Mint Chocolate Truffles

Two rows of chocolate mint truffles drizzled with extra chocolate on a cookie sheet.

These Mint Chocolate Truffles are a match made in heaven, combining the flavors of rich chocolate, with sweet peppermint. They're a decadent homemade candy, wrapped up in bite-sized balls of goodness, and are surprisingly easy to make!

Print Pin

Course: Dessert

Cuisine: American

Keyword: chocolate truffles, Mint Chocolate, mint chocolate truffles

Prep Time: 30

Cook Time: 3

Chilling Time: 3 20

Total Time: 3 53

Servings: truffles

Calories: 101kcal

Ingredients

For the Truffle Filling:

8 oz high quality chocolate (chocolate bar, chopped)
1/2 cup heavy cream
1/2 tsp peppermint extract

For Coating the Truffles:

6 oz high quality chocolate

Instructions

For the Truffle Filling:

Chop up the chocolate and add it to a medium sized bowl. Set it aside. 8 oz high quality chocolate1/2 cup heavy cream
Add the cream to a small sauce pan and heat it over medium low. Bring it to a simmer, making sure to stir, and scrape the sides to keep it from burning.
Pour the hot cream over the chocolate. Let it sit for 3-5 minutes.
Stir the mixture together until nice and creamy and the chocolate is melted and smooth. (If the chocolate does not completely melt you can microwave it for 15-20 seconds, until you can stir it smooth).
Add in the peppermint extract and stir it into the chocolate. 1/2 tsp peppermint extract
Let the mixture cool at room temperature for about 15 to 20 minutes.
Place the mixture in the fridge to chill for at least 2 hours.
Scoop the chocolate out into a 2 teaspoon sized portion, and quickly roll it into a ball.
Place the ball onto a parchment paper lined cookie sheet. Repeat with additional chocolate. Chill the truffles for 1 hour.

For Coating the Truffles:

Chop the chocolate and add it to a medium sized microwave safe bowl. 6 oz high quality chocolate
Microwave the chocolate in 20 second increments, stirring well after each until you can stir the chocolate smooth.
Remove the truffles from the fridge, and drop them one at a time into the melted chocolate.
Lift the truffle out with a fork and tap it on the side of the bowl to remove excess chocolate.
Let the truffle gently slide off the fork back onto the parchment paper.
Let the truffles chill again until the chocolate is solidified.

Notes

Don't Overheat the Cream - You want the cream to be hot, but not boiling.

Use High Quality Ingredients - Because this recipe only has a few ingredients, you want each one to be the best. Use a high quality heavy whipping cream, and a high quality chocolate. You'll want to use a chocolate bar that you chop up, not chocolate chips that have additives in them. I like Lindt, or Ghirardelli.

Add Toppings - After dipping your truffles in the chocolate, add different toppings to make the truffles extra pretty. You can add crushed candy cane pieces on top, drizzle with extra chocolate, drizzle with white chocolate, add sprinkles, etc.

Nutrition