Creamy Andes Mint Chocolate Truffles Recipe

Introduction

These Creamy Andes Mint Chocolate Truffles blend smooth cream cheese, rich chocolate, and refreshing mint for an irresistible treat. Perfect for mint chocolate lovers, they are simple to make and wonderfully indulgent.

Ingredients

• 8 oz cream cheese (softened to room temperature)
• 2 cups semisweet chocolate chips (such as Ghirardelli Premium Baking Chips)
• 2 cups powdered sugar
• 1/4 cup chopped Andes mints
• 1 tsp peppermint essence
• 1 package chocolate melting wafers (such as Wilton Candy Melts)
• 1 cup white chocolate melting wafers (colored green with gel food coloring)
• 1/2 cup chopped Andes mints (for garnish)

Instructions

1. Step 1: In a large mixing bowl, combine softened cream cheese and powdered sugar. Add peppermint essence and mix until smooth and well combined.
2. Step 2: Melt the semisweet chocolate chips and chopped Andes mints by microwaving at 50% power in 30-second intervals, stirring after each until smooth. Pour into the cream cheese mixture and beat until fully incorporated.
3. Step 3: Transfer the mixture onto plastic wrap, shape into a tight log, and refrigerate for 45 minutes until firm.
4. Step 4: Roll the chilled mixture into 1-inch balls and place on a parchment-lined baking tray, spacing them apart.
5. Step 5: Melt the chocolate melting wafers in 30-second bursts at 50% power. Keep warm over a steaming pot. Dip each truffle into the melted chocolate using a fork, ensuring full coating, then place back on the parchment paper.
6. Step 6: Immediately sprinkle chopped Andes mints over each coated truffle for garnish. After dipping all truffles, drizzle melted green-white chocolate over them if desired. Let set completely before serving.

Tips & Variations

• Use high-quality chocolate for a richer flavor and smoother texture.
• For an extra minty boost, add a bit more peppermint essence to the cream cheese mixture.
• You can substitute the Andes mints with other mint candies or crushed peppermint bark if preferred.
• Chilling the truffle mixture thoroughly ensures easier shaping and prevents melting during dipping.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best flavor and texture. You can also freeze them for up to one month; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of mint candy?

Yes, you can substitute Andes mints with other mint chocolates or crushed peppermint candies, but keep in mind the flavor and texture may vary slightly.

Do I have to use cream cheese?

Cream cheese adds creaminess and firmness to these truffles, making them easier to shape and giving a smooth texture. Using alternatives may change the consistency.

Creamy Andes Mint Chocolate Truffles Recipe

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4.4 from 81 reviews

These Creamy Andes Mint Chocolate Truffles combine the smooth richness of cream cheese and semisweet chocolate with the refreshing crunch of Andes mints. Coated in a luscious layer of melted chocolate and adorned with minty garnishes, these truffles offer a decadent treat perfect for any occasion.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 36 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Truffles:

• 8 oz cream cheese, softened to room temperature
• 2 cups semisweet chocolate chips (Ghirardelli Premium Baking Chips recommended)
• 2 cups powdered sugar
• 1/4 cup chopped Andes mints
• 1 tsp peppermint essence

For the Coating:

• 1 package chocolate melting wafers (such as Wilton Candy Melts)

For the Garnish:

• 1 cup white chocolate melting wafers, colored green with gel food coloring
• 1/2 cup chopped Andes mints

Instructions

1. Prepare the Cream Cheese Mixture: In a large mixing bowl, combine softened cream cheese and powdered sugar. Add a few drops of peppermint essence and mix thoroughly until the mixture is smooth and well combined.
2. Melt the Chocolate and Mix: Combine semisweet chocolate chips and chopped Andes mints in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each until fully melted and smooth. Pour this melted chocolate mixture into the cream cheese mixture and beat until completely blended and smooth.
3. Chill the Filling: Transfer the creamy chocolate mixture onto a large piece of plastic wrap and tightly wrap it into a log shape. Refrigerate for 45 minutes to allow the mixture to firm up for easier shaping.
4. Shape the Truffles: After chilling, remove the log from the fridge and roll the firm filling into one-inch diameter balls. Place the truffle balls onto a parchment-lined baking tray, spacing them to prevent sticking.
5. Coat with Chocolate: Melt the chocolate melting wafers in the microwave using 30-second bursts at 50% power until smooth. Keep the melted chocolate warm by placing the bowl over a steaming pot of water. Using a fork, dip each truffle ball fully into the melted chocolate. Shake off any excess chocolate gently, then place back onto the parchment paper.
6. Garnish and Finish: Immediately after dipping, sprinkle chopped Andes mints on top of each truffle for an extra minty crunch. Alternatively, after all truffles are dipped, drizzle the green-white chocolate wafers over them as garnish. Let the truffles set completely before serving.

Notes

• Use room temperature cream cheese for smooth mixing.
• Microwaving chocolate at reduced power helps prevent burning.
• Ensure truffles are well chilled before coating to avoid melting.
• Keep melted coating chocolate warm by using a double boiler method for smooth dipping.
• Store truffles in an airtight container in the refrigerator for up to one week.
• For extra smooth texture, sift powdered sugar before mixing.

Keywords: mint chocolate truffles, creamy truffles, Andes mints, no bake dessert, peppermint truffles, chocolate treats