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Chocolate mint truffles coated in cocoa powder

Decadent Mint Chocolate Truffles

These decadent mint chocolate truffles are a delightful treat, perfect for any occasion. Made with rich dark chocolate, fresh mint, and a hint of crème de menthe, they offer a luxurious melt-in-your-mouth experience.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 24 truffles
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Truffle Ingredients
  • 12 ounces good quality dark chocolate (60-70% cacao) finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter softened
  • 1/2 teaspoon pure peppermint extract start with 1/4 tsp and add more to taste
  • 1 tablespoon crème de menthe optional, but highly recommended for depth of flavor
For coating
  • Unsweetened cocoa powder or powdered sugar, melted tempered chocolate, or finely crushed peppermints

Equipment

  • heatproof bowl
  • small saucepan
  • whisk or spatula
  • plastic wrap
  • small scoop
  • parchment-lined baking sheet

Method
 

Preparation
  1. Place the finely chopped dark chocolate in a heatproof bowl to prepare for the ganache base.
  2. Gently heat the heavy cream and butter in a small saucepan until it simmers, avoiding a rolling boil.
  3. Pour the hot cream mixture over the chocolate and let it stand for 5 minutes to melt.
  4. After 5 minutes, gently stir the mixture from the center until it forms a smooth, glossy ganache.
  5. Stir in the peppermint extract and crème de menthe, then taste and adjust the mint flavoring as desired.
  6. Cover the bowl with plastic wrap and refrigerate for 2-3 hours until the ganache is firm enough to roll.
  7. Scoop out small portions of the chilled ganache and roll them into smooth, bite-sized balls.
  8. Roll the truffles in your desired coating, such as cocoa powder, powdered sugar, melted chocolate, or crushed peppermints.
  9. Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set the coating.

Notes

For best results, use high-quality dark chocolate. If the ganache becomes too sticky while rolling, simply return it to the refrigerator for a short period to firm up again.