Easy Mint Chocolate Truffles (3 Ingredients)
These rich and creamy mint chocolate truffles are an easy dessert with only 3 ingredients. The silky smooth ganache with cool mint is delicious variation of classic chocolate truffles. They are perfect for the holiday season like St. Patrick’s Day or Christmas!
This was inspired by my 2-Ingredient Chocolate Truffles that are one of my most popular recipes! These mint chocolate truffles are a simple twist on that basic recipe with the addition of mint, a chocolate coating and green sprinkles.
These homemade truffles are just as good as the fancy ones from the store- if not better! This is an easy recipe that only takes about 10 minutes of preparation time (most of the time is waiting for it to set in the fridge).
Why you’ll love this:
Ingredients
- Vegan Dark Chocolate: You can use either a bar or chocolate chips. I recommend a high quality chocolate to create the most flavorful truffles.
- Coconut milk: Full-fat coconut milk works best for this recipe. Make sure to shake the can so that the milk is well-combined. Coconut milk (especially full fat) tends to separate with a thick white part on top and liquid on the bottom.
- Mint extract: This creates the minty flavor in these truffles. A little goes a long way in this recipe! You can find it at the grocery store near the spices and vanilla extract.
Other optional ingredients:
- Extra dark chocolate and/or vegan white chocolate: You can either eat these truffles plain without extra chocolate topping or you can dip them in more melted chocolate. I love to drizzle white chocolate on top for a pretty, elegant design.
- Green sprinkles: I love to top my truffles with green sprinkles for festive holidays like St. Patty’s Day or Christmas!
See recipe card for quantities.
Instructions
Step 1: Make sure your full-fat coconut milk is well-combined before heating (shake or stir). In a medium saucepan, begin heating up coconut milk on medium heat until it starts to simmer. Turn heat to low.
Step 2: Add in chocolate chips or chopped dark chocolate to the hot cream.
Step 3: Stir continuously until melted. Add in mint extract. At this point you can add a little bit of vanilla extract or salt if desired. Stir until combined. Your chocolate should be a little thicker.
Step 4: Pour melted chocolate mixture into a glass bowl (or another heatproof bowl). Cover your truffle mixture with plastic wrap and place in the fridge for 2-3 hours.
Step 5: Using a small ice cream scoop or metal spoon, begin forming your truffles. Roll between hands to warm. I was able to make about 12 truffles but this depends on the size of the truffles you make.
Step 6: At this point you can either refrigerate your truffles or dip in melted chocolate. Melt your chocolate in little dishes in the microwave in 10 second increments for 30-40 seconds, stirring in between. Don’t overheat. Make sure to drain off excess chocolate after you dip your truffle.
Step 7: Top each truffle with green and/or white sprinkles IMMEDIATELY after dipping. If you wait too long the chocolate will harden and the sprinkles will not stick.
Step 8: Place truffles in refrigerator for at least 30 minutes so that the outside hardens into a hard chocolate shell.
Hint: After dipping in chocolate, place your truffles on parchment paper to avoid sticking. Make sure to top with sprinkles right away before the chocolate hardens (or else your sprinkles won’t stick!)
Substitutions
- Chocolate: Instead of a dark chocolate you can try a semisweet chocolate if want it slightly less sweet.
- Coconut milk: You could try this recipe with lite coconut milk, however I have not tried this. It may alter the consistency of your truffle making it harder to roll into a ball.
- Mint extract: Make peppermint chocolate truffles using peppermint extract instead of mint for a Christmast-y variation.
- Sprinkles: Instead of sprinkles on top of the chocolate, try crushed Oreos, Andes mints, Thin Mints, or crushed candy canes.
Hint: To easily crush your toppings, add the topping to a small plastic bag, seal, and then hit with the back of a spoon until crushed into small pieces. Sprinkle on top of each truffle.
Equipment
- Medium saucepan
- Small bowl
- Small Ice cream scooper (or small cookie scoop)- optional
- Parchment paper
Storage
I recommend storing your truffles in the fridge in an airtight container. When you want to eat them, take them out 30 minutes to let them settle to room temperature before eating. (Although they taste great a little chilled too!)
These truffles can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer.
FAQ
The difference between plain chocolate and a truffle is that a truffle has an addition of cream to the chocolate to create a chocolate ganache, a “mixture of warm cream and chocolate“. In this recipe we use coconut milk as our cream to create our truffles
No, the coconut in the coconut milk is not a strong flavor and not noticeable.
I recommend using a high quality dark chocolate that is close to 60-70% cocoa as it will create a richer flavor for your vegan truffles. Check to make sure there is no dairy added in the ingredients.
In this recipe I used dark chocolate chips from Enjoy Life.
You can also use a dark chocolate bars and chop it up into smaller pieces.
Whole Foods 57% Dark Chocolate Bar
Lindt 70% Dark Chocolate Bar
Hu Simple Dark Chocolate Bar (70%)
Consider trying out a flavored chocolate bar such as almond, hazelnut, raspberry, etc if you want to change up the flavor of your vegan truffle.
Looking for more delish desserts? Check out this incredible list of decadent vegan desserts!
PRO TIPS
- The ice cream scoop helps a lot in the formation of these balls. If you don’t have one, don’t fret! You can use a spoon and too. This is the one I use (smallest size).
- You can also roll your truffles in sifted cocoa powder instead of dipping in chocolate.
- If your chocolate won’t melt, make sure your coconut milk is warm enough. Cut your chocolate into smaller pieces so it will melt more quickly.
- If your chocolate appears greasy or the cream is separating from the chocolate it means your coconut milk was too hot when you added the chocolate.
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Easy Mint Chocolate Truffles (3 Ingredients)
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Ingredients
Mint Chocolate Truffle
- 8 oz dark chocolate bar or chocolate chips
- 1/2 cup full-fat coconut milk shaked or stirred
- 1/2 tsp mint extract
Optional
- Pinch salt
- 1 tsp vanilla extract
- 4 oz dark chocolate (non-dairy) for topping
- 4 oz white chocolate (non-dairy) for topping
Instructions
- In a medium saucepan, begin heating up coconut milk on medium heat until it starts to simmer. Turn heat to low.
- Add in chocolate chips or chopped dark chocolate. Stir continuously until melted. Add in mint extract.
- Pour melted chocolate mixture into a glass bowl. Cover with plastic wrap and place in the fridge for 2-3 hours.
- Using a small ice cream scoop or metal spoon, begin forming your truffles. Roll between hands to warm.
- At this point you can either refrigerate your truffles or dip in melted chocolate. Make sure to drain off excess chocolate.
- Top each truffle with green and/or white sprinkles IMMEDIATELY after dipping. If you wait too long the chocolate will harden and the sprinkles will not stick.
- Place truffles in refrigerator for at least 30 minutes so that the outside hardens into a hard chocolate shell.
Notes
- Coconut milk: You could try this recipe with Lite coconut milk but I have not tried this to see if it will make the same consistency truffle.
- Mint extract: Make peppermint chocolate truffles using peppermint extract instead of mint for a Christmast-y variation.
- Sprinkles: Instead try crushed Oreos, Andes candies, Thin Mints, or crushed candy canes.
- The ice cream scoop helps a lot in the formation of these balls. If you don’t have one, don’t fret! You can use a spoon and too. This is the one I use (smallest size).
- You can also roll your truffles in sifted cocoa powder instead of dipping in chocolate.
- If your chocolate won’t melt, make sure your coconut milk is warm enough. Cut your chocolate into smaller pieces so it will melt more quickly.
- If your chocolate appears greasy or the cream is separating from the chocolate it means your coconut milk was too hot when you added the chocolate.
- Store your truffles in the fridge in an airtight container. When you want to eat them, take them out 30 minutes to let them settle to room temperature before eating. (Although they taste great a little chilled too!)
- These truffles can be stored for up to 2 weeks in the refrigerator or 3 months in the freezer.
I will try this out- looks yummy.
Be careful as most coconut milk from Thailand is not vegan as they use monkey labor to pick up coconuts.
I like to get my coconut milk from Trader Joe’s. https://www.peta.org/living/food/coconut-brands-no-forced-monkey-labor/?utm_source=PETA::Google&utm_medium=Ad&utm_campaign=0422::veg::PETA::Google::SEA-Vegan-Grant::::searchad&gclid=Cj0KCQjwiIOmBhDjARIsAP6YhSVfa12wx7MhJl5IzKTffPwBe9826FcVi5vzwGQsXZJRXkasmEiBwS4aAkZBEALw_wcB
Thank you for this information! I was not aware!
These turned out perfect! And so easy too
Thanks Zach!