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Mint Truffles

Mint Truffles

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Want even more truffles? Right this way, please.


  • 9 ounces bittersweet chocolate (70% cacao), chopped

Recipe Preparation

  • Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Add mint extract and whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

  • Pulse sugar and fresh mint in a food processor until mint is very finely chopped; transfer to a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in mint sugar. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

  • Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.

Reviews Section

Mint Chocolate Truffles

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!

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.

Tips for Dipping Your Mint Oreo Truffles

Get a plastic for and break off the two center prongs (see picture below). This will make it easier to place the chocolates on the wax paper. To dip, place a chocolate ball gently on top of the prongs. Dip into the chocolate until the entire ball is covered in chocolate. Lift the ball out of the chocolate and tap the fork on the side of the bowl, making any excess chocolate drip back into the bowl. Place the fork prongs flat onto the wax sheet causing the ball to be released from the fork. Gently slide the fork out from under the ball (sometimes it takes a little effort to get the ball off.. you might have to wiggle the fork out from under it or if you must, you can use a toothpick to help you slide the ball off).

Mint-Chocolate Truffles

Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.

Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture beat until well-blended.

Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.

Remove top sheet of plastic wrap cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa roll remaining balls in 1/4 cup powdered sugar.

Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag drizzle chocolate over balls rolled in cocoa. Serve at room temperature.

Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.

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These little Truffles were Ah-maze-zing!

I love how they turned out.

This one kinda reminds me of a Candy Crush Bomb! Swoon!!

Yes, I have a Candy Crush addiction. I play it as a means of distraction &ndash a way to avoid doing work &ndash a procrastination method to avoid doing the dishes, going to bed, and working on the blogs.

I don&rsquot think that I&rsquom very good at it I don&rsquot think that there is such a thing with that game. It&rsquos completely random and they always decide to blow up when I&rsquom working my hardest to plan my moves.

I admit, I have paid about $3 on the stupid game for extra moves on levels that I was stuck on for days and I could see the move that I needed to win. I am ashamed.

But you will not be ashamed to serve these at your holiday party or bring as a hostess gift. These truffles are made with rich chocolate and a Mint Hershey&rsquos Kiss in the middle!

You could totally use a different flavor, but I love mint and chocolate!

So make up a batch and enjoy some Candy Crush!

Fresh Mint Truffles

If you want to elicit some serious ooohs and ahhhs from the guests at your next dinner party, conclude the meal with a platter of homemade chocolate truffles. In this recipe, fresh mint leaves result in a clean herbal taste not normally associated with mint-flavored candies. These particular truffles&mdashand, in fact, most truffles&mdashare surprisingly easy to make. But your dinner guests don&rsquot ever need to know that!


  • 1 pound excellent quality white chocolate, broken into pieces
  • 1/3 cup heavy cream
  • 1/4 cup finely chopped fresh mint leaves
  • 2 tablespoons white crème de menthe
  • 1 tablespoon green crème de menthe
  • 4 ounces (1 stick) unsalted butter
  • 1 pound excellent quality couverture (or dipping) chocolate, preferably bittersweet


In the top of a double boiler, slowly melt the white chocolate with the heavy cream. Add the chopped mint, crème de menthes, and butter, and continue melting until the ingredients are combined and the mixture is smooth. Pour the mixture into a shallow bowl and place it in the freezer until firm but not frozen, about 30 to 45 minutes.

Using a cold metal teaspoon and your hands, mold the white chocolate mixture into small balls and place on a cookie sheet lined with wax paper. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the tray of white chocolate balls in the freezer until firm.

Melt the couverture in the top of a double boiler until smooth. Dip the frozen white chocolate balls in the melted chocolate and transfer to a cookie sheet lined with wax paper. A small fork or chopsticks are effective dipping tools. Try to make sure the melted chocolate coats the balls evenly and try to minimize the amount that drips off the balls onto the paper. Place the finished truffles in the refrigerator until they are set. Once the chocolate coating has hardened, the chocolates should be stored in a covered container in the refrigerator until ready to serve.


To make these easy Mint Oreo Truffles, simply:

PRE-STEP: Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

STEP 1: Using a food processor, process the Oreos (the entire cookies) until cookies are crumbly.

STEP 2: Using a hand-held or stand mixer, beat the Oreo crumbs with the cream cheese and chocolate chips until combined.

STEP 3: Using your hands, roll Oreo mixture into 30 balls. Place balls onto prepared baking sheets. Freeze the Oreo balls for about 30 minutes.

STEP 4: Melt chocolate baking bars according to package directions.

STEP 5: Working with 1 Oreo ball at a time, coat in chocolate. Place on a lined baking sheet and top with sprinkles while the chocolate is still wet.

STEP 6: Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be kept chilled.

  • 1 15 oz package mint cookies
  • 1 8 oz package cream cheese, softened
  • 1 ½ cups almond bark, melted
  • Green sprinkles, optional
  • Green candy melts, optional
  1. The first step of making your truffles is blending up your cookies until they’re super fine. The best way to do this is with a food processor. Place the cookies in the food processor and pulse until fine.
  2. In a large mixing bowl, add the cookie crumbs and the cream cheese.Â
  3. Beat them together until the mixture is well combined and smooth.
  4. Line a cookie sheet with parchment.
  5. Use a cookie scoop to scoop balls of the truffle mixture into your hands and roll them into balls.Â
  6. Place the balls on the prepared tray and put them in the freezer for about 30 minutes.Â
  7. In a microwave-safe bowl, melt the almond bark according to the package directions until smooth.
  8. Take the truffles out of the freezer and use a fork to pick each up and dip it in the almond bark before returning it to the parchment sheet. Make sure you wipe off any excess chocolate.
  9. Repeat with the remaining truffles and place them in the fridge for 10 minutes to set.
  10. If you choose to decorate them, add sprinkles before the chocolate sets or add a drizzle of candy melts after the chocolate sets.

5 thoughts on “Mint Cookie Truffles”

These sound amazing! I would love to make these with my kids as a fun treat.

Oh WOW! I’ve never made truffles, but these are inspiring me to try.

Yummm these look so delicious and sound easy to make too!

This is one of my very favorite flavors! I can’t wait to make this!

Very lovely cookies Truffles.

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