With just 3 ingredients, these chocolate mint truffles are an easy and decadent holiday dessert. Truffles are one of the most classic Christmas desserts, and chocolate peppermint truffles are quintessentially winter. With the perfect balance of mint and chocolate, it's the ultimate velvety treat.
Pack up a tin of truffles for a beautiful handmade holiday gift, or make them as a present to yourself! For some more nice Christmas food-gifts, try our eggnog cookies, whip up a batch of mincemeat tarts, or gift a jar of homemade mixed peel.
Ingredient Notes and Substitutions
- Chocolate: use the best quality chocolate possible. Look for semi-sweet, not milk or unsweetened for this recipe. A good eating chocolate bar is great, but couverture as pictured will make the best tasting mint chocolate truffles.
- Mint oil: choose a high-quality option for this too. Essential oil is definitely not recommended. Look for a cooking oil that's made specifically for food, and note that peppermint will give the best and most traditional flavour.
Step 1: heat the milk, then add the chocolate and let it melt.
Step 2: mix to combine, then stir in the mint extract.
Step 3: transfer to a container to chill, then scoop small balls of the mixture.
Step 4: roll with your hands to form balls.
Step 5: chill the truffles until solid.
Step 6: roll in cocoa powder or icing sugar and store in the fridge.
- Roll twice: if you want rounder looking truffles, roll once, then chill, then roll again. They'll become more round after the second time and can be covered in cocoa after that.
- Try a different coating: for a more festive look, you can also use small sprinkles to roll the truffles in. Alternatively, dip in tempered chocolate.
- Don't change the chocolate: while it might seem like an easy switch, chocolate with lower cocoa solids (like milk or white) will make the truffles too soft to roll properly. If you want them to be sweeter, simply mix a little maple syrup in or choose the sugar option for coating.
While icing sugar looks beautiful when the truffles are first rolled in it, it does melt quickly. If you want the snowy look, roll the truffles in sugar directly before serving. For longer storage, roll in cocoa.
Don't be tempted to increase the amount of mint added to the ganache. It will strengthen as the truffles chill, and adding too much at the beginning will result in medicinal tasting truffles.
How to Store Truffles
Storage: keep in a sealed container in the fridge for up to five days.
Freezing: These freeze well if you want to make them in advance to keep for gifts later in December. Simply chill, then place in an airtight container and freeze for up to a month.
What makes a chocolate a truffle?
A truffle is a chocolate dessert that looks like truffle mushrooms. With their dark exterior, unevenly round surface, and matte cocoa outer layer, they look very similar to truffles.
What is a good chocolate for truffles?
The best chocolate to use for making truffles will be between 55-80% cocoa solids. Use couverture or a good-quality bar chocolate but avoid chocolate chips.
Do chocolate truffles need to be refrigerated?
Yes, truffles should be refrigerated due to the inclusion of cream. If kept at room temperature they spoil very quickly and become too soft.
If you make this Mint Chocolate Truffles recipe or any other chocolate recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Peppermint Chocolate Truffles
- Small saucepan
- Wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- Parchment paper
- ¾ cups plus 2 tablespoons heavy whipping cream
- 1 cup semi-sweet chocolate chopped or in chips
- ⅛ teaspoon peppermint extract to taste
- Cocoa powder or icing sugar for rolling
- Add the cream to a small saucepan and bring to a low simmer over low-medium heat.
- As soon as the cream starts to bubble, remove it from the heat. Add the chocolate, making sure the chocolate is fully submerged in the hot cream.
- Let the chocolate sit for 5 minutes, then stir to fully combine.
- Once mixed, add ⅛ teaspoon* mint extract. Taste and if the mint is not noticeable, add up to ⅛ teaspoon more.
- Place the ganache into a small, deep dish and chill in the fridge until fully set. We recommend at least 3-4 hours.
- Once the truffle mixture is set, use a teaspoon to scoop small balls and roll in your palms to round them out. They will be a bit rough looking (see tips below).
- Place the truffles onto a parchment-paper lined plate or tray and continue rolling until all of the mixture has been used. Chill the truffles for at least 30 minutes.
- Once set, roll the truffles in cocoa or icing sugar (see below for note on sugar). Store in a sealed container in the refrigerator for up to 5 days, or freeze for up to a month.