Brownie Chocolate Mint Truffles – a detailed recipe cooking. 
Time: 35 мин. Complexity: easy Quantity: 18 truffles Recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 50 gr unsweetened chocolate
- 50 whole mint chocolates
- 110 gr. and 1 tbsp. l softened butter
- 1 tbsp. Sahara
- 2 eggs
- 0.75 Art. premium flour
- 0.25 tsp peppermint extract
- 30 gr finely chopped dark chocolate
Recipes with similar ingredients: dark chocolate, chocolate sweets, mint extract, premium flour, eggs
Recipe preparation:
- Preheat the oven to 160 ° C. Generously oil the mold for mini muffins. Melt unsweetened chocolate in the microwave. Remove from the microwave and add 8 sweets, stirring while they do not completely melt. Allow to cool slightly. Using a mixer with mix the dough nozzles with 110 g. butter and sugar. Add and beat eggs one at a time. By setting on the mixer low speed, slowly pour the cooled chocolate mixture, whisk until they mix. Add flour and carefully mix. Clean the walls of the bowl with a rubber spatula, add peppermint extract and mix again.
- Using a tablespoon or special spoon to form cookies, put the dough in the prepared form for mini-muffins. Bake until tender, 11-13 minutes. Flip the shape to get ready cakes, let them cool. Mix 25-30 mint-chocolate sweets, the remaining art. l oil and shredded bitter chocolate. Heat the mixture in the microwave until it melts and does not become uniform. Dip the pieces of brownie in chocolate, pay particular attention to the upper cone-shaped part. Let it freeze A couple of minutes. Grind the remaining mint sweets and sprinkle brownie on top. Refrigerate for 10 minutes if you they must be frozen immediately.
