Hey there, chocolate lovers!
Are you craving something sweet and indulgent? I’ve got the perfect treat for you!
Today, I’m sharing my delightful recipe for Andes mint chocolate truffles.
They’re rich, creamy, and have that perfect minty kick.
Best part? They’re super easy to whip up at home!
Get ready to impress your friends and satisfy your sweet tooth! Let’s dive in!
Suggestions for Ingredient Substitution
Cream cheese can be substituted with mascarpone for a richer flavor, or coconut cream for a dairy-free option. Use equal amounts of either alternative. For coconut cream, refrigerate a can of full-fat coconut milk overnight and use only the solidified portion. Semisweet chocolate chips can be replaced with dark chocolate chips for a more intense flavor, or milk chocolate chips for a sweeter taste. Use the same quantity as called for in the recipe. Andes mints can be substituted with any chocolate-mint candy or a combination of chocolate chips and peppermint extract. If using extract, reduce the amount of peppermint essence in the recipe. For a mint-free version, consider using chopped nuts or dried fruit instead. Adjust quantities to taste and texture preferences.
| Preparation Time | 15-30 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 75-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 20-25 g
- Fat: 200-220 g
- Carbohydrates: 400-450 g
Ingredients
- 8 ounces softened cream cheese
- 2 cups semisweet chocolate chips
- 1/4 cup chopped andes mints
- 2 cups powdered sugar
- 1 teaspoon peppermint essence
- 1 package of chocolate melting wafers
- 1/2 cup chopped andes mints for topping
- 1 cup white chocolate melting wafers, colored green, for decoration
Step 1: Prepare the Cream Cheese Mixture
In a large mixing bowl, combine softened cream cheese and confectioner’s sugar.
Add a few drops of peppermint extract for flavor and mix everything until well combined and smooth.
Step 2: Melt the Chocolate and Mix
Melt the chocolate chips and crushed Andes mints by microwaving them at 50% power in 30-second bursts.
Stir after each burst until the mixture becomes smooth.
Once melted, pour the chocolate into the cream cheese mixture and beat until it is thoroughly combined and smooth.
Step 3: Chill the Filling
Transfer the creamy chocolate mixture onto a large piece of plastic wrap.
Wrap it tightly to form a log shape and refrigerate for 45 minutes to allow it to firm up.
Step 4: Shape the Truffles
After chilling, roll the firm filling into one-inch balls.
Place these balls onto a baking tray lined with parchment paper, ensuring they are well-spaced to avoid them sticking together.
Step 5: Coat with Chocolate
Melt milk chocolate wafers in the microwave, using 30-second bursts at 50% power.
Keep the melted chocolate warm by placing the bowl over a steaming pot of water on the countertop.
Drop a truffle ball into the melted chocolate, ensuring it is completely coated using a fork.
Scoop it out with the fork and gently shake off any excess chocolate before placing it back onto the parchment paper.
Step 6: Garnish and Finish
If you choose to garnish with chopped Andes mints, sprinkle a few pieces on top of each truffle immediately after dipping.
If using green (white) chocolate for garnishing, wait until you have dipped all the truffles before starting to drizzle the melted green chocolate over them.
Allow the truffles to set completely before serving.
