mint-choc truffles substitution?

[sage]

Hi,

If unable to find the mint chocolate chips that the recipe calls for, should regular chocolate chips + peppermint extract work?

Can anyone think of anything adverse that might happen if I added the extract to taste to the melted chocolate chips?

Thanks,
Shannon

[valchemist]

that substitution should work just fine.

[sage]

Thanks for the reply.

This will be much easier to do (ingredients on hand) than running around to multiple stores to chase down the elusive mint chocolate chips.

Thanks again,
-s.

[KimK]

I have searched the BB looking for the mint chocolate truffle recipe but cannot find it. Is there one out there? Thanks!

[valchemist]

I found this recipe with a search and I assume it is the one sage is talking about...

Mint-Chocolate Truffles

SOURCE: Cooking Light YEAR: 1998 ISSUE: December PAGE: 144

INGREDIENTS FOR 48 SERVINGS:
1/3 cup semisweet mint-chocolate chips
4 ounces 1/3-less-fat cream cheese, softened (about 1/2 cup)
1 (16-ounce) package powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint-chocolate chips

INSTRUCTIONS:
1. Place 1/3 cup chips in a glass bowl. Microwave at high 1 minute or
until almost melted; stir until smooth. Cool.

2. Add cheese to melted chips; beat at medium speed of a mixer until
smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture;
beat until well-blended.

3. Press mixture into a 6-inch square on plastic wrap; cover with
additional plastic wrap. Chill at least 1 hour.

4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll
each square into a ball; place on wax paper. Roll half of balls in
cocoa; roll remaining balls in 1/4 cup powdered sugar.

5. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag;
microwave at high 1 minute or until soft. Knead bag until smooth. Snip
a tiny hole in corner of bag; drizzle chocolate over balls rolled in
cocoa. Serve at room temperature. Yield: 4 dozen (serving size: 1
piece).

Note: Store frozen in a single layer in an airtight container up to 1
month. Thaw at room temperature 1 hour before serving.

NUTRITIONAL INFORMATION:
CALORIES 58 (22% from fat); FAT 1.4g (sat 0.8g, mono 0.4g, poly 0g);
PROTEIN 0.5g; CARB 11.5g; FIBER 0g; CHOL 2mg; IRON 0.1mg; SODIUM 10mg;
CALC 3mg

[sage]

Here it is--

just happened to have my recipes with me as I am stopping by the store on the way home.

Mint-chocolate truffles
Source: CL Best of Holiday Supplement

1/3 c. semisweet mint-chocolate chips
4 oz cream cheese (1/3-less fat), softened (about 1/2 cup)
1 (16 oz) package of powdered sugar
1/4 c. unsweetened cocoa
1/4 c. sifted powdered sugar (for rolling)
2 Tbs semisweet mint-chocolate chips

1. Place 1/3 c chips in a medium glass bowl, microwave on High for 1 minute or until almost melted, stirring until smooth; cool.

2. Add cheese to melted chips; beat at medium speed of mixer until smooth. Add 1 (16 oz) package powdered sugar to cheese mixture; beat until well blended.

3. Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour.

4. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of the balls in cocoa powder; roll remaining balls in 1/4 c sifted powdered sugar.

5. Place 2 Tbs chips in heavy-duty zip lock bag; microwave on High for 1 minute or until soft. Knead bag until smooth. Snip tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temp.

Yield: 4 dozen

Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temp 1 hour before serving.

Calories: 58 (22% from fat); Protein 0.5g; Fat 1.4g; Carb 11.5g; Chol 2mg; Sodium 10mg

There you go.

-s.