Creamy Andes Mint Chocolate Truffles Recipe
These Creamy Andes Mint Chocolate Truffles combine smooth cream cheese, rich semisweet chocolate, and refreshing Andes mints for a decadent holiday treat. The truffles have a luscious chocolate coating and can be garnished with green white chocolate drizzles and extra mint pieces, perfect for mint chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 30 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Truffles:
- 8 oz cream cheese, softened to room temperature
- 2 cups semisweet chocolate chips (e.g., Ghirardelli Premium Baking Chips)
- 2 cups powdered sugar
- 1/4 cup chopped Andes mints
- 1 tsp peppermint essence
For the Coating:
- 1 package chocolate melting wafers (such as Wilton Candy Melts)
For the Garnish:
- 1 cup white chocolate melting wafers, colored green with gel food coloring
- 1/2 cup chopped Andes mints (optional, for an extra minty crunch)
Instructions
- Prepare the Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Add peppermint essence and mix thoroughly until the mixture is smooth and well combined.
- Melt the Chocolate and Mix: In a microwave-safe bowl, melt the semisweet chocolate chips together with the chopped Andes mints by microwaving at 50% power in 30-second intervals. Stir between intervals until the mixture is smooth. Pour this melted chocolate mixture into the cream cheese mixture and beat until fully integrated and smooth.
- Chill the Filling: Transfer the creamy chocolate mixture onto a large piece of plastic wrap. Wrap it tightly into a log shape and refrigerate for 45 minutes to allow the filling to firm up for easier shaping.
- Shape the Truffles: Once chilled and firm, roll the mixture into 1-inch diameter balls by hand. Place the truffles on a parchment-lined baking sheet, spacing them apart to prevent sticking.
- Coat with Chocolate: Melt the chocolate melting wafers in the microwave at 50% power in 30-second bursts until smooth. Keep the melted chocolate warm by placing the bowl over a steaming pot of water. Using a fork, dip each truffle completely into the melted chocolate to coat. Remove, tap gently to shake off excess chocolate, and place back on the parchment paper.
- Garnish and Finish: If using chopped Andes mints for garnish, sprinkle them on immediately after coating each truffle so they stick. To add the green white chocolate drizzle, wait until all truffles are coated and set. Then, melt the white chocolate wafers colored green and drizzle over the truffles. Allow all truffles to set completely before serving.
Notes
- Ensure cream cheese is fully softened for a smooth mixture.
- Microwave chocolate in lower power at intervals to prevent burning.
- Keep melted coating chocolate warm over a steaming pot to maintain fluidity.
- Use parchment paper to prevent truffles from sticking while setting.
- Store truffles in an airtight container in the refrigerator for up to one week.
Keywords: mint chocolate truffles, Andes mints, chocolate truffles, creamy truffles, holiday desserts, no-bake truffles, peppermint truffles
