There are few things more decadent than truffles. Specifically, chocolate mint truffles. And, to be honest, there are few things I love more than chocolate and mint.
The love began with Baskin Robbins chocolate chip mint ice cream. A flavor, I must admit, remains a favorite to this day.
And then came the Andes Chocolate Mints. They were and are divine.
But nothing can compare to Chocolate Mint Truffles, to me.
And, incredibly easy. So easy you won’t want to divulge that secret to the recipient of your Chocolate Mint Truffles.
They are special enough for gifts, perfect for the Holidays, and indulgent enough for a pillow treat on Valentine’s Day.
Chocolate Mint Truffles
5 packages (4 oz. each) meltable chocolate, divided (I most often use Baker’s dark chocolate, but semi-sweet or even milk chocolate works too)
1 package (8 oz.) cream cheese, softened
3-4 drops of mint extract
Decorations: chopped nuts, cocoa powder, multi-colored sprinkles, chocolate shavings, cookie crumbs, coconut, green tinted icing glaze, sea salt
Yield: 36 truffles (They freeze well. Unless I’m baking for the holidays, I always freeze at least half of the batch)
Melt 8 oz. chocolate as directed on package. Beat cream cheese and mint extract with mixer until creamy. Blend in melted chocolate. Refrigerate 1 hour or until firm.
Shape chocolate mixture into 36 balls (I use a 1-inch cookie scoop). Place chocolate truffles on a parchment or waxed paper-covered rimmed baking sheet.
Melt remaining chocolate. Use a fork to dip truffles in chocolate; return to prepared baking sheet. Sprinkle decorations on truffles as desired. Refrigerate 1 hour.