Ingredients
Scale
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 teaspoon peppermint extract
- 1 cup crushed Andes mints (or Andes baking chips)
- Cocoa powder or crushed nuts for coating (optional)
Instructions
- Prepare Your Workspace: Gather all ingredients and tools including a mixing bowl, a small saucepan, and a baking sheet lined with parchment paper.
- Heat the Cream: In a small saucepan, pour the heavy cream and heat over medium until it steams but doesn’t boil.
- Melt the Chocolate: Remove from heat, add semi-sweet chocolate chips, and stir until melted and smooth.
- Add Mint Flavor: Stir in the peppermint extract.
- Add Andes Mints: Gently fold in the crushed Andes mints.
- Chill the Mixture: Transfer to a bowl, cover with plastic wrap, and refrigerate for 1 to 2 hours until firm.
- Shape the Truffles: Scoop out small balls (about 1 inch) and place on the lined baking sheet.
- Coat the Truffles: Roll in cocoa powder or crushed nuts if desired.
- Chill Again: Refrigerate for another 30 minutes to 1 hour to set completely.
- Enjoy: Serve cold on a plate or in candy cups.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: truffles, chocolate, mint, dessert, party treat