Ingredients
Scale
- 16 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup mint chocolate liqueur (or peppermint extract, to taste)
- 2 tablespoons unsweetened cocoa powder (for dusting)
- 1 tablespoon powdered sugar (for dusting, optional)
- 1/4 teaspoon salt
- 1/4 cup chopped fresh mint (optional garnish)
Instructions
- Step 1: Place the chocolate chips in a heat-safe bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 2: Pour the hot cream over the chocolate chips. Let it sit for about 1 minute to soften the chocolate.
- Step 3: Gently stir the chocolate and cream together until smooth and completely melted. Add the mint chocolate liqueur (or peppermint extract) and salt. Stir to combine thoroughly.
- Step 4: Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 5: Once the chocolate mixture is firm, use a spoon or small cookie scoop to scoop out portions of the mixture. Roll each portion between your palms to form a ball.
- Step 6: Roll the truffles in cocoa powder or powdered sugar until completely coated. Garnish with chopped fresh mint, if desired. Store in an airtight container in the refrigerator until ready to serve.
Notes
- Store these decadent truffles in the refrigerator for up to a week, but be warned, they rarely last that long!
- For an extra smooth texture, gently warm the truffles for just a few seconds before serving, but be careful not to melt them completely.
- Serve these truffles chilled with a cup of hot coffee or a scoop of vanilla ice cream for the ultimate treat.
- Chef's tip: For an even more intense mint flavor, infuse the heavy cream with fresh mint leaves before heating!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American