Crème De Menthe Truffles

STEP 1

Combine whipping cream and butter in 2-quart saucepan. Cook over medium-low heat 4-5 minutes or until butter is melted. Add crème de menthe baking chips. Continue cooking, stirring constantly, 2-3 minutes or until chips are melted and mixture is smooth. Cover; refrigerate at least 2 hours or freeze 1 hour until firm.

STEP 2

Dust hands with powdered sugar or cocoa. Working quickly, shape mixture into 1-inch balls. (Truffle mixture will be soft; repeat dusting hands to make shaping easier, if necessary.) Place balls onto waxed paper-lined baking sheet; refrigerate at least 2 hours.

STEP 3

Melt candy coating in deep 1-quart saucepan over low heat; stir 8-10 minutes or until smooth. Stir in food color until well mixed. Remove from heat; cool 10 minutes.

STEP 4

Remove truffles from refrigerator. Place 1 truffle in candy coating mixture. Use small spoon to coat truffle; immediately remove and place onto waxed paper. Repeat with remaining truffles. (Work quickly so truffles do not melt.) Refrigerate 10 minutes or until coating is set.

STEP 5

Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles into paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.