Mint Chocolate Truffles are such an easy treat. Cure your chocolate cravings with this four-ingredient chocolate truffle.
I have been craving chocolate like no other lately. And at all hours of the day. Sometimes when chocolate craving is this intense, the only thing to cure it is truly amazing chocolate.
If you’ve never made chocolate truffles at home, they are such an amazing and easy treat. In this recipe we are adding in some mint extract because the combination of mint and chocolate is perfection.
Mint Chocolate Truffle Ingredients
- Heavy cream: The high fat content of heavy cream makes these truffles rich and creamy, aka delicious. Milk is not a substitute and will not work in this recipe.
- Chocolate: Using high-quality chocolate will make a difference in how your truffles taste. If chocolate chips are what you have on hand, they will work in this recipe.
- Mint extract: This is different from peppermint extract, but since peppermint also tastes great with chocolate, it would still be delicious. Think of the difference in flavor between a candy cane and an Andes Mint.
- Powdered sugar or cocoa powder
How to Make Mint Chocolate Truffles
Here is a brief overview of how these homemade truffles come together. With only four ingredients, this easy no-bake treat is sure to be a hit. For the full recipe including all of the measurements and ingredients, scroll to the recipe card at the bottom of the post.
- Bring heavy cream to a boil. Make sure to stir constantly so it doesn’t burn.
- Mix chocolate and mint extract. Add your chocolate and mint extract to a separate bowl.
- Combine ingredients. Add boiling cream to the bowl of chocolate and mint extract. Stir vigorously with a spoon until the chocolate is melted.
- Refrigerate until set. This will take a few hours. Remove from the fridge and let it come to room temperature.
- Roll into balls. Form into one-inch balls and roll lightly in powdered sugar or cocoa powder.
Chocolate for Mint Chocolate Truffles
For this recipe, using high-quality dark or semi-sweet chocolate will result in even more delicious mint chocolate truffles. With that being said, chocolate chips will also work. This recipe has only been made with semi-sweet chocolate, which works well with the mint flavor of the mint extract. You could, however, also use milk chocolate or white chocolate if you prefer a sweeter chocolate flavor.
Tips and Tricks
- Don’t use a whisk to mix. When combining the cream and chocolate, it’s best to use a spoon. The material will clump to a whisk and not mix well.
- Stir the cream constantly. This is not a time to walk away and do other things, it will burn quickly if not stirred. Remove it from the heat as soon as it comes to a boil.
- If your balls seem too crumbly, make sure the mixture has warmed to room temperature. If it is too cold, they won’t stick together as well.
- Use a cookie scoop. This is a great way to get uniform balls and save time. I love using a scoop for everything from meatballs to cookies. I love this scoop!
One week in the refrigerator.
Since you are bringing the heavy cream to a boil, it is best to make this chocolate truffle recipe on the stovetop.
This recipe has only been tested with mint extract. Other extracts may work, however depending on how strong their flavor is, the amount used may need to be adjusted.
Storing and Freezing Leftover Truffles
Store any leftover truffles in an airtight container in the refrigerator for up to one week. As with any leftovers, use your best discretion.
These chocolate truffles freeze very well. After rolling into balls in cocoa powder, place a single layer in a large freezer bag. Lay flat in your freezer and freeze for up to four months. They can be eaten frozen, thawed in the refrigerator, or enjoyed at room temperature.
If you try this mint chocolate truffles recipe or any of my others, please leave a comment and let me know what you think!
Mint Chocolate Truffles
- 8 ounces semi-sweet chocolate read more about what chocolate to use here
- 1/2 cup heavy cream
- 1/2 teaspoon mint extract (not peppermint extract)
- 1/2 cup powdered sugar or cocoa powder
- Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
- In a separate bowl, pour in your chocolate and add your mint extract.
- Once the cream has come to a boil, pour it over the chocolate and stir vigorously with a spoon (do not use a whisk) until the chocolate has melted.
- Put the chocolate in the refrigerator for several hours until it sets. When you bring it back out, you will want to let it come to room temperature to form it into one-inch balls.
- Roll the balls lightly in powdered sugar or cocoa powder. Store in the refrigerator for up to one week.