Mint chocolate truffles


  • Prep Time30 mins
  • Total Time2 hrs 30 mins
  • Makes30 Truffles
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 1g, Fat 9g.

(Gluten free)

This article was originally published on Dec 01, 2011

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.