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Mint Chocolate Truffles

Author: Lisa Longley


  • 8 ounces semi-sweet chocolate morsels if you go fancy here, your truffles will be that much better, but straight up chocolate chips work fine
  • 1/2 cup heavy cream
  • 1/2 tsp mint 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 until the chocolate has melted. Do not use a whisk. Trust me.
  • 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 it lightly in powdered sugar. Eat. Enjoy. Forget your troubles. And if you manage to have some left, store them in the refrigerator.