Mint chocolate truffles



30 min


30 Truffles

* PLUS Refrigeration Time: 120 minutes
Mint chocolate truffles

Andrew Grinton

These mint chocolate truffles are easy to make, and are a perfect holiday gift or post-dinner treat.


  • 338 g semi-sweet chocolate , chopped (about 2 1/2 cups)
  • 6 tbsp unsateld butter , cut into small pieces
  • 1/3 cup 35% cream
  • 1 tsp peppermint extract
  • 1/4 cup crushed candy canes


  • In a medium saucepan, bring 1 in. of water to simmer. Place chocolate, butter and cream in a bowl sitting on top of the saucepan, but not touching the water. Do not cover. Stir until chocolate has melted, 2 to 3 min. Remove from heat. Stir in peppermint and pour into a shallow bowl. Cool. Cover and chill until firm, about 2 hours.
  • Place waxed paper on a baking sheet. Dip a melon baller in warm water and quickly scrape it across the top of the truffle mixture to form a rough 1-in. ball. Place on lined baking sheet. Repeat. Sprinkle truffles with crushed candy cane bits.
  • Refrigerate, layered between waxed paper in airtight container, for up to 1 week, or freeze for up to 3 months.

Nutrition (per serving)

  • Calories
  • 89,
  • Protein
  • 1 g,
  • Fat
  • 9 g,

(Gluten free)