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Andes Mint Truffles

Course Dessert
Cuisine American

Ingredients

Truffle Filling

  • 8 oz cream cheese softened
  • 2 cups chocolate chips semisweet
  • ¼ cup Andes Mints chopped
  • 2 cups confectioner's sugar
  • 1 tsp peppermint extract

Truffle Coating

  • 4 4 oz chocolate bars chopped
  • 1/2 tsp oil

Instructions

Truffle Filling

  1. Combine the softened cream cheese and confectioner's sugar in a large mixing bowl. Add the peppermint extract.

  2. Melt the chocolate chips and crushed Andes mints in the microwave at 50% power and 30 second bursts until smooth.
  3. Pour the melted chocolate into the cream cheese mixture and beat until smooth.

  4. Scoop the filling out and onto a large piece of plastic wrap. Close the plastic wrap tightly and refrigerate for 1 hour.

  5. Roll the truffles into one-inch balls and place on a baking tray covered in parchment paper or silcone mat. Return to refrigerator.

Truffle Coating

  1. Melt the chocolate: Place chopped chocolate and oil in a glass bowl or a 2-cup liquid measuring cup—its depth makes dipping really easy. Melt in 20-second increments in the microwave, stirring after each increment, until completely melted and smooth. You can also melt the chocolate using a double boiler, or a heatproof bowl placed over a pot of simmering water. Stir constantly until melted.

  2. It's easier to keep the balls in the fridge and grab a few at a time as you cover the balls in chocolate. Submerge into the melted chocolate and swirl to coat; carefully lift out using a fork. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined baking sheet.

  3. Garnish with chopped andes mint