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Mint chocolate truffles recipe

Mint chocolate truffles recipe

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  • Recipes
  • Dish type
  • Sweets
  • Boiled sweets

These truffles remind me of After Eights® but because they are made with fresh mint, they have a more subtle mint flavour. You could also use spearmint leaves if you prefer.

2 people made this

IngredientsMakes: 36 truffles

  • 150ml double cream, plus more as needed
  • 6 sprigs of fresh mint (each about 10cm long)
  • 230g dark chocolate
  • 50g cocoa powder

MethodPrep:40min ›Cook:10min ›Extra time:1hr30min › Ready in:2hr20min

  1. Place the cream in a small saucepan over medium heat and bring to the boil. Remove from heat; add the sprigs of mint, cover and let infuse for 30 minutes.
  2. Strain the cream through a sieve into a measuring jug. You'll need 150ml, so add more cream if necessary. Discard the mint.
  3. Chop the chocolate into small pieces with a knife or a food processor. Transfer into a bowl.
  4. Bring the cream back to the boil over medium-high heat; pour on top of chopped chocolate. Let stand for 1 minute. Mix with a whisk until you get a smooth and silky cream.
  5. Cover the bowl with a cling film and let stand at room temperature for 2 hours or in the fridge for 1 hour, until chocolate mixture has hardened.
  6. Use a teaspoon to scoop up a small amount of truffle mixture, roll into a ball between your palms. Roll in cocoa powder and set aside. Repeat with remaining chocolate mixture - you should be able to make about 36 truffles.


You can keep the mixture (or truffles) in the fridge for up to 2 weeks.

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Chocolate Mint Trufflettes

These small truffles are especially nice to box and give to friends over the holiday season. They keep well in the refrigerator and can also be frozen.

Makes 20 small truffles

4 ounces bittersweet chocolate, chopped
4 ounces milk chocolate, chopped
3 tablespoons heavy cream
1 large egg yolk
2 teaspoons finely minced fresh mint
2 teaspoons unsweetened cocoa powder

Heat both chocolates and the milk together in a double boiler over hot water or in a microwave oven until the chocolate has melted. Stir to combine.

Add the egg yolk and mint to the chocolate mixture and mix well. It will thicken. Spoon the chocolate on a paper-lined cookie sheet. You should have about 20 cookies. Refrigerate for 20 to 30 minutes, then press each piece into a roundish ball the balls should be uneven so they look more like real truffles. Put the balls on a plate, sprinkle the cocoa over them, and shake the plate so the trufflettes roll around in the cocoa and become coated.

Transfer the trufflettes to a clean plate and refrigerate until serving time.

Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

Chocolate Mint Truffles Recipe

Chocolate Mint Truffles are awesome and will definitely get “oohs” and “ahhs” from your guests! They make an impressive accompaniment to after-dinner coffee – a great way to end a meal. To me, there is nothing better tasting than the combination of chocolate and mint – they are a chocolate “bomb.” Mint chocolate truffle combine all the smooth, creamy goodness of a traditional chocolate truffle with the burst of taste that comes along with mint.They are so easy to make and taste fantastic!

Chocolate Mint Truffles make an excellent Christmas gift and are very well received, but be sure to save some for you and you family. They are popular for just about any season, and they make great gifts as well as accents at any party.

  • 3 tablespoons heavy cream or whipping cream
  • 1/2 cup mint leaves, fresh
  • 8 ounces white chocolate, chopped into small pieces*
  • 2 tablespoons creme de menthe liqueur (white or green)
  • 1/4 cup unsalted butter, cut into pieces
  • 8 ounces bittersweet chocolate, chopped into small pieces*

In a medium-sized saucepan over medium heat, heat the cream and mint leaves just to a slight boil. Remove from heat and let the cream and mint leaves infuse to flavor the cream for approximately 2 to 3 minutes. Strain mint leaves out of the cream discard mint leaves.

Add the white chocolate pieces, creme de menthe, and butter to the hot cream allow to stand for 5 minutes.

Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy (this glossiness is a good sign that the suspension is stable). If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and is smooth. This is now called a "ganache."

When the ganache is first made, it is still too warm and soft for easy handling. Pour the chocolate mixture into a shallow bowl and cover the bowl with plastic wrap, pressing the film onto the surface of the chocolate to prevent a thin skin from forming. Place the ganache in the freezer until firm (about the consistency of modeling clay) but not frozen, about 30 to 45 minutes.

Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the ganache into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of while chocolate balls in the freezer until firm.

In the top of a double boiler over hot water, melt the bittersweet chocolate until smooth. Dip the frozen white chocolate balls in the melted chocolate. Try to coats the balls evenly and try to minimize the amount that drips off the balls onto the wax paper. Place dipped truffles on another cookie sheet lined with wax paper.

Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, they should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

* Use a good-quality bittersweet chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with.

Bittersweet Chocolate: Still dark, but a little sweeter than unsweetened. It is unsweetened chocolate to which sugar, more cocoa butter, lecithin, and vanilla has been added. It has less sugar and more liquor than semisweet chocolate but the two are interchangeable in baking. Bittersweet has become the sophisticated choice of chefs. It contains a high percentage (up to 75%) of cocoa solids, and little (or no) added sugar.

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This is a good recipe, pretty simple, just not that exciting. The fresh mint flavor was wonderful. I used creme de menthe liquor because it was what i had on hand and that worked fine. These would be a nice addition to a candy tray.

In response to the cook from NYC. We were taught in culinary school that the reason you add butter when making ganache is to give a glossy sheen. Didn't make this recipe so did not rate.

The only reason to add butter is if you're using mediocre chocolate. Otherwise, just make a simple ganache by whisking 1 C. of cream (after bringing to a boil & cooling 3 times) with 1 lb. of chocolate - that's all that's necessary. I followed this recipe out of curiosity (Iɽ never made truffles before) and then made a batch as described above, infusing the cream with black tea. And I think my black-tea ones were much better. They tasted like fine chocolate, not like chocolate that was trying to hide. (Go ahead and make these, they're tasty, but don't feel that you have to use Callebaut or Valhrona!)

great recipe. taste just like the ones in the store and fun to make. people were impresses!

Wanna make peppermint chocolate truffles into peppermint mocha truffles?

No problem! Simply add a teaspoon of espresso powder into the warm cream before adding in the chocolate. This will add a subtle espresso flavor. If you’re a peppermint mocha latte lover (ME!), I highly suggest giving this a try! Just don’t give the espresso spiked truffles to any kids lol.

Making homemade truffles might sound intimidating at first, but trust me, this 5-ingredient recipe couldn’t be easier! Especially since 75% of the time needed for this recipe is “inactive” time, which leaves you plenty of time to spend time with your loved ones making holiday memories to be cherished for years to come! And I’m here if you have any questions. You can do this ♥

To be completely honest… the hardest part about this recipe is sharing them! I made a couple dozen for our annual Christmas party, but at the rate I’m “taste testing” them, there won’t be any left by the weekend. They’re so good with coffee, wine, or tea! But my favorite is with wine haha.

The best peppermint chocolate truffles for the best time of year! I hope you gives these a try this holiday season.

For detailed measurements and instructions, see the printable recipe card.

They are a breeze to make. Literally throw everything in a food processor and blend until smooth. Then you just have to shape them into balls and you're done. I left mine just like that but you could also roll them in cocoa powder, dip them in chocolate or roll them in finely chopped almonds to make them look prettier if you wanted to.

If you don't want to roll them into balls you could line a brownie pan with baking parchment, press the mixture into it, refrigerate, then cut into squares once it has firmed up a bit.

Keto Chocolate Mint Truffles Recipe

Chocolate and Mint is one of my favourite flavour combinations. I just LOVE all things minty and chocolatey.

So, needless to say, these Chocolate Mint Truffles are one of my all time favourite sweet treats.

They are sooooo easy to make. It’s really a matter of heating cream to melt your other ingredients, allowing your chocolatey mixture to harden in the fridge and then forming them into delectable truffle balls.

You can add as little or as much peppermint essence as you want, depending on how strong you want the minty flavour to be.

Low Carb Chocolate Mint Truffles Recipe

  • 1/2 Cup Cream
  • 100g Chocolate (I used 90% Lindt)
  • 1-2 Tablespoons Sweetener of Choice, or more to taste (I use Stevia)
  • 1 Tablespoon Butter
  • 1/4 to 1/2 teaspoon Peppermint Essence
  1. Pour the cream into a small saucepan.
  2. Bring the cream up to a simmer over low heat.
  3. Remove from the heat and quickly add the chocolate, sweetener, butter and peppermint essence.
  4. Stir quickly and gently to melt the chocolate and butter and help the sweetener dissolve.
  5. Taste a tiny amount to check it’s sweet and minty enough to your liking, stirring through more sweetener or peppermint essence if you think it needs it.
  6. Allow to cool then refrigerate for a few hours until thickened and the mixture can easily be rolled into balls.
  7. Once the truffles mixture has thickened, remove from the fridge and roll into balls, using a teaspoon of the mixture per ball.
  8. You could leave the balls as is or dip into cacao, coconut or more melted chocolate.
  9. Store in the fridge and enjoy!

Makes 16 Chocolate Mint Truffles

Macros per truffle when made with 90% Dark Chocolate – 7g Fat, 1g Protein, 1g Carb


  1. Start with softened butter. If it&rsquos too cold, it doesn&rsquot get as smooth and creamy as you need it for the filling mixture.
  2. Make sure when it&rsquos time to add the extract you use Peppermint and not mint. Because the mint extract might taste like toothpaste, you want to avoid it and use Peppermint instead.
  3. You don&rsquot need a mixer to combine the ingredients. Using a fork, work the butter into the flour and cake mix until fully combined and it resembles smooth cookie dough.
  4. When using gel food coloring, make sure to use only a few drops. For best results, go with Americolor gels, they usually work well when mixing with butter.
  5. Similarly, for uniformly shaped truffles, we recommend using a scoop. This way you know you have the same size portions and a similar look to them.


  • Because this recipe only calls for a few ingredients, we recommend using the best quality ones you can find.
  • Also, for a less sweet treat, dark chocolate may be used in place of the semi-sweet chocolate.
  • Similarly, if you are not a fan of white chocolate, you can coat them with dark chocolate instead, or simply roll them in cocoa powder.
  • The unsalted butter must be room temperature, not greasy and oily, at that point the butter is way too melted.
  • As stated above, make sure you&rsquore using PEPPERMINT extract, and not mint extract. Because while the bottles may look similar, the flavors are quite different.
  • Once the filling has been assembled, it needs to be chilled for at least 30 minutes. So while this is an easy recipe, plan some extra time for chilling to take place.
  • When ready to roll and dip the truffles, you&rsquoll want to line a large baking sheet with waxed paper. You&rsquoll also want to keep a wet dish towel or some paper towels nearby since it can get messy.
  • Be careful when melting the white chocolate as it tends to separate. So when melting stir well.

Mint Oreo Truffles

Only 3 ingredients needed to make these mint chocolate truffles. They taste like chocolate-covered Oreo cheesecakes!

Today I’m sharing the minty version of my favorite Golden Oreo Truffles. I’m sharing these truffles again because I have a few new tips and tricks for you to make them.

Have you ever had Oreo truffles before? If you’ve been reading my blog for awhile now, you are certainly familiar with these no-bake treats. They’re nothing new, nothing revolutionary, but my god… these simple Oreo truffles are so dang good!

I like to make these minty Oreo treats in the colder months because (1) they are perfect for the holidays, springtime, St. Patty’s Day, and Easter. And (2) because the chocolate won’t melt in .5 seconds all over my fingers and then on my clothes. Yum, yes. Neat, no.

I made a batch this past weekend and brought them along with me to my book release celebrations. Since this recipe makes a ton, Kevin took the leftovers to his friends the next day. Our friends’ reactions were hilarious:

“I’m going to be fat but it’s so worth it.”

So um, if you have an hour to spare – use it to make these mint chocolate treats! One bite of their Oreo cheesecake-like texture/taste and you’ll be sold.

I have a couple step-by-step photos for you today. Though the recipe is quite simple, I figure it’s easier for you to just see what everything is supposed to look like as you are working your way through the directions in the recipe below.

First, start with 1 package of Cool Mint Creme Oreos. This particular flavor is common and I always spot it on the shelves next to the other flavors. You may use regular or Double Stuf Cool Mint Creme Oreos here. I’ve tried the truffles with both.

Pulse the Oreos into crumbs. The entire Oreo – the cookie and the cream center.

Pulse until there are no more huge chunks. Fine crumbs, like what is pictured above. ↑

Beat the crumbs with 8 ounces of softened cream cheese in a large bowl. I’ve used light cream cheese before without any problem. Next, roll into balls. I usually do about 1.5 Tablespoons of Oreo/cream cheese mixture per truffle. The mixture is very wet, but you’ll still be able to roll into balls. Place the balls on a plate and freeze. Um, please ignore my fancy paper plate.

Why am I freezing the truffles? Great question. You want the truffles cold and solid as you dip them into chocolate. If they are room temperature or still soft, they will fall apart in your hot melted chocolate. I always freeze them for at least 30 minutes. Then, I work with one truffle at a time – remove 1 from the freezer, dip in chocolate, etc.

How I Dip Truffles Into Chocolate

There is no secret to how I dip my truffles in chocolate! It’s simple: Melt pure chocolate in a deep bowl. Drop the truffle in the middle of the melted chocolate. Swirl the chocolate all around it with a fork. Pick up the truffle with a fork – do not pierce it, simply pick it up on top of the fork’s prongs. Tap the fork on the edge of the bowl to allow the excess chocolate to drip off. Place on a baking sheet for chocolate to set.

I use high quality baking chocolate such as Baker’s or Ghirardelli brands. I prefer semi-sweet, but milk chocolate or white chocolate would be fine. I know you’re wondering about the green coating! I picked up a $1.99 bag of these Wilton Candy Melts at Michael’s the other day. If you can’t find them, you can just dye some high quality white chocolate with a few drops of oil-based or powdered food coloring instead.

The Candy Melts do not taste like chocolate – they just taste like sugar/vanilla. I enjoy the taste of pure chocolate, so that’s why a majority of my truffles were coated in pure semi-sweet chocolate.

For the green drizzle, simply poor the melted Candy Melts into an emptied (and very clean!) squeeze bottle. Drizzle the green on top of the chocolate coating. Voilà!

So, there you go! Three ingredients – Cool Mint Creme Oreos, cream cheese, high quality chocolate. Plus some green candy melts and sprinkles if you’re feeling extra festive. If you’ve never tried Oreo truffles before, I highly recommend you start with the mint flavor.

Cool, creamy, minty, cheesecake-y, fudgy, festive, simple!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

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