Andes Mint Truffles...

These baking chips were .87 at Target this week. I am definitely going to have to try this recipe. 

Andes Mint Truffles:

(Return to Andes Creme de Menthe Recipes)

Ingredients:

3 tablespoons sweet butter cut into pieces and softened
1 tablespoon milk
2 egg yolks at room temperature
1 cup cocoa powder
1 cup Andes® Crème de Menthe Baking Chips
1 tablespoon Brandy or Rum (optional)

Directions:

Place Andes chips in heavy gauge saucepan. Cover pan and place in a frypan containing about 1 inch of hot, not boiling water set over low heat. Water around saucepan should come up to the ingredients inside the saucepan.

Set timer for 10-15 minutes depending on the amount of ingredients in the saucepan. Allow Andes to melt undisturbed making sure the water bath does not bubble or boil.

When timer goes off, remove cover and stir with wire whisk until smooth. Cool 5 minutes.

Beat egg yolk lightly, add a spoonful of candy mixture to the yolks and stir. Add the yolks to the candy in the pan and whisk. Mixture may become grainy; don't be alarmed. Add milk and brandy and whisk until smooth.

With whisk or hand-held electric mixer, beat in the butter piece by piece until smooth. Cover with plastic wrap pressed gently against the truffles mixture and refrigerate at least 4 hours or overnight.

To form truffles, scoop out by teaspoons, shape into irregular balls, roll in cocoa powder and shake off excess cocoa.

Place on plate or jellyroll pan, cover with plastic wrap and store in refrigerator. Remove from refrigerator 30 minutes before serving. If desired, place each truffle in paper candy cup.

Yield:

24 Truffles