Dark Chocolate and Mint Truffles

Dark Chocolate and Mint Truffles


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Imagine this: It’s a slow Saturday morning. You sit down at the table with a fresh-brewed cup of coffee and a plate of these decadent truffles. These bite-sized luxuries will be an amazing start to your day.

Shared by
Chicago, IL

Time needed

10 min preparation + 7 hour cooking

Serving Size / Yield

20 servings


  • 1 cup of dark chocolate, chopped
  • ½ cup of heavy cream
  • ½ cup of milk chocolate, melted
  • 1 tablespoon of butter
  • ¼ teaspoon of peppermint extract
  • ¼ cup of toasted almonds, chopped
  • ¼ cup of dark chocolate, melted

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Begin by bringing the heavy cream to boil in a saucepan, and then slowly pour in the dark chocolate. Take care to stir constantly. Once the mixture is smooth, stir in the butter and peppermint extract. Cover the chocolate blend and let it chill in the fridge for at least five hours.
Once the chocolate has chilled, shape into tablespoon size balls, roll on the toasted almonds and place onto a baking tray. Return the truffles to the fridge in order to remain cold. Meanwhile, melt the milk and dark chocolate in separate saucepans. Allow the chocolate to cool before rolling the chilled truffles in the milk chocolate and drizzling the dark chocolate on top. Finally, let the truffles chill in the fridge once again for at least an hour before serving.

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