my snow?!

Eventually I resigned myself to the fact that this was going to be the winter without a winter. Then two days ago, out of the blue, I walked outside and was slammed with a faceful of snowflakes. Windburn, ow! I mean, sledding, yes! Better late than never, right? Tomorrow I'll pull out the ol' penguin and everything will be right in the world, I thought. 

The next day, most of the snow was gone, leaving puddles and patches of dead grass behind. Sigh. I guess I'll just have to stay inside and sulk. Truffles are a good sulking food. This recipe is different from anything I've ever had. As one friend put it, "It's a flavor explosion!" Be sure to keep these refrigerated or even in the freezer until they are to be served. They get mushy fast. 

Mint Chocolate Chip Truffles

by Diamonds for Dessert

1/3 cup + 1 tbsp heavy whipping cream
1 1/4 cups white chocolate chips
a pinch of salt
4 tbsp butter, cut into small pieces
2-3 tsp mint extract
green food coloring
3/4 cup mini chocolate chips
1/2 cup cocoa powder

Microwave to melt the white chocolate chips, salt, and butter (about 45 seconds, depending on your microwave). Pour the cream in a small saucepan and place over medium heat until simmering. Remove the cream from heat and add in the white chocolate mixture, whisking until completely combined. Then add the mint extract (to taste) and a few drops of green food coloring (too much will look funny). Cover the mixture with plastic wrap and let cool to room temperature. Once cool, add the mini chocolate chips and mix.

Place in the refrigerator to chill for 3-4 hours. Remove from the fridge and use a spoon to scoop out small portions that can be rolled into 1" balls. A way to prevent getting your hands sticky is to transfer the mixture from the spoon to a small piece of plastic wrap and use the wrap to pinch it into a ball. Then drop the balls into the cocoa powder and roll them around until thoroughly covered. Chill the truffles until solid. Keep refrigerated until ready to eat; serve at room temperature.