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Chocolate Mint Truffles
1 3/4 cups (11.5-oz. pkg.) milk chocolate morsels
1 cup (6 oz.) semi-sweet chocolate morsels
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, toasted
Line baking sheet with wax paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract.
Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy.)
Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator. Makes 48 truffles
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