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    Chocolate Mint Truffles

    Dec 2, 2021 · Leave a Comment

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    chocolate mint truffles
    chocolate mint truffles
    chocolate mint truffles
    chocolate mint truffles
    chocolate mint truffles
    chocolate mint truffles

    If you want to surprise your favorite chocolate lover with some homemade candy, then you must try our amazing chocolate mint 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.

    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.

    chocolate mint truffles.
    pile of white and dark chocolate truffles, one with a bite taken out

    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.

    ❤️ WHY YOU'LL LOVE THIS MINT TRUFFLE RECIPE

    ✔️ Only 3 ingredients and 3 optional ingredients.

    ✔️ Easy to make without tempering chocolate.

    ✔️ Truffles make great gifts and holiday treats.

    close up of mint truffles

    CHOCOLATE MINT TRUFFLES INGREDIENTS

    This section explains how to choose the best ingredients for the chocolate mint truffles recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

    • Dark Chocolate: Any kind of semi sweet or bittersweet chocolate bar works well here. Even though chocolate bars usually guarantee a smoother ganache, chocolate chips can be used here in a pinch.
    • Heavy Whipping 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.
    • Peppermint Extract
    • Andes Mints (optional)
    • Chocolate Melting Wafers (optional): We like using dark chocolate and white chocolate Ghirardelli brand.
    ingredients for mint chocolate truffles

    INSTRUCTIONS

    This section shows how to cook peppermint chocolate truffles, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

    CHOP THE CHOCOLATE: Chop the dark chocolate bars and place the chocolate pieces in a small heat-proof bowl.

    whisking cream on the stove
    hot cream over chocolate in a bowl

    HEAT THE CREAM: Simmer the cream in a small saucepan, heating just until it comes to a boil. You can also microwave the heavy cream just until simmering rather than heating it on the stovetop. 

    POUR OVER CHOCOLATE: Pour the hot cream over the chopped chocolate.

    plate over bowl
    whisk mixing chocolate and cream

    COVER WITH A PLATE: Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.

    WHISK UNTIL SMOOTH: Once the chocolate is melted (about 5-7 minutes) whisk the chocolate/cream 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.

    mixed ganache in bowl
    mint poured into ganache

    ADD PEPPERMINT EXTRACT: Then add peppermint extract and whisk the chocolate mixture until smooth.

    CHILL: Place the ganache in the refrigerator or freezer for about 2 hours to firm up.

    🔴 TIP: You can refrigerate the truffles ahead and coat them on the day you want to serve them.

    small melon ball scoop scooping ganache
    ball of ganache on spoon

    SCOOP GANACHE: Using a scoop or a melon baller, scoop tablespoons of the firm chocolate ganache.

    hand rolling ganache ball
    ball of mint truffle on hand

    ROLL INTO BALLS: Then roll the ganache between your hands to form round balls.

    PLACE ON SHEET PAN: Place the formed truffles onto a sheet pan lined with parchment paper.

    tray of truffles
    truffle dipped in white chocolate

    CHILL: Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.

    MELT CHOCOLATE WAFERS: Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls. Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.

    COVER WITH CHOCOLATE: 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.

    white chocolate dipped mint truffle
    white and chocolate dipped truffles

    FINISH COATING WITH 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 chocolate to set.

    chocolate drizzled on truffles
    chocolate drizzled on truffles

    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.

    🔴 TIP: You can refrigerate the truffles ahead and coat them on the day you want to serve them.

    andes mint in a hand
    knife cutting mints

    CHOP MINTS AND TOP TRUFFLES: Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

    TIPS FOR THE BEST MINT TRUFFLES

    Follow these tips to make the best mint chocolate truffles.

    ✔️ Choose good chocolate. You can make truffles with any chocolate but we think they taste better when you start with good chocolate.

    ✔️ 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.

    ✔️ Use a melon baller. A melon baller scoop makes uniform truffles. You don't need one but it's a handy tool to use.

    ✔️ 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.

    ✔️ Microwave the chocolate candy melts for the outer coat. Microwave the candy melts 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.b

    stack of chocolate mint truffles
    close up of chocolate truffles on a tray

    STORAGE TIPS

    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.

    MORE TRUFFLE RECIPES

    If you love easy chocolate truffles you'll enjoy our Molten Chocolate Muffins or Chocolate Mint Muffins.

    • Chocolate Peanut Butter Truffles
    • Chocolate Raspberry Truffle
    • Easy Chocolate Truffles
    • Chocolate Rum Truffles

    RELATED RECIPES

    We love peppermint truffles and we also love some of these other recipes and think you will as well.

    • PEPPERMINT BARK - The perfect combination of soft and crunchy, sweet and creamy, this is hands down the best peppermint bark you will ever make.
    • MINT OREO COOKIE ICE CREAM - This super easy, egg free mint oreo ice cream is super tasty just as is or topped with chocolate syrup.
    • LAYERED CHOCOLATE PEPPERMINT FUDGE - You only need 4 ingredients to make this perfectly silky and simply amazing holiday treat.

    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 truffles 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.


    chocolate mint truffles

    Chocolate Mint Truffles

    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.
    5 from 1 vote
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 45 minutes
    Chill Time: 2 hours 30 minutes
    Course: Dessert
    Cuisine: American, vegetarian
    Keyword: andes mint truffle, chocolate mint truffle, chocolate truffles, mint ganache, peppermint truffle
    Servings: 12 truffles
    Calories: 220kcal
    Prevent your screen from going dark.
    Tried this recipe?Mention @FamilyDinnersOfficial or tag #familydinnersofficial!

    Equipment

    knife and cutting board
    small bowls
    small saucepan
    plate
    whisk
    scoop or melon baller
    sheet pan lined with parchment paper
    fork
    ziplock bag or piping bag

    Ingredients
     

    • 2 4oz dark chocolate bars - chopped
    • ½ cup heavy whipping cream
    • ½ teaspoon peppermint extract
    • 12 Andes Mints
    • 10 oz dark chocolate melting wafers - we like Ghirardelli
    • 10 oz white chocolate melting wafers or chips

    Instructions
     

    • Place chopped dark chocolate pieces in a small heat-proof bowl.
    • whisking cream on the stove
      Simmer the cream in a small saucepan, heating just until it comes to a boil.
    • hot cream over chocolate in a bowl
      Pour the hot cream over the chopped chocolate.
    • plate over bowl
      Put a large plate or lid over the bowl to trap the heat. This will melt the chocolate.
    • mint poured into ganache
      Once chocolate is melted (about 5-7 minutes) add peppermint extract.
    • mixed ganache in bowl
      Whisk chocolate/cream 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.
    • Place the ganache in the refrigerator or freezer for about 2 hours to firm up.
    • small melon ball scoop scooping ganache
      Scoop tablespoons of the firm chocolate ganache and roll it between your hands to form round balls.
    • ball of mint truffle on hand
      Place the formed truffles onto a sheet pan lined with parchment paper. Put the truffle balls back into the refrigerator to chill for at least 30 minutes longer.
    • Meanwhile, melt the dark and white chocolate melting wafers in 2 separate bowls.
    • Microwave each bowl for 30 seconds at a time, stirring between each interval, until smooth and melted through.
    • truffle dipped in white chocolate
      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.
    • white chocolate dipped mint truffle
      Tap the fork gently to shake off excess chocolate and then set on a sheet of parchment paper.
    • white and chocolate dipped truffles
      Coat half the truffles with dark chocolate and half of them with white chocolate.
    • Allow chocolate to set.
    • chocolate drizzled on truffles
      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.
    • knife cutting mints
      Chop Andes Mints into small pieces. Place a few pieces on top of each truffle to decorate.

    Notes

    The ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling it into truffles. 
     
    Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture. Then stir until they melt completely. 
     
    You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles. 
     
    Do not get any water in the melting wafters or they will seize up. 

    Nutrition

    Calories: 220kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
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