Ingredients
Scale
- 12 oz Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 1/4 cup Mint Extract
- 2 tbsp Unsalted Butter (optional, for extra shine)
- 1/4 cup Cocoa Powder (for rolling)
- 1/4 cup Powdered Sugar (for rolling, optional)
- 1/4 cup Chopped Nuts (for rolling, optional)
Instructions
- Step 1: Place the chocolate chips in a heat-safe bowl.
- Step 2: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil. If using a microwave, heat in 30-second intervals, stirring in between, until hot but not boiling.
- Step 3: Pour the hot cream over the chocolate chips. Let it sit for about a minute to soften the chocolate.
- Step 4: Add the mint extract (and butter, if using). Gently stir the mixture until the chocolate is completely melted and smooth. Be careful not to overmix.
- Step 5: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm enough to scoop.
- Step 6: Once firm, use a spoon or small cookie scoop to form small balls. Roll each ball in cocoa powder, powdered sugar, or chopped nuts to coat. Store in an airtight container in the refrigerator.
Notes
- Store these truffles in the refrigerator for up to a week to maintain their firm texture and prevent melting.
- No reheating needed – these are best enjoyed straight from the fridge for a cool, refreshing treat!
- Serve these delectable mint chocolate truffles as an elegant after-dinner sweet or a delightful addition to a holiday dessert platter.
- For extra smooth truffles, ensure the cream is hot enough to melt the chocolate completely, but avoid scorching the chocolate by stirring gently and not overmixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American