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Mint Chocolate Truffles

Chocolate Truffles
Everyone should try making truffles at least once in their lives. They are delicious and dead easy to make.

Essentially, all you have to do is combine chocolate and heavy cream in a heat-proof dish (I tend to use glass bowls) and melt them together. Once the mixture – called ganache – is smooth, it is chilled slightly until it is firm and easy to handle.
One thing that I do to make the process easier is that I melt the chocolate and the cream in the microwave, rather than on top of a double boiler. You have to take your time – working in intervals of a few seconds – but the whole process only takes a minute or so.

When everything is mixed together, I refrigerate the ganache. It can be made a few days in advance and kept cold in the refrigerator, then warmed slightly to room temperature to make shaping the balls easier. Speaking of the balls, I find it very difficult to shape them by hand, so I scoop the ganache into a ball with a teaspoon and use a small knife to turn it out into a ball. The shape can be adjusted slightly once it is covered in cocoa and is less sticky.

Adding peppermint makes these taste a lot like the York peppermint patty candies, but any flavor of extract (or none at all, if you like things very chocolaty) can be substituted. Vanilla is a nice option, as is cinnamon, but feel free to get creative with any flavors you like.

The truffles can be stored in the refrigerator, but should be eaten at room temperature for the best flavor and texture.

Mint Chocolate Truffles

8-oz bittersweet chocolate, chopped

1/4 cup heavy cream

1 tsp peppermint extract*

cocoa powder

In a medium glass bowl, combine the chocolate and the heavy cream. Melt the two together, whisking frequently, until just smooth. This can be done by placing the bowl over a small saucepan of gently simmering water, or by putting the bowl into the microwave on high in 10 second intervals, whisking between each.
Whisk in peppermint extract.
Chill at least 30 minutes.
Remove from refrigerator and let the ganache soften until it is easy to work with. Form teaspoon-sized balls (using a teaspoon and a small knife to shape them) and roll in cocoa powder.
Makes about 24-28 truffles, depending on size and whether you sample any ganache.

*Note: You could use more, if you want a mintier flavor, and you can substitute just about any other kind of flavoring, too.

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  • :: Lavender cupcaker ::
    August 21, 2006

    wow!! Chocolate Truffles.. i just had one the other day and wat a coincidence that u actually made it yrself!


    I must try out yr recipe.. hope u enjoyed them.

  • Laura Rebecca
    August 21, 2006

    Yum! They look great.

  • Cathy
    August 21, 2006

    I did try once – but it’s been way too long. Yours look delicious Nic!

  • Kate
    August 21, 2006

    gorgeous! mint truffles have always been my favorite…although i’m also partial to goat cheese truffles with lemon extraxt (i think the recipe is in my recipe index). you’re right – they’re a snap to make!

  • Kim
    August 21, 2006

    I usually flavor truffles with Chambord or Frangelico if they’re for grown ups. They are easy and deee-lish!

  • Nicolai
    August 21, 2006

    You can get a more “realistic” mint flavor by heating the cream, throwing in a handful of fresh mint (whichever variety you prefer), and letting it steep in a covered pot like tea. (You can infuse all manner of things this way!) Strain the leaves out and pour over your chopped chocolate, which will be melted by the heat of the cream.

    You can also try a melon baller for scooping. If the ball of ganache won’t release, cup the back of the baller in the palm of your hand, which will heat the outermost part of the ganache ball and should loosen it.

    Technically, truffles are dipped in melted chocolate before being coated with cocoa, which also makes them last longer by sealing the cream from exposure to air. Bangling the bowl of ganache against the counter to allow all the air bubbles to rise out helps with that, too. But chances are they won’t last that long anyway!

  • Di's Kitchen
    August 21, 2006

    Nicolai has a great idea, but you can go a step further – King Arthur Flour sells a 1 Teaspoon scoop – like an ice cream scoop – works slick and they come out the same every time!


  • Acme Instant Food
    August 21, 2006

    I think I tried truffles years ago and acheived a spectacular catastrophe! This might provide some motivatin to try it again. They look AMAZING–I love chocolate and mint.

  • Abby
    August 21, 2006

    I have truffles on my list to make for Christmas gifts every year. But I never have! They have such a stigma attached to them – but they don’t look all that scary. I need to get over the hump and just do it. You’ve inspired me!

  • Anonymous
    August 22, 2006

    Delicious! I love truffles. Your recipes are always great. English muffins have become a staple with several of my friends, since your post. And vegan ice cream is fantastic! My brother (also a home-made english muffin convert) started a food blog only about a week ago. I am sure he would be love it if you checked it out 🙂


    Take care,

  • Anonymous
    August 22, 2006

    Hi, I just read your recipe it sounds good but I have some advice on scooping them. There’s a very small scooper used for ice cream that I purchased at Bed and Bath that makes perfect little round balls. It has a clamp on it to scoop it right out easily. You should try it. I had a class on Truffles and they informed me the chocolate has to be between 86 and 88 degrees before placing in the frig to freeze that it makes all the difference is this true?

  • Ellie
    August 23, 2006

    They look marvellous! I keep telling myself that I must get round to trying my hand at these but never do! Hrm, one day 😉

  • Lisa
    August 23, 2006

    Finally you have given me a use for my over zealous mint bush outside the back door! I am tired of having lamb!

  • Rebecca-bakesale
    August 23, 2006

    If it’s that easy, I really have to try this. LOVE! Truffles.

  • christine
    August 24, 2006

    Ok, you’ve just convinced me. I promise to try making truffles. I want to, I’m just worried I won’t get it right, but there’s really only one way to find out no?

  • Lydia
    August 26, 2006

    Microwave truffles! What a fabulous idea.

  • Nicolai
    August 28, 2006

    Don’t be intimidated by the fancy word, truffles are easier than sugar cookies!

    Sugar cookies: mix stuff in a bowl, scoop, dredge, bake.

    Truffles: mix [less] stuff in a bowl, scoop, dredge.

    Notice a theme here? 🙂

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