Chocolate mint truffles are decadent dark chocolate treats laced with peppermint flavor. These truffles are no bake and very easy to put together. Make some for the holiday season or for Valentines. Either way, these chocolatey bites are sure to impress friends and family.
Follow us on Pinterest for delicious pins. Join our Facebook group for more Instant Pot and Air Fryer Recipes.
I am not a chocolate person. There. I said it. The big revelation. But wait for the plot twist. A few years ago, I bit into some Lindor Dark Chocolate and fell in love with it. I guess that is how I got hooked to dark chocolate as well. These truffles are proof of my love for deep dark chocolate.
My daughter and I absolutely love these and make them whenever there is an occasion. As you can see, the pictures here were shot during Christmas but hey, is there a special reason to enjoy chocolate?
Jump to:
Ingredients
- Dark chocolate chips– Try to get your hands on chocolate chips that have a high cocoa concentration. Mine is 78% and is perfect for these truffles. I will not milk chocolate for these truffles.
- Peppermint extract– These truffles need good quality peppermint extract. You should be able to find this in the baking aisles in supermarkets or in specialty baking stores.
- Heavy whipping cream– Please do not use any other cream for these. The heavy cream is what makes this rich and creates a smooth buttery mouth feel in these truffles.
- Candy canes– Whether you are like me who has a supply of candy canes all year round or you are some one who buys them only during the holidays, these candy canes are a welcome crunch when you add them to these truffles. These are highly recommended but you can skip them if you are not a fan.
- Cocoa powder or sprinkles– Initially, I only had the plans of rolling the finished truffles in cocoa. Later, my little one wanted some thing colorful and brought out the sprinkles. You can do both or just stick to cocoa.
Shelf life and storage
These last for up to 1 week in the fridge when stored covered in an air tight box. I have not tried freezing these. To make sure the truffles don’t stick together, space them at least 1 inch apart and store them in small batches in the fridge.
Recipe Notes
- These truffles need a chilling time of at least 6 hours. So plan accordingly.
- Use a heavy bottomed sauce pan to melt the chocolate and cream mixture together. Do this on low flame and keep stirring to avoid burning.
- Wait for the melted chocolate+cream mixture to become luke-warm before adding the crushed candy canes. If you add them while the mixture is hot, they will melt into the mixture. Our goal is to get a few crunchy bites of candy cane when biting into the truffles. So it is important to not melt the crushed candy canes fully.
- I recommend using a cookie scoop or ice cream scoop to shape the truffles. These yield evenly shaped truffles.
- If you are making a double batch of these truffles, I recommend that you refrigerate the cream and chocolate mixture in two batches. Work with one batch at a time and keep the other in the fridge. Do not remove the other batch until you are ready to work on it. This is because chocolate will melt and the truffles won’t hold their shape.
- Place each shaped truffle in a small muffin liner and keep them refrigerated until ready to serve.
Method
Melting the chocolate
Add the heavy cream to a heavy bottomed sauce pan. I used a 1.8 quart sauce pan for this. Now, gently heat the heavy cream over a low flame until the cream begins to simmer around the edges of the pan. At this point, add the chocolate chips and keep stirring until the chocolate melts fully.
Make sure that the flame is low throughout this process. Keep stirring until the chocolate and cream mixture looks smooth and glossy. This will take 5 to 6 minutes from start to finish. Please remember that chocolate burns very quickly. So, do not step away from the mixture even for a short time.
Adding flavors
Once the chocolate mixture is ready, stir in the peppermint extract and mix well. Wait for the mixture to become luke-warm. When done, add the crushed candy canes. Mix well.
Chilling time
Refrigerate this mixture for at least 6 hours or until it sets and becomes firm. When done, use a cookie scoop or ice cream scoop and scoop the mixture out and shape into a smooth ball.
Shaping the truffles
Roll the shaped truffle in some cocoa powder. If you are going to roll them in sprinkles, do it once you roll them in cocoa. Now, place the shaped truffle in a muffin liner and return back to the fridge until ready to serve.
Chocolate Mint Truffles
Equipment
- 1 Sauce Pan
- 1 Spatula
- 1 fridge-safe container
- 25 mini muffin liners
- 1 plate
Ingredients
- 16 oz dark chocolate
- 8.5 oz heavy cream
- 2 tbsp peppermint extract
- 1/4 cup crushed candy canes needs about 10 candy canes
For rolling
- 1/2 cup Dutch process cocoa powder
- 1/4 cup sprinkles
Instructions
Melting the chocolate
- Add the heavy cream to a heavy bottomed sauce pan.
- Gently heat the heavy cream over a low flame until the cream begins to simmer around the edges of the pan.
- At this point, add the chocolate chips and keep stirring until the chocolate melts fully.
- Make sure that the flame is low throughout this process.
- Continue stirring until the chocolate and cream mixture looks smooth and glossy.
- This will take 5 to 6 minutes from start to finish.
- Please remember that chocolate burns very quickly.
- So, do not step away from the mixture even for a short time.
Adding flavors
- Once the chocolate mixture is ready, stir in the peppermint extract and mix well.
- Wait for the mixture to become luke-warm.
- When done, add the crushed candy canes. Mix well.
Chilling time
- Refrigerate this mixture for at least 6 hours or until it sets and becomes firm.
- When done, use a cookie scoop or ice cream scoop and scoop the mixture out and shape into a smooth ball.
Shaping the truffles
- Roll the shaped truffle in some cocoa powder.
- Roll the cocoa coated truffles over the sprinkles if using at this stage.
- Now, place the shaped truffle in a muffin liner and return them to the fridge until ready to serve.
Notes
- These truffles need a chilling time of at least 6 hours. So plan accordingly.
- Use a heavy bottomed sauce pan to melt the chocolate and cream mixture together. Do this on low flame and keep stirring to avoid burning.
- Wait for the melted chocolate+cream mixture to become luke-warm before adding the crushed candy canes. If you add them while the mixture is hot, they will melt into the mixture. Our goal is to get a few crunchy bites of candy cane when biting into the truffles. So it is important to not melt the crushed candy canes fully.
- I recommend using a cookie scoop or ice cream scoop to shape the truffles. These yield evenly shaped truffles.
- If you are making a double batch of these truffles, I recommend that you refrigerate the cream and chocolate mixture in two batches. Work with one batch at a time and keep the other in the fridge. Do not remove the other batch until you are ready to work on it. This is because chocolate will melt and the truffles won't hold their shape.
- Place each shaped truffle in a small muffin liner and keep them refrigerated until ready to serve.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Leave a Reply