Mint Truffles
Submitted by loriann
Mint chocolate truffles from just four ingredients: a creamy ganache of mint chips, butter and cream, chilled, rolled into balls and dusted in chocolate sprinkles. An easy no-bake holiday candy.
YIELD
24 servingsPREP
15 minCOOK
15 minREADY
3 hrsFour ingredients stand between you and a box of homemade mint truffles. Using mint chocolate chips means the flavor is built right in, with no fussing over extracts or measuring.
The base is a simple ganache. Melt the mint chips with cream and butter over low heat until glossy and smooth, then chill until it is fudgy but still soft enough to scoop, about two hours.
Timing that chill is the real trick. Too soft and the truffles slump; too firm and they crack when you roll them. Aim for the texture of cool, pliable fudge.
Roll tablespoons of the ganache into balls between your palms, then roll those in chocolate sprinkles or cocoa. That coating is not just for looks; it keeps the truffle from melting onto your fingers. They hold in the fridge for a few days or freeze for weeks, which makes them ideal for gifting.
Kitchen Tips
- Melt the chips low and slow. High heat scorches chocolate and turns the ganache grainy.
- If the truffles set too hard to coat, warm each one between your palms until the surface softens and the sprinkles stick.
- Work quickly with clean, cool hands. Warm hands melt the ganache as you roll.
Variations
- Switch the coating to crushed candy canes, cocoa, powdered sugar, chopped nuts or cookie crumbs.
- Use semisweet or dark chips and a few drops of peppermint extract if mint chips are hard to find.
- Drizzle with white chocolate for a two-tone finish.
Ingredients
Directions
Melt chips with whipping cream and butter in heavy, medium saucpan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours.
Shape about 1 tablespoon of the mixture into 1¼ inch ball. To shape, roll mixture in your palms. Place ball on waxed paper.
Place sprinkles in shallow bowl.
Roll balls in sprinkles, place in petit four or candy cases. ( if coating mixture won’t stick because truffle has set, roll between your palms until outside is soft.)
Truffles can be refrigerated 2 to 3 days or frozen several weeks.
Hint: Truffles are coated with cocoa, powdered sugar, nuts, sprinkles or cookie crumbs to add flavor and prevent the truffle from melting in your fingers.
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