Peppermint Truffles

This is like a Peppermint Patty in a Truffle.  Peppermint Patties are my favorite. My most recent favorite.  And a truffle is so simple — mix, roll, dip!

First, beat an egg white until soft peaks form. (You can also use a powdered egg white substitute with the specified amount of water. Since we aren’t cooking this, if you’re not sure about your eggs, use the powdered egg whites).

Add in 1/2 teaspoon peppermint OIL (notice the caps — you really the need the oil rather than the extract).  Try craft stores that have a candy aisle . . .  Also add in 4 tablespoons of butter.

Next — add between 3 and 4 cups of powdered sugar, until a moldable dough forms.  I added 3 1/2 cups, but I’m in Colorado and it’s dry . . . you may need more or less. While you’re at it, and if you’re not as lazy as me, you might want to switch out the whipping attachment for a dough attachment . . .

If your dough is too soft you can refrigerate it for a little while, otherwise start rolling!

Or cut out shapes . . .

Melt chocolate (I like dark chocolate for these truffles) in the ratio 1 cup chocolate to 1 tablespoon vegetable shortening.  This recipe makes about 3 dozen truffles if you roll them into 3/4 inch balls.  For 3 dozen truffles you will probably need about 1 1/2 cups chocolate with 1 1/2 tablespoons vegetable shortening.

Melt chocolate for 60 seconds in the microwave, then stir, then another 30 seconds.  If everything is not looking dipable, then try another 30 seconds.  Be gentle with your chocolate, though.

Decorate with crushed peppermint candy cane if desired.

With fresh egg white these will last about a week in the fridge (at least).  With powdered egg white they may last up to a month in the fridge. But c’mon!  Is that even a possibility?

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