Best Easy Mint Chocolate Truffles Recipes

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EASY MINT CHOCOLATE TRUFFLES



Easy Mint Chocolate Truffles image

Moist, rich, chocolaty truffles made with brownie mix that taste like a soft Thin Mint® cookie. Fancy enough to serve for company or at a party, yet super easy and affordable.

Provided by NicoleMcmom

Time 1h35m

Yield 24

Number Of Ingredients 9

cooking spray
1 (18.4 ounce) package brownie mix
⅔ cup vegetable oil
¼ cup water
2 large eggs
1 (4.6 ounce) package creme de menthe thins (such as Andes®)
1 (12 ounce) bag semisweet chocolate chips
1 tablespoon coconut oil
green and while candy sprinkles (optional)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 9x13-inch pan with cooking spray.
  • Combine brownie mix, oil, water, and eggs in a large bowl. Stir 50 strokes with a spoon. Spread into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 31 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
  • Break up warm brownies into a large bowl. Roughly chop mint thins and add to the bowl; stir until well combined, allowing the brownies' heat to slightly melt the chocolate.
  • Form mixture into 1 1/2-inch balls, pressing firmly so they hold together. Chill in the refrigerator for 20 minutes.
  • Combine chocolate chips and oil in a small microwave-safe bowl; microwave in 30-second intervals, stirring after each one, until melted and smooth.
  • Dip each brownie ball into the melted chocolate and turn with a fork to coat. Lift and allow excess chocolate to drip off. Place dipped truffles onto a tray lined with waxed or parchment paper. Top with sprinkles, if desired.
  • Refrigerate for 5 minutes (or let sit at room temperature for 20 minutes) until chocolate has set.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 29.4 g, Cholesterol 15.5 mg, Fat 15.5 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 73.3 mg, Sugar 10.9 g

EASY MINT CHOCOLATE TRUFFLES



Easy Mint Chocolate Truffles image

I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. -Jean Olson, Wallingford, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 70 truffles.

Number Of Ingredients 8

1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
2 cups semisweet chocolate chips
1/2 teaspoon peppermint extract
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
baking cocoa, finely chopped nuts or chocolate sprinkles

Steps:

  • Line a 15x10x1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. , In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan., Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.

Nutrition Facts : Calories 174 calories, Fat 7g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 53mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.

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