These Mint Chocolate Truffles only require 3 ingredients and can be made using just the microwave. The perfect treat for mint chocolate lovers!
Last week I shared a post about how to make chocolate ganache and mentioned that you can adjust the recipe to make truffles as well. So today’s post is all about truffles! Well, mint chocolate truffles to be exact. But if you’re not a fan of mint, you can simply leave out the peppermint extract in this recipe for a basic chocolate truffle recipe.
And if you think truffles are intimidating to make, I can assure you they are not. You only need 3 ingredients to make these truffles and you can even use the microwave to make them. Does it get any easier than that?
The filling in this recipe consists of chocolate and heavy whipping cream. For this recipe, we’re using a 2:1 ratio of chocolate to heavy whipping cream to make a thicker filling for the truffles. When it comes to the chocolate in this recipe, make sure to use a good quality chocolate. I don’t suggest something like chocolate chips, you want a nice quality bar of chocolate. I really love Bakers or Ghirardelli chocolate bars for making truffles.
To make these truffles, simply chop the chocolate and place it in a heatproof bowl. Then, heat up your heavy whipping cream. I’m going to be honest, I just use the microwave to heat it up because it’s easier. Once the heavy whipping cream is heated, you’ll pour it over the chocolate and let it sit for a few minutes. Then gently stir it in one direction until it’s smooth.
Since there is more chocolate than heavy cream in this recipe, the chocolate may not completely melt. If this happens, just pop it into the microwave for 15 seconds at a time and stir gently after each increment. Once it’s completely melted and smooth, you’re done.
Now comes the hardest part, waiting for the ganache to chill. I find that about 3 hours in the refrigerator is just enough time for it to firm up and become a consistency that you can easily scoop out of the bowl. If you leave it in the refrigerator longer, just let it sit at room temperature for a little bit so that it’s easier to scoop. I’ve found that the easiest way to measure out the filling is to use a cookie scoop. It makes it so much easier than just using a spoon!
Just a note, the filling can get a little messy as you’re rolling it between your hands. I suggest having a few paper towels handy, so you can wipe your hands clean as needed.
If you want a little richer option, you can put some unsweetened cocoa powder in a bowl and toss the truffles in that instead. I really love semi-sweet chocolate, but white chocolate would be wonderful to coat these truffles in as well. You can even melt a little white chocolate and add a drop of green food dye to drizzle over these too!
- 8 ounces semi-sweet chocolate
- ½ cup (120 ml) heavy whipping cream
- ½ teaspoon peppermint extract (or mint extract)
- 6-8 ounces semi-sweet chocolate (use more as needed)
- Roughly chop the chocolate into small pieces and place in a heatproof bowl. Set aside.
- Add the heavy whipping cream to a microwave safe bowl (I like to use a glass measuring cup) and microwave for 45 seconds-1 minute until warm. Make sure to keep a close eye on it and make sure it does not bubble over!
- Remove the heavy cream from the microwave and carefully mix in the peppermint extract. Pour the warm heavy whipping cream directly over the chocolate and allow to sit for 4-5 minutes. Gently stir the mixture in one direction until smooth. If the chocolate does not completely melt, microwave the mixture in 15 second increments, stirring gently after each increment until completely melted and smooth. Place plastic wrap directly on top of the chocolate and transfer to the refrigerator for about 3 hours to chill.
- Line a large baking sheet with parchment paper and set aside. Remove the filling from the refrigerator and remove the plastic wrap. Use a spoon, cookie scoop, or something similar to measure out equal sized amounts of the filling. Gently roll each piece into a ball between your hands and place on the prepared baking sheet. Transfer to the refrigerator to chill while you melt the chocolate for the coating.
- Line a separate baking sheet with parchment paper and set aside.
- Chop the chocolate into small pieces and place in a microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until melted and smooth. Remove the truffles from the refrigerator, dip each one into the melted chocolate, and transfer to the prepared baking sheet. Once all of the truffles are coated, transfer the baking sheet with the truffles to the refrigerator until the chocolate coating is firm.
Love mint chocolate?
Be sure to try my Mint Chocolate Chip Ice Cream Brownie Pie next!