Hubs and I don’t really do the whole Valentine’s Day thing… I like to think that we show each other love everyday and there’s no pressure to show “extra” love on a silly holiday.
HOWEVER, when V-Day gets close I get a ridiculous urge to make everything “pretty” and pink or red and sparkly with hearts and sprinkles. I can’t help myself.
ANYWAYS, I’m super excited because I just bought my very first food processor! I had to use it right away so… I thought TRUFFLES!!
I based this recipe off of one for Bourbon Balls. Then I f*cked with it (a lot).
I think the next time I make these I’ll probably use some frosting instead of all that corn syrup. Maybe 50/50? These Goldshlager Truffle didn’t stick together very easily. I really had to squeeze the balls into their shape. I think a little frosting might help. Maybe. I’m planning on crushing the cinnamon imperials instead of leaving them whole next time. They’re a little bit too crunchy, I feel like if I didn’t warn people that there was candy inside they might chip a tooth. These don’t taste very much like Goldshlager, I’ll probably use more next time.
Also… IMO the pink Wilton candy melts look peach. Not pretty, pretty pink. I used ¾ of a bag of pink and ¾ of a bag a red candy melts to cover 42 truffles.
*RANDOM THOUGHT* Have you ever had those little cinnamon heart candies that appear in the grocery store around V-Day? No?! Why doesn’t anyone know what I’m talking about!? Wait… maybe it’s because they’re called Cinnamon Imperials. Have you heard of those!?I picked up a few bags of them this year because I really, really, really love them and I’ve been dying to bake something with them since I made THESE cookies from adapted from Mom’s Test Kitchen. That’s how they ended up in these truffles.
On that note… please excuse all the YELLING and the exclamation points? It’s possible pretty “holidays” and caffeine might have me a little worked up this afternoon. 😉
Check out the recipe for Goldshlager Truffles!
Chocolate cake made with Bailey’s, Crème de Menthe, chopped Andes & Thin Mints. Frosted with Chocolate vodka, Andes & Thin Mint buttercream… RECIPE HERE!
Mint & Chocolate is one of my favorite flavor combinations… right behind chocolate & orange, chocolate & peanut butter, and right in front of peanut butter & jelly. I also REALLY love Thin Mints. Like, so much that I bought 6 boxes when I saw the Girl Scouts out in front of the grocery store last month. Ok… I didn’t just see them, I went on to the Girl Scouts website and used the cookie finder. I’m almost embarrassed about this. Almost.
After demolishing a box… I realized that I should make something with at least one of the boxes. Thus, these Triple Mint Chocolate Cupcakes were born.
I’ve made another Mint Chocolate Cupcake before, and I didn’t really change much when I made this version. I used extra Crème de Menthe (instead of Kahlua), added the Thin Mints, and used less chocolate chips. I also filled the liners almost all the way to the top, instead of ¾ full, so I ended up with 28 cupcakes instead of 30. The batter was my favorite chocolate cake. Sadly… I think I chopped up my Thin Mints too much. If I make these cupcakes again I’ll probably use a whole Thin Mint in each cupcake. I’ll just fill the liner ½ way, put a Thin Mint on top, then cover it with more batter.
I used the same buttercream recipe as the original version, and changed out the Crème de Menthe for chocolate vodka. I also added Andes & Thin Mints to the frosting, chopped SUPER FINE. At this point… I would suggest using a food processor if you have one. I don’t, so my frosting was kind of chunky (and definitely NOT pretty)! I’m a little sad because I tried a cupcake last night and barely got any chocolate vodka flavor…
Over all… I really love these. AND I got a whole box of Thin Mints out of my kitchen (one less for me to demolish in a fit of “diet” rage bingeing)!