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Ganache:
8 ounces dark sweet chocolate
3/4 cup heavy cream
1 1/2 tablespoons Creme De Menthe
Dipping:
16 ounces dark sweet chocolate
2 tablespoons vegetable oil
Garnish:
Green sprinkles for garnish
When chocolate and cream ganache have cooled to room temperature, stir in Creme de Menthe before refrigerating. Sprinkle dipped truffles with green sprinkles.
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