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    Peppermint and Dark Chocolate Truffles

      Servings:   24 Truffles


      1 34 cup(s) 60% Cacao Bittersweet Chocolate Chips

      13 cup(s) heavy whipping cream

      6 tablespoon(s) unsalted butter, cut into small pieces

      13 cup(s) Unsweetened Cocoa

      1-3.5oz Peppermint Bark Baking Bar, chopped


    1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth.
    2. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
    3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in either the chopped Peppermint Bark Baking Bar or the Unsweetened Cocoa.
    4. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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