Mint Chocolate Truffles
These Mint Chocolate Truffles only require 3 ingredients and can be made using just the microwave. The perfect treat for mint chocolate lovers!
Last week I shared a post about how to make chocolate ganache and mentioned that you can adjust the recipe to make truffles as well. So today’s post is all about truffles! Well, mint chocolate truffles to be exact. But if you’re not a fan of mint, you can simply leave out the peppermint extract in this recipe for a basic chocolate truffle recipe.
And if you think truffles are intimidating to make, I can assure you they are not. You only need 3 ingredients to make these truffles and you can even use the microwave to make them. Does it get any easier than that?
The filling in this recipe consists of chocolate and heavy whipping cream. For this recipe, we’re using a 2:1 ratio of chocolate to heavy whipping cream to make a thicker filling for the truffles. When it comes to the chocolate in this recipe, make sure to use a good quality chocolate. I don’t suggest something like chocolate chips, you want a nice quality bar of chocolate. I really love Bakers or Ghirardelli chocolate bars for making truffles.
To make these truffles, simply chop the chocolate and place it in a heatproof bowl. Then, heat up your heavy whipping cream. I’m going to be honest, I just use the microwave to heat it up because it’s easier. Once the heavy whipping cream is heated, you’ll pour it over the chocolate and let it sit for a few minutes. Then gently stir it in one direction until it’s smooth.
Since there is more chocolate than heavy cream in this recipe, the chocolate may not completely melt. If this happens, just pop it into the microwave for 15 seconds at a time and stir gently after each increment. Once it’s completely melted and smooth, you’re done.
Now comes the hardest part, waiting for the ganache to chill. I find that about 3 hours in the refrigerator is just enough time for it to firm up and become a consistency that you can easily scoop out of the bowl. If you leave it in the refrigerator longer, just let it sit at room temperature for a little bit so that it’s easier to scoop. I’ve found that the easiest way to measure out the filling is to use a cookie scoop. It makes it so much easier than just using a spoon!
Just a note, the filling can get a little messy as you’re rolling it between your hands. I suggest having a few paper towels handy, so you can wipe your hands clean as needed.
If you want a little richer option, you can put some unsweetened cocoa powder in a bowl and toss the truffles in that instead. I really love semi-sweet chocolate, but white chocolate would be wonderful to coat these truffles in as well. You can even melt a little white chocolate and add a drop of green food dye to drizzle over these too!
Mint Chocolate Truffles
Ingredients
For the truffle filling:
- 8 ounces semi-sweet chocolate
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 teaspoon peppermint extract or mint extract
For the chocolate coating:
- 6-8 ounces semi-sweet chocolate use more as needed
Instructions
To make the filling:
- Roughly chop the chocolate into small pieces and place in a heatproof bowl. Set aside.
- Add the heavy whipping cream to a microwave safe bowl (I like to use a glass measuring cup) and microwave for 45 seconds-1 minute until warm. Make sure to keep a close eye on it and make sure it does not bubble over!
- Remove the heavy cream from the microwave and carefully mix in the peppermint extract. Pour the warm heavy whipping cream directly over the chocolate and allow to sit for 4-5 minutes. Gently stir the mixture in one direction until smooth. If the chocolate does not completely melt, microwave the mixture in 15 second increments, stirring gently after each increment until completely melted and smooth. Place plastic wrap directly on top of the chocolate and transfer to the refrigerator for about 3 hours to chill.
- Line a large baking sheet with parchment paper and set aside. Remove the filling from the refrigerator and remove the plastic wrap. Use a spoon, cookie scoop, or something similar to measure out equal sized amounts of the filling. Gently roll each piece into a ball between your hands and place on the prepared baking sheet. Transfer to the refrigerator to chill while you melt the chocolate for the coating.
To make the chocolate coating:
- Line a separate baking sheet with parchment paper and set aside.
- Chop the chocolate into small pieces and place in a microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until melted and smooth. Remove the truffles from the refrigerator, dip each one into the melted chocolate, and transfer to the prepared baking sheet. Once all of the truffles are coated, transfer the baking sheet with the truffles to the refrigerator until the chocolate coating is firm.
Love mint chocolate?
Be sure to try my Mint Chocolate Chip Ice Cream Brownie Pie next!
Hello, at what step would I put the chocolate into different molds ?
Are you wanting to shape the truffle filling? If so, I would add it to a mold after you mix it together and it’s still warm.
I’ve recently been trying truffle recipes, and they’ve been a hit with friends and family. I’ve been wanting to try mint. Can I substitute Andes Candies for the chocolate and peppermint extract for the filling?
I haven’t tried it, but it may be okay to use melt some Andes mints and use them for the coating. It’s okay to use peppermint extract in the filling.
Could I use melted mint chocolate chips for the drizzle on top or do you think that would be too much mint.
I think that would be fine!
These were pretty tasty and simple enough to make. I guess mint extract is mintier than mint essence which is what I used. If anyone else uses essence, I’d suggest doubling up and using a teaspoon or slightly more depending on how minty you want them.
Another one to add to my list of things to make this week! I love that I can quickly whip up a couple batches and bake some other things while I wait for it to chill. I’m making one peppermint batch and one coffee batch. These won’t last long, I’m sure!
Hope you enjoy the recipe, Julie!
hi Danielle…could i instead transfer the ready chocolate coated truffles into molds then refrigerate to get neater different shaped finishes? adding peanut butter to the mix and maybe praline for different texture? this ok? thanku kindly super lady
It would be fine to add it to molds! I haven’t tried adding peanut butter so I’m not quite sure on that. You could definitely add some chopped nuts to it though.
These look amazing Danielle.
I can’t wait to try them. Do you know how long these would keep. I’m looking to make a few weeks ahead of time for a party. Would they still taste as good if made several weeks in advance?
Thank you
You can store them in the refrigerator for up to one week. If you need to store them longer than that, I would freeze them and thaw them overnight in the refrigerator. I think they will taste fine if you make them ahead of time and freeze them too.
Hello! I can’t wait to make these! I was curious of your opinion on wiltons candy melts for the dipping chocolate… Is this a bad idea? I know you like bakers and Ghirardelli chocolate but can i use the candy melts? Thank you
I would suggest using chocolate for the truffle filling, but as far as the coating I think that the candy melts will be fine!
Can I make it without peppermint extract? Coz my kids don’t like peppermint.then if yes, what’s the best substitute? I always read your wonderful works. I learned a lot. 🙂 thanks Danielle 🙂
Yes, you can leave out the peppermint extract. You don’t have to replace it with anything else 🙂
I really want to try this! When I coat the truffles and let them cool will the coating melt at room temp? I just want to be prepared if they are messy. Is there a chocolate that is good for coating? I’m a beginner so I don’t know much lol
Once you coat the truffles with chocolate, I would refrigerate them so the chocolate can harden. As long as it’s not too warm in your house, the chocolate won’t melt at room temperature. I really like Bakers or Ghiradelli bars of chocolate for the coating.
Hi Danielle,
How did you make the green lines on top of the truffles?
Thanks!
I melted some white chocolate with a drop of green food dye. I just put it in a small plastic bag and snipped the corner off so I could drizzle it on top. 🙂
Wow these are so beautiful Danielle! And no doubt delicious! Pinning 🙂
Thank you, Jess!
I love how easy these truffles are to make! The chocolate mint combo sounds delicious, and they are so pretty!
Thank you, Kristine! You can’t go wrong with chocolate and mint 😉