1 (10-ounce) package (2 cups) crème de menthe baking chips*
1 (12-ounce) package vanilla-flavored candy coating
2 drops green food color
Powdered sugar or cocoa
1/4 cup real semi-sweet chocolate chips, melted
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.
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.
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.
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.
Drizzle each truffle with melted chocolate. Refrigerate 10 minutes or until set. Place truffles in paper or foil candy cups. Store refrigerated in container with tight-fitting lid up to 2 weeks.
*Substitute 60 crème de menthe candy thins.
- High quality candy coating disks are available at specialty cake and candy decorating stores and online.
- Do not overheat candy coating or it may scorch.
- Use remaining melted candy coating to dip pretzels or chocolate wafers.
- Spiral candy forks can be used for dipping instead of a small spoon. They are available at cake and candy decorating stores.