Chocolate Mint Truffles: Easy Homemade Mini Mint Desserts
Learn how to make rich, velvety chocolate mint truffles with this easy homemade mint truffles recipe. Perfect for mint desserts and candy truffles gifts.
Equipment
- 1 Number 100 mini scooper optional
- 1 Medium-sized heavy gauge saucepan
- 1 Cookie sheet
- 1 Heat resistant mixing bowl or double boiler
- 1 small saucepan optional, depending upon the size of the heat resistant mixing bowl if you decide to melt the dipping chocolate that way
- Plastic wrap
- Aluminum foil
Ingredients
- 1½ cups mint chocolate chips
- 3 tablespoons heavy cream
- 1 tablespoon butter
- ¼ teaspoon mint or peppermint extract optional
Outside Coating
- 1 cup dark or semi-sweet chocolate chips or chocolate bars broken into small chunks
- 2 teaspoons shortening I use butter-flavored Crisco
Instructions
- In heavy-gauge saucepan, combine mint chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth.
- Cover with plastic wrap and freeze for 20 minutes.
- Line a baking sheet with foil. Using the 100-sized scooper, drop scoops of the mixture onto the foil-lined baking sheet. You could also drop teaspoonsful of the mixture onto the baking sheet, then shape into balls. Freeze until firm, about 10 minutes.
- While truffles are freezing, heat water in a saucepan. Place a mixing bowl over the hot (not boiling) water. Melt the chocolate chips and shortening, stirring until smooth.
- Drop frozen truffles, one at a time, into the melted coating. Stir quickly to coat. Remove with a fork, shaking off excess coating.
- Place coated truffles on the cookie sheet. Decorate with an optional topping like green sprinkles to give a hint about the mint flavor.
- Chill coated chocolate truffles in the refrigerator until set. Store the mint chocolate truffles in the refrigerator.