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+ servings
chocolate mint truffles
5 from 1 vote

Easy Mint Chocolate Truffles Recipe


Course Dessert
Cuisine American, vegetarian
Prep Time 45 minutes
12 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.

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

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

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