Classic Creamy Andes Mint Chocolate Truffles
These classic creamy Andes mint chocolate truffles are a delightful treat, combining rich semi-sweet chocolate with refreshing Andes mints. Perfect for entertaining or a special indulgence, these truffles are surprisingly easy to make and offer a luxurious experience.
Equipment
- Heatproof bowl
- Small saucepan
- Whisk
- Plastic wrap
- Parchment-lined baking sheet
Ingredients
Truffle Base
- 12 ounces good quality semi-sweet chocolate finely chopped
- 1 cup heavy cream
- ½ teaspoon pure vanilla extract
- 10-12 Andes Mint Candies finely chopped, plus extra for garnish
- Pinch salt
Coating
- 6 ounces melting chocolate or candy melts dark, milk, or white chocolate work well
- crushed Andes Mints for sprinkling
Instructions
Preparation
- Place finely chopped semi-sweet chocolate and Andes mints in a heatproof bowl.
- Heat heavy cream in a small saucepan until it simmers, then pour over chocolate and mints.
- Let stand for 5 minutes, then whisk until smooth; stir in vanilla and salt.
- Cover and chill for 2-4 hours, or until firm enough to roll.
Assembling the Truffles
- Portion and roll the firm ganache into 1-inch balls, placing them on a parchment-lined baking sheet.
- Refrigerate for 15-30 minutes to firm up again before coating.
- Melt coating chocolate and prepare crushed Andes mints.
- Dip each chilled truffle into melted chocolate and immediately sprinkle with crushed Andes mints.
- Allow coated truffles to set completely at room temperature or in the refrigerator.
Notes
For best results, ensure all ingredients are high quality. You can customize the coating with dark, milk, or white chocolate based on preference. Chilling steps are crucial for truffles that hold their shape and are easy to work with.