Mint Chocolate Truffles Recipe

Mint Chocolate Truffles require only 3 ingredients and can be microwaved. The ideal mint chocolate treat!

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INGREDIENTS

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INSTRUCTIONS

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Put small chocolate pieces in a heatproof bowl. Set aside. For 45–60 seconds, I microwave heavy whipping cream in a glass measuring cup. Stay alert to avoid bubbling!

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Remove microwaved heavy cream and carefully add peppermint. Wait 4-5 minutes after pouring warm heavy whipping cream over chocolate.

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Mix gently one-way until smooth. Stir chocolate gently in 15-second increments in the microwave until smooth. Wrap chocolate in plastic and chill for 3 hours.

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Use parchment on a large baking sheet. Take plastic wrap and chilled filling off. Use a spoon, cookie scoop, or similar tool to measure filling evenly. Place hand-formed balls on baking sheet.

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Melt chocolate coating in fridge. Reserve a parchment-lined baking sheet.

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Chop chocolate and put in microwave-safe bowl. To melt and smooth chocolate, microwave for 20–30 seconds, stirring well after each increment.

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After refrigerating, dip truffles in melted chocolate and place on baking sheet. Once all truffles are coated, refrigerate the baking sheet until the chocolate sets.

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Mint Chocolate Truffles Recipe

Mint Chocolate Truffles require only 3 ingredients and can be microwaved. The ideal mint chocolate treat!

INGREDIENTS

SERVINGS: 20 TRUFFLES FOR THE TRUFFLE FILLING: – 8 ounces semi-sweet chocolate – 1/2 cup (120 ml) heavy whipping cream – 1/2 teaspoon peppermint extract or mint extract FOR THE CHOCOLATE COATING: – 6-8 ounces semi-sweet chocolate use more as needed

INSTRUCTIONS

Put small chocolate pieces in a heatproof bowl. Set aside. For 45–60 seconds, I microwave heavy whipping cream in a glass measuring cup. Stay alert to avoid bubbling!

Remove microwaved heavy cream and carefully add peppermint. Wait 4-5 minutes after pouring warm heavy whipping cream over chocolate.

Mix gently one-way until smooth. Stir chocolate gently in 15-second increments in the microwave until smooth. Wrap chocolate in plastic and chill for 3 hours.

Use parchment on a large baking sheet. Take plastic wrap and chilled filling off. Use a spoon, cookie scoop, or similar tool to measure filling evenly. Place hand-formed balls on baking sheet.

Melt chocolate coating in fridge. Reserve a parchment-lined baking sheet.

Chop chocolate and put in microwave-safe bowl. To melt and smooth chocolate, microwave for 20–30 seconds, stirring well after each increment.

After refrigerating, dip truffles in melted chocolate and place on baking sheet. Once all truffles are coated, refrigerate the baking sheet until the chocolate sets.

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