Classic Creamy Andes Mint Chocolate Truffles
Indulge in these rich and creamy Andes Mint Chocolate Truffles, perfect for any occasion. This recipe guides you through creating decadent ganache and coating each truffle to perfection.
Equipment
- Heatproof Bowl
- Saucepan
- Whisk or Spatula
- Plastic Wrap
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
Truffle Base
- 1.5 cups Andes Crème de Menthe Thins
- 1 cup Good Quality Semi-Sweet Chocolate Chips or finely chopped semi-sweet chocolate
- 0.5 cup Heavy Cream
- 2 tablespoons Unsalted Butter
Optional Coatings
- Powdered Sugar for dusting or adding to mixture
- Cocoa powder natural or Dutch-processed, optional coating
- Sprinkles optional coating
- Additional melted chocolate for drizzling (optional coating)
- Crushed Andes mints optional coating
Instructions
Make the Ganache
- Combine Andes mints, chocolate chips, and butter in a heatproof bowl to prepare the ganache base.
- Heat heavy cream in a saucepan until it just simmers, then pour it over the chocolate mixture, letting it sit for 5 minutes.
- Gently stir the mixture until smooth, incorporating powdered sugar if desired; then chill for 3-4 hours or overnight until firm.
Form and Coat Truffles
- Scoop and roll portions of the chilled ganache into smooth balls, placing them on a parchment-lined baking sheet.
- Optionally coat the truffles in cocoa powder, sprinkles, melted chocolate, or crushed Andes mints, allowing them to set.
- Refrigerate the finished truffles for at least 30 minutes to fully set the coatings and firm up.
Notes
For best results, allow the ganache to chill completely overnight. Dust with powdered sugar for a classic finish, or get creative with other coatings like sprinkles or crushed nuts.