Mint chocolate truffles

Mint chocolate truffles

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(21 ratings)

Prep: 30 mins Cook: 5 mins Plus cooling


Makes 20

Make chocolate truffles as an impressive accompaniment to after-dinner coffee, or box them up and give them as gifts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal81
  • fat9g
  • saturates3g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein1g
  • salt0.02g


  • 100ml double cream
  • 200g milk chocolate, broken into pieces
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 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, questions and tips

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ssysum's picture
9th Sep, 2019
This is my go-to truffle recipe. Like other readers, I upped the amount of extract as they are very subtle without and I used half dark/half milk which made them less sickly. A great recipe to experiment with. I have tried them with pistachio extract and coated in pistachio nuts since to great response!
25th Dec, 2016
Almost perfect but everybody agreed that it needs more peppermint!
15th Dec, 2016
soooo easy! and looks impressive! the supermarket i went to had sold out of peppermint essence so i bought orange essence and instead of dusting with icing sugar i sprayed with edible gold glitter. giving to friends as xmas prezzies. turned out really well :)
22nd May, 2015
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.
22nd Mar, 2015
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
13th Dec, 2014
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. :)
22nd Dec, 2013
22nd Dec, 2013
Ridiculously easy to make and come out fantastically. Used 2 tbsp of peppermint essence instead.
18th Dec, 2013
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.
29th May, 2013
Really easy and delicious!


Rebecca best's picture
Rebecca best
29th Nov, 2019
Will dark cooking chocolate also work? I was hoping to give it a slightly richer taste.
lulu_grimes's picture
2nd Dec, 2019
Hello, Yes you can use dark chocolate but there's no sugar in the truffle mix so they might be quite strong. A dark milk would work well for a richer flavour. Taste the mix to make sure it is sweet enough. I hope this helps.
28th Jan, 2016
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
21st Mar, 2016
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.
2nd Dec, 2015
Hello, 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
14th Dec, 2015
We think a full fat crème fraiche will be fine to use instead of double cream.
13th Jan, 2014
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.
8th Dec, 2013
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
18th Dec, 2013
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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