Chocolate Mint Truffles
Indulge in the irresistible combination of rich, velvety chocolate and refreshing peppermint with these decadent Chocolate Mint Truffles. This easy-to-make no-bake recipe blends finely chopped dark chocolate, silky heavy cream, and a hint of peppermint extract to create a luscious ganache that melts in your mouth. Rolled in unsweetened cocoa powder or powdered sugar, these bite-sized treats offer the perfect balance of sweetness and a hint of bitterness for a truly sophisticated dessert. Ready in just 20 minutes of prep time, these truffles make an elegant addition to any holiday platter, gift box, or late-night indulgence. Plus, with simple, customizable coatings—like crushed peppermint candies or chocolate sprinkles—your creations will look as stunning as they taste. Perfect for chocolate lovers, mint enthusiasts, and anyone craving a homemade treat that’s as impressive as it is effortless.
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Recipe Information
Ingredients
- 8 oz dark chocolate (finely chopped)
- 0.5 cup heavy cream
- 2 tbsp unsalted butter
- 0.5 tsp peppermint extract
- 0.33 cup unsweetened cocoa powder (for coating)
- 0.25 cup powdered sugar (optional, for coating)
Instructions
Place the chopped dark chocolate in a medium heatproof bowl and set aside.
In a small saucepan, heat the heavy cream and unsalted butter over medium heat until it begins to simmer but does not boil. Stir occasionally to prevent scorching.
Remove the cream mixture from heat and immediately pour it over the chopped chocolate. Let it sit for 5 minutes to allow the chocolate to melt.
Gently stir the mixture with a spatula or whisk until smooth and glossy. Stir in the peppermint extract until fully combined.
Cover the bowl with plastic wrap and refrigerate the mixture for about 2 hours, or until firm enough to handle.
Using a small cookie scoop or spoon, scoop out 1-inch portions of the chocolate mixture and roll them into balls using your hands. Work quickly to prevent the chocolate from melting.
Roll each truffle in cocoa powder, powdered sugar, or a mix of both to coat. For variety, you can also use crushed peppermint candies or chocolate sprinkles.
Place the coated truffles on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to set.
Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 143.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
