Easy Mint Chocolate Truffles (No-Bake Recipe)
Easy Andes Mint Chocolate Truffles with a creamy mint chocolate filling, rich chocolate coating, and pretty drizzle. A delicious no-bake treat!
If you love the combination of chocolate and mint, you're going to flip over these easy Andes Mint Chocolate Truffles! They're rich, creamy, and loaded with chocolate-mint flavor, then dipped in a smooth chocolate coating and finished with a pretty pale green drizzle.
Best of all? You don't have to turn on the oven!
A Little Friendsgiving Candy-Making Adventure
Sometimes the best recipes happen when you're not planning on making them at all!
I was getting ready for a Friendsgiving gathering and had already decided to make a batch of my popular Butterfinger truffles. While shopping for ingredients, I picked up a bag of Andes crème de menthe baking chips, thinking I might come up with something fun to make with them.
And that's exactly what happened!
Since I was already going to have melted chocolate almond bark on hand, I decided to experiment with a chocolate mint truffle.
At first, I considered making a traditional powdered sugar filling, something similar to the inside of a peppermint patty. But I wanted something softer, creamier, and more like a real chocolate truffle.
That's when I decided to try a ganache-style filling made with Andes mint chips, semisweet chocolate, heavy cream, and just a little powdered sugar.
And oh, my goodness! I'm so glad I did!
Why You'll Love These Chocolate Mint Truffles
- No baking required. Just melt, mix, chill, roll, and dip!
- No peppermint extract. The Andes mint chips provide all the mint flavor you need.
- Rich and creamy centers. The filling is fudgy and smooth without being overly firm.
- Easy to dip. Once chilled, the centers hold their shape beautifully.
- Perfect for holidays. These make wonderful Christmas candies, party treats, and additions to dessert trays.
Ingredients
You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you're going to need to make these delicious truffles. These are simple ingredients you can pick up at any grocery store.
For the Chocolate Mint Filling
- 1 cup Andes crème de menthe baking chips
- ¾ cup semisweet chocolate chips
- ½ cup heavy whipping cream
- ¼ cup powdered sugar, sifted
For the Coating
- Chocolate almond bark, approximately 12 ounces (use as needed)
- White chocolate or white almond bark for drizzling
- A small amount of oil-based green candy coloring, optional
How to Make Andes Mint Chocolate Truffles
Step 1: melt the chocolate and cream
Place the Andes crème de menthe baking chips and semisweet chocolate chips together in a microwave-safe bowl.
Pour the cold heavy whipping cream directly over the chocolate chips.
Place the bowl in the microwave and heat in 30-second increments, stirring well between each interval.
Continue heating and stirring until the chocolate is completely melted and the mixture is smooth and creamy. This will usually take about 1½ minutes total, depending on your microwave.
Be careful not to overheat the chocolate. Once the mixture is smooth and fully combined, it's ready for the next step.
Step 2: Add the Powdered Sugar
Stir in the sifted powdered sugar until thoroughly combined.
The mixture will be fairly loose at this point. Don't worry! It will thicken considerably as the chocolate cools.
Step 3: Chill the Filling
Allow the mixture to cool briefly at room temperature, then transfer it to the refrigerator for approximately 2–3 hours, or until firm enough to scoop.
You might notice the edges firming up faster than the middle. If that happens, allow the mixture to soften slightly and gently stir the firmer portions into the center.
Continue chilling until the mixture reaches a thick, scoopable consistency.
Step 4: Shape the Truffles
Scoop small portions of the chocolate mixture and roll them into balls.
Place on a parchment-lined baking sheet and refrigerate again until firm.
Step 5: Dip in Chocolate
Melt the chocolate almond bark according to the package directions. (I added a tablespoon of neutral oil to mine.)
Using a fork or dipping tool, lower each chilled truffle into the melted chocolate, turning to coat completely.
Lift the truffle out, allow the excess chocolate to drip away, and return it to the parchment paper.
Step 6: Add the Pretty Green Drizzle
Melt a small amount of white chocolate or white almond bark.
If desired, add a tiny amount of oil-based green candy coloring to create a soft mint-green shade.
Drizzle over the chocolate-coated truffles and allow the coating to set.
Step 7: Chill and Trim
Place back in the refrigerator for half an hour. Then use a paring knife to trim off the excess chocolate around the bottom.
What Do These Truffles Taste Like?
Imagine a rich chocolate truffle with a smooth, creamy center and just enough mint flavor to remind you of your favorite Andes candies.
The mint is noticeable without being overpowering, and the semisweet chocolate balances the sweetness beautifully.
The chocolate almond bark creates a lovely outer shell, while the filling remains rich and fudgy inside.
Tips for Perfect Chocolate Mint Truffles
Give the filling time to chill. The mixture may look too soft initially, but the chocolate needs time to firm up.
Don't panic if the edges get hard. The outside of the mixture may set faster than the center. Gently stirring everything together can help even out the consistency.
Chill before dipping. Firm centers are much easier to dip completely in melted chocolate.
Use candy-safe coloring. Regular water-based food coloring can cause melted chocolate to seize. Choose an oil-based coloring designed for chocolate.
Keep the mint flavor simple. There's no need to add peppermint extract. The Andes chips provide a pleasant chocolate-mint flavor on their own.
Variations and Additions
- Dark Chocolate Mint Truffles: Use dark chocolate chips in place of semisweet for a deeper chocolate flavor.
- White Chocolate Coating: Dip the centers in white almond bark for a different look.
- Holiday Sprinkles: Add festive sprinkles before the chocolate coating sets.
- Chocolate Drizzle: Skip the green coloring and finish with contrasting white chocolate.
Frequently Asked Questions
Do I need peppermint extract?
No! The Andes crème de menthe baking chips provide the mint flavor without additional extract.
Why is my truffle filling soft?
Ganache-style fillings are naturally soft when warm. Refrigerate until the chocolate firms up enough to scoop and roll.
Can I make these ahead of time?
Absolutely! These are a great make-ahead treat. Store them in an airtight container in the refrigerator until you're ready to serve.
Do these truffles need to be refrigerated?
Yes. Because the filling contains heavy cream, keep the finished truffles refrigerated. For best texture, let them sit at room temperature briefly before serving.
Can I freeze these chocolate mint truffles?
Yes. Freeze in an airtight, freezer-safe container for up to two months for best quality. Thaw in the refrigerator before serving.
More Homemade Truffle Recipes to Try
If you enjoy making homemade truffles, you'll love exploring some of my other easy candy recipes!
- Chocolate-Covered Butterfinger Truffles
- Easy Almond Joy Truffles
- Easy S'Mores Truffles
- Dark Chocolate Raspberry Truffles
- Lemon Oreo Truffles
- Easy Oreo Truffles
- Easy Red Velvet Truffles
And don't forget to visit my Homemade Candy Recipes: The Ultimate Guide to Delicious Homemade Treats for even more candy-making inspiration!
For another easy chocolate-mint treat, try my Easy Copycat Thin Mints with Ritz Crackers!
Final Thoughts
I started this recipe adventure thinking I was simply making Butterfinger truffles for a Friendsgiving gathering.
Little did I know that a bag of Andes mint chips would inspire one of my favorite truffle-making experiences!
The filling turned out beautifully, firm enough to dip into melted chocolate but still rich and creamy inside. And that pretty pale green drizzle gave them the perfect finishing touch.
Sometimes a little kitchen experimentation leads to something worth making again and again.
And these Andes Mint Chocolate Truffles are definitely going on my repeat list!
Happy candy making, friends!
Don't forget to pin some photos to your Pinterest boards before you go!
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Easy Mint Chocolate Truffles (No Bake Recipe)
These easy Andes Mint Chocolate Truffles feature a rich, creamy mint chocolate filling surrounded by a smooth chocolate coating and finished with a pretty white chocolate drizzle. They're perfect for Christmas candy trays, holiday parties, and homemade gifts!
Ingredients
- Mint Chocolate Filling
- 1 cup Andes Crème de Menthe baking chips
- ¾ cup semisweet chocolate chips
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- Chocolate Coating
- Chocolate almond bark, melted (enough to coat 16 truffles)
- Optional Drizzle
- White chocolate melting wafers or almond bark
- A small amount of oil-based green candy coloring
Instructions
- Make the Mint Chocolate Filling
Place the Andes mint baking chips and semisweet chocolate chips together in a microwave-safe bowl.
Pour the cold heavy whipping cream directly over the chocolate chips.
Microwave in 30-second increments, stirring thoroughly between each interval, until the chocolate is completely melted and the mixture is smooth. This usually takes approximately 1½ minutes total, depending on your microwave.
Add the powdered sugar and stir until fully incorporated. The mixture will still be fairly loose at this stage.
Allow the chocolate mixture to cool slightly, then transfer it to the refrigerator to firm up. Chill until the filling is firm enough to scoop and shape. - Shape the Truffles
Remove the chilled filling from the refrigerator. If the edges are very firm, allow the mixture to sit at room temperature briefly so it becomes easier to scoop.
Scoop the mixture into approximately 16 portions. Roll each portion between your palms to form a ball.
Place the truffles on a parchment-lined baking sheet and refrigerate again until firm. - Coat in Chocolate
Melt the chocolate almond bark according to the package directions, stirring until smooth.
Drop each chilled truffle into the melted chocolate, one at a time. Use a fork or dipping tool to turn the truffle until completely coated.
Lift each truffle from the chocolate, allow the excess coating to drip away, and return it to the parchment-lined baking sheet.
Allow the chocolate coating to set completely. - Add the Decorative Drizzle
Melt a small amount of white chocolate or white almond bark.
If desired, add a tiny amount of oil-based green candy coloring to create a soft mint-green shade.
Drizzle the melted white chocolate over the truffles using a spoon or piping bag.
Allow the drizzle to set before serving or packaging.
Notes
Mint flavor: The Andes baking chips provide a gentle mint flavor without needing peppermint extract.
Texture: These truffles have a rich, creamy chocolate center rather than the firm, sugary texture of a peppermint patty.
Chilling: The filling may initially seem too soft, but it firms up considerably in the refrigerator.
Scooping: If the edges become too hard, let the mixture rest at room temperature briefly before shaping.
Dipping: Thoroughly chilled truffles are firm enough to drop directly into melted almond bark for complete coverage.
Coloring: Use oil-based candy coloring rather than regular liquid food coloring, which can cause melted chocolate to seize.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature briefly before serving for the creamiest texture.
