Easy Mint Chocolate Truffles (3 Ingredients)

5 from 1 vote

Easy Mint Chocolate Truffles (3 Ingredients)

These easy mint chocolate truffles are perfect for the holidays! They're made with only three ingredients but are rich and decadent like a chocolate shop truffle.

Prep Time5

Cook Time5

Resting Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 132kcal

Author: Allie Petersen

Ingredients

Mint Chocolate Truffle

8 oz dark chocolate bar or chocolate chips
½ cup full-fat coconut milk shaked or stirred
½ teaspoon mint extract

Optional

Pinch salt
1 teaspoon 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

Substitutions/Variations:

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.

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.

Storage:

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.

Calories calculated based on truffle WITHOUT optional additions (sprinkles, extra chocolate, vanilla, etc)

Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition