Easy Mint Chocolate Truffles

Name: Easy Mint Chocolate Truffles Recipe
Prep time: 45 min
Ingredients: 2 4oz dark chocolate bars (chopped); ½ cup heavy whipping cream; ½ tsp peppermint extract; 12 Andes Mints; 10 oz dark chocolate melting wafers (we like Ghirardelli); 10 oz white chocolate melting wafers or chips

Covered with a thin layer of dark or white chocolate, these silky chocolate mint truffles have just the right amout of mint flavor to make them absolutely irresistable.

Jump to Recipe

If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing mint chocolate truffles recipe. These decadent, melt in your mouth dark chocolate truffles are flavored with peppermint extract and covered in white and dark chocolate. For a quicker finish you can also roll them in cocoa powder.

chocolate mint truffles on a plate, one with a bite taken out — mint

These scrumptious little treats are the perfect after dinner dessert, but can also be served at parties or wrapped in a decorative box and given as a gift. Since our Andes mint truffles are both vegetarian and gluten free, they can be enjoyed by most everyone.

Even though these white and dark chocolate mint truffles taste incredible on any day of the year, they can also easily be decorated to match most holidays by adding color to your white chocolate and topping them with colorful sprinkles.

Notable: decadent, easy to make truffles with just the right hint of peppermint flavor, that make great gifts for the holiday season
Main Ingredients: dark chocolate, heavy whipping cream, peppermint extract, Andes mints, dark and white chocolate melting wafers
Cooking Method: no bake
Cooking Time: 45 minutes prep time, 2 ½ hours chilling time
Diets: gluten free, vegetarian
Special Equipment Needed: sheet pan lined with parchment paper, cookie scoop or melon baller, mixing bowls, piping bag

mint chocolate truffles around a glass bowl full of andes mints

Table of Contents

Ingredients

You may have all of these ingredients for this Andes mint truffles recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this easy truffle recipe you might want to read the possible variations before deciding on your ingredients.

Mint Chocolate Truffles Ingredients

2 (4 oz) dark chocolate bars (chopped)
½ cup heavy cream
½ tsp peppermint extract
12 Andes mints
10 oz bag dark chocolate melting wafers (we like Ghiradelli)
10 oz bag white chocolate melting wafers or chips

Variations and Substitutions

Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though good chocolate bars usually guarantee a smoother chocolate ganache, mini chocolate chips can be used here in a pinch.

Heavy Cream: Heavy cream, heavy whipping cream or double cream work well to make ganache. Do not substitute half and half or your ganache won’t set properly.

WHAT TO MAKE NEXT: If you love this homemade truffles recipe, try our Chocolate Peanut Butter Truffles. These chocolate truffles are rich on the outside and filled with a creamy peanut butter ganache inside, making them the perfect bite-sized dessert.

Recommended Tools

Links to our favorite tools are affiliate links. If you purchase something through the link we may get a small commission of the sale.

Melon Baller — A melon baller scoop makes uniform truffles. You don’t need one but it’s a handy tool to use. A small cookie scoop would work great as well.

Instructions

This section shows how to make peppermint chocolate truffles, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

CHOP THE CHOCOLATE: Firstly, chop the dark chocolate bars and place the chocolate pieces in a small heatproof bowl.

HEAT THE CREAM: Simmer the cream in a small saucepan over medium heat, just until it comes to a boil. You can also microwave the heavy cream in a microwavable bowl just until simmering. Then pour the hot cream over the chopped chocolate and cover with a plate to trap the heat.

WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate mixture until it turns into a glossy chocolate ganache. If needed, microwave the mixture for a few seconds at a time and stir until smooth if some of the chocolate has not melted all the way.

ADD PEPPERMINT EXTRACT AND CHILL: Then add peppermint extract, whisk the truffle mixture until smooth, and then place the ganache in the refrigerator or freezer for about 2 hours to firm up.

SHAPE TRUFFLES: Afterwards, scoop tablespoons of the firm chocolate ganache. Then roll the ganache between your hands to form round chocolate balls. Place the formed truffles onto a large baking sheet lined with parchment paper and chill in the fridge for at least 30 minutes longer.

COVER WITH CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Then set a truffle onto a fork (do not stab with the fork). Dip one truffle at a time into the melted chocolate, coating on all sides, then lifting from the chocolate. Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper. Coat half the truffles with dark chocolate and half of them with white chocolate. Allow hard chocolate shell to set.

DECORATE: Transfer the remaining melted chocolate into a small ziploc bag or piping bag. Snip off the corner of the bag and drizzle melted chocolate over the tops of the set truffles. Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

WHAT TO MAKE NEXT: If you love these decadent chocolate mint truffles then you’ll love our Easy Chocolate Truffles. They are extra chocolatey from the homemade ganache and are dipped into your favorite melted chocolate.

Make Ahead

You can refrigerate the truffles ahead and coat them on the day you want to serve them. However, you can also finish the truffles completely and store them in the fridge for up to 3 days before serving.

Recipe Tips

Follow these tips to make the best mint chocolate truffles.

Tip: Choose good quality chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.
Tip: Be careful with the heavy cream. Cooking the heavy cream at too high of a temperature or for too long can cause it to scald.
Tip: A little mint goes a long way. If you’re used to using extracts like vanilla, you may play a little fast and loose with measurements. Mint can be very overpowering if you add too much so make sure you measure.
Tip: Microwave the chocolate candy melts for the outer coat in 20-30 second increments, stirring in between. When there are just a few bit unmelted, stop microwaving and stir until it’s all melted. Do not add water to your chocolate melts because it will cause the chocolate to seize up and not be usable.

More Mint and Chocolate Recipes

Mint and chocolate are such a match made in heaven, and there are loads of mouthwatering desserts with this yummy flavor combination. Not only do we love mint chocolate truffles by themselves, we also love them as molten centers of our Chocolate Mint Muffins. Moreover, Andrea’s Peppermint Bark, Mint Oreo Cookie Ice Cream and Layered Chocolate Peppermint Fudge are also to die for.

More Truffle Recipes

Truffles are every chocolate lovers favorite treat. Have you tried our amazing Chocolate Raspberry Truffles or Chocolate Rum Truffles? You can use them to bake scrumptious molten muffins as well!

How To Store

Refrigerate: Store your homemade chocolate truffles in an airtight container or ziploc bag in the fridge for 2 to 3 days.

Freeze: Try freezing your peppermint truffles in a single layer first (on a plate or cutting board). As soon as they are solid you can transfer them to a freezer safe container or bag. Store in the freezer for up to 3 months. Use parchment or freezer paper if needed between layers to keep them from sticking together.

Defrosting: Allow frozen truffles to thaw overnight in the refrigerator.

Andrea says….

These are super simple to make and include my favorite flavor combination. You really can’t beat chocolate and mint. If you love it too you’ll want to make this easy no-bake chocolate mint pie.

FREQUENTLY ASKED QUESTIONS

Is it ok to use half and half for this chocolate truffle recipe?

Unfortunately half and half cannot be used to make truffles. Heavy cream, heavy whipping cream or double cream work well to make ganache. If you substitute half and half your ganache won’t set properly.

Can my ganache chill in the fridge overnight?

It sure can! You can easily make the ganache the day before you roll, coat and decorate your truffles. Do not store the ganache in the freezer overnight, because you won’t be able to roll frozen solid ganache.

How can I dress up these truffle balls for a special holiday?

For Valentine’s Day or Mother’s Day, add some red or pink food coloring to your white chocolate and sprinkle with red and pink sprinkles.
On St. Patrick’s Day you can dye your white chocolate green and top your truffles with green sprinkles.
Top your truffles with red, white and blue chocolate drizzle for Independence day and add some star sprinkles.
To give these Andes truffles a christmasy twist, top them with some crushed candy canes.

5 from 1 vote