Andes Mint Chocolate Truffles
Creamy, minty chocolate truffles made with real Andes mints and a silky ganache center, coated in glossy chocolate for the perfect homemade Christmas gift or holiday treat. Easy to make, crowd-pleasing, and ideal for gifting or sharing at festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 32 Andes Mint Chocolates (about 168g), chopped
- 1 cup semi-sweet chocolate chips (170g)
- 1/2 cup heavy whipping cream (120ml)
- 2 tablespoons unsalted butter (28g), room temperature
- Pinch of salt
- 1 teaspoon pure vanilla extract (optional)
- 1 cup semi-sweet chocolate chips or baking chocolate (170g) (for coating)
- 2 teaspoons coconut oil or vegetable shortening (10ml) (for coating)
- 6–8 extra Andes Mint Chocolates, finely chopped (for garnish)
Instructions
- Combine 1 cup semi-sweet chocolate chips and 32 chopped Andes Mint Chocolates in a microwave-safe bowl. Set aside.
- Heat 1/2 cup heavy whipping cream in a small saucepan or microwave until it just starts to simmer (about 1 minute on medium heat). Do not boil.
- Pour hot cream over the chocolate and Andes mints. Let sit for 1 minute, then stir gently until fully melted and smooth. Microwave in 20-second bursts if needed, stirring after each, until glossy and lump-free.
- Stir in 2 tablespoons unsalted butter, pinch of salt, and 1 teaspoon vanilla extract (if using). Mix until butter melts and ganache is thick and shiny.
- Cover bowl with plastic wrap and refrigerate for 1-2 hours (or 30 minutes in the freezer) until mixture is firm but scoopable.
- Use a small cookie scoop or spoon to portion out 1-inch balls (about 1 tablespoon each). Roll quickly between palms for a smooth finish. If too soft, chill for another 15 minutes.
- Place truffle balls on a parchment-lined baking sheet and refrigerate for 20-30 minutes.
- Melt 1 cup semi-sweet chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring until smooth and glossy. Let cool for 2-3 minutes.
- Using forks or dipping tools, lower each chilled truffle into the melted chocolate. Tap off excess and return to parchment-lined sheet. Reheat coating if it thickens.
- Sprinkle freshly chopped Andes mints on top of each truffle while coating is wet. Let truffles set at room temperature or refrigerate for 10-15 minutes until firm.
Notes
Use room temperature butter for a silky ganache. Ensure all tools are dry before melting chocolate to prevent seizing. Chill ganache and truffle balls thoroughly for neat, round truffles and a firm center. Work in small batches to prevent melting during dipping. Truffles can be made dairy-free or gluten-free with appropriate ingredient swaps. Store in an airtight container in the fridge for up to 2 weeks or freeze for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 8
- Sodium: 15
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 9
- Fiber: 1
- Protein: 1
Keywords: Andes mint, chocolate truffles, Christmas gifts, holiday dessert, mint chocolate, easy truffles, homemade candy, gluten-free dessert