Peppermint Crunch Truffles

• 11 oz dark chocolate (65% cacao)
• 8 tablespoon heavy cream
• 1 ½ cups of crushed Peppermint Andes

Instructions:

1. Place chocolate and heavy cream in a heat-proof bowl over (not directly on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Roll truffles in crushed Peppermint Andes. Give covered truffles one last roll between the palms of your hand to gently press the crushed Peppermint Andes into the truffle.

So that's the recipe I found online.  It did not tell you what to do with them after, so I will. 

Just put them in a container and keep them in the fridge, but they are ready to eat immediately if you can't wait...like me!  (:  I went all over town trying to find the Andes Peppermints....they are only available at Target.  You can get them prepacked or already crushed.  I could only find the prepackaged, so I put them in the food processor -which is my favorite thing in the world right now and they were crushed beautifully in seconds.  Also, my kids dont like dark chocolate, so I used milk chocolate chips - amazing!   Then I got these little cupcake liner looking things from Target as well.  They have a santa at the bottom and put the truffles in those - it looks gorgeous!!!! 

You can put them in a tin or little white boxes from Michael's with a pretty red bow around it and it will cost you very, very little!  I LOVE this as a gift idea!  Let me know how you like it!