Mint Chocolate truffles

Mint Chocolate truffles

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(12 ratings)

Prep: 30 mins Cook: 5 mins Plus cooling


Makes 20
An impressive accompaniment to after-dinner coffee, or box these up for gifts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal81
  • fat9g
  • saturates3g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.02g
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  • 100ml double cream
  • 200g milk chocolate, broken into pieces
  • ¼ tsp peppermint essence (we used Sainsbury's)
  • icing sugar, for rolling


  1. Bring the cream just to the boil in a pan. Turn off the heat and stir in the chocolate. Stir until melted, then add the peppermint. Cool, then chill until the mixture is solid, about 2-3 hrs.

  2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands, then roll in icing sugar. They will keep chilled for 3 days or freeze for up to 1 month.

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Comments (25)

annita321's picture

I have made these few times and they are so easy and every tasty, as an add extra I have served at the end of a dinner party with a shot of Kahlua with cream floating on top! Its a great way to end a meal.

hellawej's picture

Not bad for my first attempt at truffles! I went for the half milk/half dark Green & Black's choc as per a previous poster, and doubled the Sainsbury's peppermint essence. They went disastrously wrong and separated, like a lumpy cement with liquid on top. I don't have an electric whisk and stirring seemed to make it worse; after some internet-searching I found a Jamie Oliver tip to add a splash of boiling water and it worked a treat, resulting in a nice smooth ganache. It set in a couple of hours and then rolled easily into balls with my hands. I rolled half in icing sugar and half in cocoa powder, the latter looked better and were easier to do but didn't taste quite as good. The truffles were not minty enough and more essence would have been better.

Sarah1987UK's picture

Beautiful. I did use double the peppermint extract as I personally didn't find it quite minty enough, also substituted half of the milk chocolate for dark chocolate. Turned out wonderful. (I used all sainsburys brand extract and cooking chocolate, you can't tell that it's cheap chocolate!)

I have also tried this with orange extract syrup with milk chocolate, coated with orange zest and cocoa powder. I recommend. :)

marlyly89's picture

Ridiculously easy to make and come out fantastically. Used 2 tbsp of peppermint essence instead.

Budular's picture

Tried this tonight.
Instead of icing sugar to coat it, I used
a) mint choc powder - good as a coating.
b) white choc powder - use options white hot choc powder, worked quite nicely.
c) desiccated coconut - delicious

Going to take them into work tomorrow and see which one goes first.

Very easy to make, and very tasty.

ppp-99's picture

Really easy and delicious!

janjan87's picture

Also... Originally used a melon ball spoon which works great though get stuck in their with your hands! Used lots more peppermint essence, about 2 tablespoons as I preferred a stronger taste. Also used half milk choc, half dark 70% choc, both green and blacks, better chocolate definitely gives a better taste! First batch used icing sugar, wasn't impressed as this went funny after being kept in the fridge so on the second batch used coca powder and I found this much better! Enjoy! :)

janjan87's picture

Made these as part of a Christmas hamper for a friend plus lots of extras for family and work colleagues, and they went down very well! I made these as well as the other choc hazelnut and coconut truffle recipes that are on here, decorated half the batch and froze the other half (without any decorations) in tuppaware boxes spaced out on baking parchment. Froze for about a week, defrosted in the fridge the day I needed them (which didn't long at all!) and just before I needed to decorate them I got them out the fridge to bring them to room temperature (that didn't take long either!). Although messy, it was great fun and I actually found it easier to handle the truffle balls slightly in my hands to "reactivate" the stickiness as I found the truffles picked up the decorations much better for a better coating.

alanyalynda's picture

I did not have any essence so when heating the cream I added fresh mint leaves - strained them out b4 I added the chocolate. Worked well - nice minty flavour

carowow's picture

Loved this, so easy to make with my young daughter. Tried Dairy Milk and Vanilla essence for my second batch, tasted yummy but found the chocolate very sticky to roll around whereas the first lot with cooking chocolate wasn't! Also tried sprinkles but they are not half as nice as cocoa powder.

limonncello's picture

also, I rolled half in icicng sugar, half in cocoa powder, cocoa powder ones definitely looked prettier.

limonncello's picture

I've just made these, so quick and easy to prep!
I had to add 2 tsp of peppermint essence though and I also used Sainsbury's so be sure to try before chilling to see if it's strong enough. I will be making these for xmas presents, cheap and easy and can be done in advance - perfect.

leesuzy's picture

Extremely quick and simple to make and went down a treat at a family dinner party. My next step will be to experiment with other flavourings I think! Anyone tried them with half fat cream?

anightq7's picture

I made these for a dinner party which I hosted yesterday and these went down a treat. I did add a lot more peppermint essence, and I will be experimenting with some different flavours. They were very, very cheap and easy to make. Will definitely be making these again! :D

jjfoodie12's picture

I am helping my future sister in law plan her wedding. Right now, we're working on the wedding favors. Kelly is giving the reception guests a single truffle. These will make the perfect gift! She and I began looking for packaging, and we found the cutest favor boxes from Box and Wrap! These boxes fit a single truffle, and the boxes come in all colors. Favors Done!

rachmacruss's picture

yes, hello Fi,

am about to attack these. did you roll them in icing sugar before freezing them?

Did u get your peppermint essence from Sainsburys as i know some supermarkets have different strengths - Asda for example have v weak flavourings. I hope you are able to answer, i am attempting them on Saturday and dont have time to experiment.


emilylhall2006's picture

heya,just wondered what you did about freezing these? do you make them and roll them in the icing sugar and then freeze them? and how long do they take to defrost? Thank you!! :)

wonderwoman27's picture

after a failed first attempt (forgot to use double cream!), the second batch turned out great. I put in over half a tsp of peppermint essence as wasn't strong enough for me and find the taste perfect - not overpowering at all. They did take well over 24 hours to set properly in the fridge. Have frozen the rest ready to give as gifts for christmas! would love to try different flavours, poss using baileys etc but not sure where to start with altering these truffle recipes!

2dvc8yx's picture

I changed the mint to Baileys and they were very nice, although i did add more chocolate to make them set a bit more. I also coated them in chocolate rather than icing sugar. They didn't last long!!


Questions (7)

NorAzlina96's picture

what does it mean by "They will keep chilled for 3 days or freeze for up to 1 month." Does it mean i must chill it for 3 days before eating it or it only last for 3 days? someone please help.

goodfoodteam's picture

Hello the instructions mean they will keep well in the fridge for up to 3 days before they start to deteriorate or you can freeze them for a month. Sorry for any confusion.

ldupuy's picture

Anybody knows if I can use crème fraîche instead of double cream? and so liquid or stiff creme fraiche? I live in France, so double cream is not be found anywhere around me...
Thanks a lot for your help

goodfoodteam's picture

We think a full fat crème fraiche will be fine to use instead of double cream.

Nelawrence3's picture

Does anybody know how many truffles this makes? I want to make them as a gift and I'm not whether to stick with the recipe or half it just to make enough for a small gift box full.

charlotte.chambers's picture

How long do they last? I am hoping to give them as part of a Christmas present and want to know how far in advance to make them.

goodfoodteam's picture

Hi Charlotte, 

They will last for about 3 weeks, keep them in an airtight container in a cool dark place. 

Have a merry Christmas. 

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