These chocolate mint truffles are rich, creamy milk chocolate bites rolled in crushed candy canes for a cool, crunchy peppermint finish. Enjoy them chilled like candy, or drop one into hot milk and it melts into a cup of peppermint hot chocolate. A little espresso powder deepens the chocolate flavor, and the candy cane coating supplies the mint, so the truffle base needs no mint extract.
Chocolate Mint Truffles at a Glance
- 🍫 Flavor & Texture: Creamy milk chocolate with a hint of espresso and a cool, crunchy peppermint coating.
- 🛒 Main Ingredients: Milk chocolate chips, chocolate almond bark, heavy cream, espresso powder, vanilla, and crushed candy canes.
- ⏱️ Total Time: About 3 hours, including chilling. Overnight chilling is ideal.
- 🍴 Servings: About 20-24 truffles with a 1-tablespoon scoop, or 12-15 larger truffles with a 2-tablespoon scoop.
- 🥗 Dietary Info: Contains dairy; check the chocolate and almond bark labels for additional allergens.
- 🍚 Best Served With: Enjoy chilled, or melt one into hot milk and top with whipped cream.
- 🧊 Make Ahead?: Yes. They keep well in the refrigerator or freezer.
- ❤️ Why You Will Love It: Mint chocolate truffles that double as peppermint hot chocolate.
Summarize and Save This Content On
This recipe was inspired by our original hot chocolate truffles and our cinnamon hot chocolate.
My grandson helped me make these peppermint truffles for our hot chocolate bar. He loves helping roll the chocolate into balls and coat them, but his favorite part is dropping a truffle into a mug of hot milk and watching it melt.
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Why You Will Love This Recipe
- Two Ways to Enjoy Them: Snack on them chilled like candy, or melt one into hot milk for peppermint hot chocolate.
- Classic Milk Chocolate Flavor: Milk chocolate and almond bark make these sweeter and milder than our semi-sweet hot chocolate truffles, so they're a good fit if you prefer classic milk chocolate.
- Great for Making Ahead: Keep a batch in the refrigerator or freezer so a treat or a mug of hot chocolate is always ready.
How We Tested Chocolate Mint Truffles
- Chilling: One hour was usually still too soft and sticky. Two hours was the earliest we could scoop cleanly, and overnight was ideal, giving the firmest truffles that were easiest to scoop and roll.
- Scoop Size: Most people preferred the 1-tablespoon size. It was easier to roll and gave better portion control for hot chocolate. A 2-tablespoon scoop made bigger, more decadent truffles but was a bit messier to handle.
- Almond Bark: The ¼ cup of almond bark made the mixture slightly firmer and smoother when melted, with a nicer snap and melt than chocolate chips alone.
- Espresso Powder: ¾ teaspoon deepened the chocolate flavor without tasting like coffee, and most people preferred the truffles with it.
- Candy Cane Coating: A mix of mostly fine pieces with a few slightly larger bits worked best. The fine pieces stick well, while the larger bits add peppermint crunch and look prettier.
- Milk Ratio: One truffle in 1½ cups of hot milk was the most popular and balanced. One cup was richer and thicker, and 2 cups was lighter.
Ingredients
You only need a handful of grocery-store ingredients for these truffles.
- Milk Chocolate Chips: Create the creamy, mellow chocolate base. Semi-sweet chips can be substituted.
- Chocolate Almond Bark: Adds richness and helps the truffles set. If you don't have it, use the same amount of chocolate chips for a slightly softer truffle.
- Heavy Cream: Gives the firmest, creamiest truffles that are easiest to roll, and melts into the richest hot chocolate. Half-and-half works in a pinch, but avoid regular milk, which can separate and curdle if it gets too hot.
- Espresso Powder: Adds depth to the chocolate flavor.
- Vanilla Extract: Rounds out the chocolate and peppermint flavors.
- Crushed Candy Canes: Provide the mint flavor and crunch. Any peppermint candy works, such as sticks or the little round ones.
- Milk: Heated until steaming hot, it melts each truffle into a mug of hot chocolate.
The recipe card below includes the exact quantities and complete instructions.
Variations
- More Mint: Add a drop or two of peppermint extract for a stronger mint flavor.
- A Little Kick: Add a small amount of cayenne for a Mexican hot chocolate-style truffle.
- Extra Rich: Use dark chocolate chips for a richer truffle.
- Boozy Truffles: Add ½ ounce of peppermint schnapps, crème de menthe, Baileys, whiskey, bourbon, or rum.
How To Make Chocolate Mint Truffles
These truffles come together in four simple steps. The hands-on work is quick, so most of the time is chilling.
Step 1: Make the Truffle Base. Combine the milk chocolate chips, chocolate almond bark, and heavy cream in a small saucepan over low heat. Stir constantly with a heat-proof spatula until smooth. Stir in the espresso powder and vanilla.
Step 2: Chill. Pour the mixture into a medium bowl and refrigerate for at least 2 hours, or until firm enough to scoop cleanly. Overnight is ideal.
Step 3: Roll and Coat. Crush the candy canes with a rolling pin into a mix of fine pieces and a few slightly larger bits, and pour them into a shallow bowl. Use a 1-tablespoon cookie scoop to scoop rounded truffles onto a parchment-lined board. Roll each one in the crushed candy canes and set it back on the parchment. Chill for 30 minutes so they set and don't flatten or stick when handled. Fifteen minutes is the minimum.
Step 4: Serve or Make the Hot Chocolate. Enjoy the truffles chilled, or heat 1½ cups of milk until steaming hot but not boiling, about 180-190°F. Add one truffle, straight from the refrigerator or after 5-10 minutes at room temperature for slightly faster melting, and stir for 30-45 seconds, until melted and smooth. Top with whipped cream and a sprinkling of crushed candy canes. Frozen truffles can go straight into the milk and need a little more stirring.
Storage Directions
Refrigerator: Store in an airtight container for 5-7 days. The flavor stays good, but the candy cane coating looks and feels best in the first 48 hours. After 2-3 days it can turn slightly tacky from condensation, especially if the container isn't airtight, and after a week it's still fine to eat but less pretty.
Freezer: Like our other truffles, these keep in an airtight, freezer-safe container for 2-3 months. Thaw them in the refrigerator before serving.
Chocolate Mint Truffles FAQs
The crushed candy cane coating provides the peppermint flavor and crunch, so the truffle base doesn't need mint extract. If you want a stronger mint flavor, see the extract option under Variations.
The mixture probably needs more chilling. Return it to the refrigerator until it's firm enough to scoop cleanly, and overnight is best. Using half-and-half instead of heavy cream also leaves the mixture softer and stickier.
Yes. They're creamy and pleasant chilled, and the peppermint coating is well balanced with the milk chocolate, not too strong.
Use two truffles in 1½-2 cups of milk for an extra-decadent mug.
Serving Suggestions
- Christmas Dessert Tray: Arrange them with our Brazilian chocolate truffles for a sweet tray.
- Edible Gifts: Package a few in a treat box with simple instructions for melting one into hot milk, and let the recipient know to keep them refrigerated.
More Truffle Recipes
Love truffles? Here are more bite-sized chocolate treats to try next.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Mint Truffles
Equipment
- heat proof spatula
- 1 tablespoon cookie scoop
- parchment lined rimmed baking sheet or board
Ingredients
- 2 ¼ cups milk chocolate chips
- ¼ cup chocolate almond bark
- ¾ cup heavy cream
- ¾ teaspoon espresso powder
- 1 ½ teaspoons pure vanilla extract
- ⅔-¾ cup crushed candy canes 10-12 or 15 round peppermint candies
Instructions
- Make the truffle base. Combine the milk chocolate chips, chocolate almond bark, and heavy cream in a small saucepan over low heat. Stir constantly with a heat-proof spatula until smooth. Stir in the espresso powder and vanilla.
- Chill. Pour the mixture into a medium bowl and refrigerate for at least 2 hours, or until firm enough to scoop cleanly. Overnight is ideal.
- Roll and coat. Crush the candy canes with a rolling pin into a mix of fine pieces and a few slightly larger bits, and pour them into a shallow bowl. Use a 1-tablespoon cookie scoop to scoop rounded truffles onto a parchment-lined board. Roll each one in the crushed candy canes and set it back on the parchment. Chill for 30 minutes so they set and don't flatten or stick when handled. Fifteen minutes is the minimum.
- Make the hot chocolate. Heat 1½ cups of milk until steaming hot but not boiling, about 180-190°F. Add one truffle and stir for 30-45 seconds, until melted and smooth. Top with whipped cream and a sprinkling of crushed candy canes. Frozen truffles can go straight into the milk and need a little more stirring. Or skip the milk and enjoy the truffles chilled.
Notes
- Chilling: One hour is usually still too soft. Two hours is the earliest for clean scooping, and overnight is best.
- Scoop Size: A 1-tablespoon scoop makes 20-24 truffles. A 2-tablespoon scoop makes 12-15 larger, more decadent truffles that are a little messier to roll.
- Cream: Heavy cream gives the firmest, easiest-to-roll truffles. Half-and-half works but leaves the mixture softer and stickier. Avoid regular milk, which can curdle.
- Substitutions: Use the same amount of chocolate chips if you don't have almond bark, and semi-sweet chips if you don't have milk chocolate. Any peppermint candy works for the coating.
- Serving: One truffle in 1½ cups of milk is the most popular. One cup is richer and 2 cups is lighter. For a decadent mug, use two truffles in 1½-2 cups.
- Storage: Refrigerate in an airtight container for 5-7 days, though the coating looks best in the first 48 hours. Freeze for 2-3 months. Thaw in the refrigerator, or drop a frozen truffle straight into hot milk and stir a little longer.
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