Crème de Menthe Truffles

Ingredients

• 0.5 cup whipping cream 
• 10 oz creme de menthe baking chips 
• 6 oz semi chocolate chips 
• 10 oz candy coating disks (almond bark)
• 2 drops drop natural food coloring green
• 1 cups m&m candies mini (1 1/2 inch)

Equipment

• baking sheet
• sauce pan
• aluminum foil
• ziploc bags
• microwave

Directions

1. In 2-quart saucepan, heat whipping cream over low heat 2 to 3 minutes or until cream is warm.
2. Remove from heat.
3. Add baking chips and chocolate chips; stir until melted and smooth. Cover; refrigerate 1 hour or until firm.
4. Line cookie sheets with waxed paper. Shape mixture into 1-inch balls, dusting hands with powdered sugar or cocoa, if necessary; place 2 inches apart on cookie sheets. Refrigerate 30 minutes.
5. Meanwhile, in deep 1-quart saucepan, melt candy coating over low heat, stirring frequently, until smooth.
6. Remove for heat; cool 10 minutes. In small resealable freezer plastic bag, place 1/4 cup melted coating and the green food color; seal bag. Squeeze bag to mix until uniform color; set aside.
7. Using fork, dip 1 truffle at a time into white candy coating to coat. Return to waxed paper-lined cookie sheets.
8. Cut off tiny corner of bag containing green coating. Squeeze bag to drizzle coating over each truffle (if necessary, reheat green coating in microwave on High a few seconds to make coating drizzle).
9. Let truffles stand until coating is set, about 10 minutes, before placing in foil candy cups. Store in refrigerator.