Classic Mint Chocolate Truffles
These classic mint chocolate truffles are a delightful treat, featuring a rich dark chocolate ganache infused with refreshing peppermint, perfect for a sophisticated dessert.
Equipment
- heatproof bowl
- small saucepan
- whisk or spatula
- plastic wrap
- small scoop (½-tablespoon)
- parchment paper
- parchment-lined tray
Ingredients
Truffle Ingredients
- 10 ounces high-quality dark chocolate (60-75% cacao) finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ½-1 teaspoon pure peppermint extract to taste
- Pinch salt
Optional Coatings
- unsweetened cocoa powder
- melted chocolate
- finely chopped nuts
- crushed peppermints or candy canes
Instructions
Making the Ganache
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until it just simmers at the edges, then remove from heat.
- Pour the hot cream mixture over the chopped chocolate and let it sit for 5 minutes to melt.
- After 5 minutes, gently stir the mixture from the center outwards until it forms a smooth, glossy ganache.
- Stir in the peppermint extract and a pinch of salt, then taste and adjust mint intensity as desired.
Chilling and Shaping
- Cover the bowl with plastic wrap directly on the ganache surface and refrigerate for 2-4 hours, or until firm enough to scoop.
- Use a small scoop (½-tablespoon) to portion the ganache; lightly dust your hands with cocoa powder or wear gloves and quickly roll each portion into a smooth ball.
Coating and Setting
- Roll the shaped truffles in your chosen coating, such as cocoa powder or melted chocolate; for melted chocolate, dip and place on parchment paper to set.
- Place the finished truffles on a parchment-lined tray and refrigerate for an additional 15-30 minutes to fully set the coatings.
Notes
For the best texture and flavor, use high-quality dark chocolate. When rolling truffles, work quickly to prevent the ganache from melting in your hands. If the ganache becomes too soft at any point, simply return it to the refrigerator to firm up again. Store finished truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months for longer storage.