- 1 cup (6 ounces) milk chocolate chips
- 3/4 cup whipped topping
- 1/4 teaspoon peppermint extract
- 2 tablespoons baking cocoa
- In a small saucepan, melt chocolate chips over low heat. Place in a mixing bowl and allow to cool to lukewarm, about 7 minutes. Beat in whipped topping and extract. Place in freezer for 15 minutes or until firm enough to form into balls. Shape into 1-in. balls. Roll in cocoa. Store in covered container in the refrigerator. Yield: about 1 dozen.
Reviews forMint Truffles
"What is used for the whipped topping? Cool Whip, or Dream whip?"
"I really liked the texture of these truffles. I would do without the cocoa next time. It was a bit strong for my taste. I will try coating them in dark chocolate"
"I have made this super yummy, lucious recipe many times in the past ten years. It is often requested and never lasts long. Good thing they are so easy!"