Andes Mint Truffles (Print-Friendly Version)
Smooth chocolate treats with a fresh Andes mint kick, great for holiday fun and sharing.
# Ingredients List:
→ Filling
01 -
240 grams semisweet chocolate chips
02 -
1 teaspoon peppermint extract
03 -
250 grams powdered sugar
04 -
30 grams crushed Andes mints
05 -
227 grams softened cream cheese
→ Decoration and Coating
06 -
60 grams crushed Andes mints for garnish
07 -
1 cup green-tinted white chocolate melting wafers
08 -
1 package milk chocolate melting wafers
# Detailed Cooking Steps:
01 -
Warm up milk chocolate wafers in the microwave. Dip each truffle so it’s fully coated, tap off the extra, then put them back on parchment paper to harden.
02 -
Take the chilled filling and form 1-inch (2.5 cm) balls. Place them on baking trays lined with parchment paper.
03 -
Heat the semisweet chocolate chips and crushed Andes mints in the microwave at half power for 30 seconds at a time. Stir it after each blast until smooth. Mix this into the cream cheese blend and beat well.
04 -
Wrap the mixture in plastic wrap shaped like a log. Chill it in the fridge for 45 minutes to firm up.
05 -
Put the softened cream cheese and powdered sugar in a big bowl. Add the peppermint extract and stir until everything’s smooth and creamy.
# Helpful Hints:
01 -
Make sure the cream cheese is super soft so the mix turns out creamy.
02 -
Heat chocolate in short bursts to avoid burning it.
03 -
Chill the dipped truffles so the coating sets up nice and solid.