Minty Truffles For Santa

If I had my way, every treat I make would be laced with some type of liquor to make the inevitable drama that comes with families and holidays tolerable.  Unfortunately others frown on only having treats out that aren’t kid friendly so I have to make some rated G. 😦

These satisfy the request for no booze (BOO) yet still have a grown up feel.  No one says I can’t leave a little nip of something to warm Santa up beside the plate 😉

Peppermint Crunch Truffles

• 8 oz Evaporated Milk
• 1 – 11 oz bag Dark Chocolate Chips (60% Cacao)
• 1 10 oz bag Andes Peppermint Crunch Baking Pieces

In a heavy saucepan over medium heat, bring the evaporated milk just to a boil then remove from heat.

Separate out 1 cup of the peppermint crunch, chop finely and set aside.

In a large microwave safe glass measuring cup, cook the chocolate chips and peppermint pieces on high for 1 minute.  Remove and stir then slowly stir in the hot evaporated milk until well combined.

Cool in refrigerator for 1 hour.  Remove and allow to stand at room temperature about 5 minutes.

Using a melon baller or small spoon scoop mounds of the mixture, roll between hands to form a ball and roll to coat truffles in either:

• The reserved chopped peppermint pieces
• A 1 to 1 mixture of confectioner’s (powdered) sugar & unsweetened cocoa powder or
• Sweetened coconut flakes

Store in refrigerator in tightly sealed container between layers of waxed paper until ready to serve.  Makes about 45 truffles.

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