Mint Chocolate Truffles. 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.

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Mint Chocolate Truffles 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. Mint Chocolate Chip is a favorite flavor combination of mine and these little mint chocolate chip truffles are way too addicting.

You can make Mint Chocolate Truffles use 6 ingredients and 12 the steps. Here guides how you make it.

The main ingredient Mint Chocolate Truffles as follows:

You need 230 grams of bittersweet to semisweet chocolate..
You need 30 grams of unsalted butter.
Prepare 120 ml of heavy cream/ double cream.
You need 1 3/4 tsp of peppermint extract.
You need 1 of Bowls of coating: Cocoa powder, rianbow sprinkles, desiccated coconuts, roasted finely chopped peanuts, tempered chocolate, e.t.c..
You need 1 tbsp of (varies) 1-3 tablespoon of honey.

A creamy mint filling dipped in good quality dark chocolate makes a. The Mint Chocolate Truffles recipe out of our category Herb! Learn how to make decadent mint chocolate truffles using only four ingredients! These deceptively easy treats are a total crowdpleaser and couldn't be.

Instructions Mint Chocolate Truffles

Finely chop chocolate and place it in a bowl..
Add cream to saucepan, together with small diced butter and honey and bring mixture just to a boil. Butter must be melted before the mixture boils, so dice ur butter or soften them before adding it to cream in saucepan..
(Amount of honey added is dependent on the sweetness of your chocolate used and sweetness you want) I added 3 tablespoon of honey to a mixture of 72% cocoa and 65% cocoa..
When mixture starts to boil, turn off heat and pour mixture to the chopped chocolate. Let them sit for a while and stir to ensure chocolate is fully melted. If the chocolate is not fully melted, place bowl on simmering water and stir till melt..
Once chocolate is fully melted and mixture is well combined, add peppermint extract and mix well..
(You may want to use real mint leaves in this recipe. In this, slightly bruise the mint leaves and add to the saucepan together with butter and honey and bring mixture just to a boil. Strain the mixture over chocolate to remove leaves.).
Pour mixture into a shallow large dish or bowl or you can keep them in the same bowl and refrigerate till firm, approx 1-2 hours..
Using a melon baller/small ice cream scoop/ hands, scoop mixture and make into balls. You may find it hard to work with your hands as it will melt and become sticky. The trick here is to use a melon baller or small ice cream scoop to ball the mixture and using a small small spatula, or teaspoon to scoop the chocolate out..
(If you are living in hot and humid country like I do, you will need to fridge the mixture every few balls as the mixture will get too soft to work with).
This can be kept in fridge for up to a week or freeze them for months. Enjoy! =).
Place ball of truffles in a bowl of coatings and roll them to cover them completely. Lift them up gently and shake off the excess and place on a serving plate.. Its best eaten chilled..
Makes ~30 truffle balls..

These vegan mint chocolate truffles are super easy to make with just a handful of ingredients. Dark chocolate, fresh mint and crunchy hazelnuts make a decadent dessert that's great for holiday parties..mint chocolate truffles are the perfect treat for those weeks when you need a little chocolate flavours of the mint contrasting with the creamy richness of the chocolate make these truffles so. 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. Chocolate Mint Truffles are awesome and will definitely get "oohs" and "ahhs" from your guests!