Best Mint Chocolate Truffles Recipes

MINT CHOCOLATE TRUFFLES

Steps:

• Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture. Stir in the mint extract to your taste.
• Remove from the heat, and then cover and refrigerate until completely cool, at least 2 hours.
• Once chilled, roll in teaspoon-size balls, and then dip into the melted milk chocolate coating, using a fork to let the excess chocolate drip off.
• Color the decorators sugar with a small amount of green food coloring and sprinkle on top of the truffles.

EASY MINT CHOCOLATE TRUFFLES

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.

EASY MINT CHOCOLATE TRUFFLES

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.

MINT CHOCOLATE TRUFFLES

Steps:

• Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.
• Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

CHOCOLATE MINT TRUFFLES

Steps:

• In a saucepan, combine the chocolate, butter, cream and schnapps and heat over moderately-low heat, stirring, until it is smooth.
• Transfer to a small bowl and chill, covered, for 2 hours, or until firm.
• In a small bowl, sift together cocoa and icing sugar and combine well.
• Put bowl of truffle mixture in a bowl of ice and cold water.
• Form the mixture into 1 inch balls, coating fingers with cocoa mixture to keep truffle from sticking, and roll balls in cocoa mixture.
• Chill on a baking sheet lined with wax paper for atleast 1 hour, or until firm.
• Serve in a dish garnished with fresh mint leaves.
• (the truffles keep in an airtight container, chilled, for up to 2 weeks).

DARK CHOCOLATE MINT TRUFFLES

Steps:

• Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
• Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
• Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
• Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.

DUTCH CHOCOLATE-MINT TRUFFLES

Steps:

• Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
• Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.

CHOCOLATE, MINT & CHILLI TRUFFLES

Steps:

• Pour the cream into a pan and heat until just steaming, but not boiling. Put the chopped chocolate and butter in a bowl, pour over the hot cream, and stir until smooth. Add the golden syrup, mint extract and chilli. Chill until firm, about 2 hrs.
• Using a melon baller roll into 1 tsp balls. Roll the balls in chopped almonds and set on a tray. Cover and chill until serving.

MINT CHOCOLATE TRUFFLES

Steps:

• 1. gather equipment needed. glass bowl for storage (either with a lid or use plastic wrap) non stick pan for combining ingredients.
• 2. pour sweetened condensed milk into pan heat on low, add chips and stir until completely melted and mixed .... when it is almost mixed you might need turn off the heat to avoid burning the chocolate.
• 3. pour into bowl and chill for 2 hours. roll in balls and then roll into the cookie crumbs chill at least one more hour then enjoy!!!

CHOCOLATE MINT TRUFFLES

Steps:

• 1. In heavy saucepan, over low heat melt choc. chips, with the sweetened milk. Chill 2 hours or until firm. Shape into balls, roll in any above coatings. Chill 1 hour. Store covered at room temp.

MINT CHOCOLATE TRUFFLES

Steps:

• bring cream and mint to boil. Cover, remove from heat and let steep for 1 hour. Strain and squeeze leaves. Simmer to reduce to 1/2 cup, about 5 minutes. Add 12 Oz of chocolate and butter. Whisk on low until smooth. Stir in liquor and vanilla. Freeze until firm (20 min)Roll balls in remaining chocolate, grated and re-chill and serve at room temp

CHOCOLATE MINT TRUFFLES

Steps:

• Bring heavy cream, butter and corn syrup to a boil. Add semi sweet chocolate and turn off heat. Slowly stir until combined and chocolate is all melted. Refrigerate for 25 minutes. Stir. Refrigerate for 15 minutes. Mixture should be pretty solid. Take one tablespoon at a time and roll between your hands to form balls. Line up on wax paper and refrigerate for 20 minutes. Crush candy canes into tiny bites either with food processor or hand chopper. Lay out on wax paper. Put white chocolate in microwave safe bowl on high for 1.5 minutes. Remove and stir until completely melted. Take chocolate from refrigerator and roll in white chocolate by hand. Then roll in the candy canes. Set on wax paper to solidify (should only take 20 minutes if your kitchen is cool). Store in an airtight container.