Andes Mint Chocolate Truffles (Print-Friendly Format)
Dark chocolate and mint combine for luxe, indulgent confections with a smooth, creamy center and rich flavor.
# Ingredients You’ll Need:
→ Ganache Filling
01 -
200 grams dark chocolate (minimum 60% cocoa), finely chopped
02 -
120 millilitres heavy cream
03 -
40 grams unsalted butter, cut into small pieces
04 -
10 Andes mints, roughly chopped
→ Coating
05 -
200 grams dark chocolate, melted and tempered
06 -
8 Andes mints, finely chopped for garnish (optional)
# How to Make It:
01 -
Place chopped dark chocolate and Andes mints in a medium heatproof bowl.
02 -
Combine heavy cream and unsalted butter in a small saucepan. Warm over medium heat until the mixture just begins to simmer, then immediately pour over the chocolate and mints.
03 -
Let sit for 2 minutes. Stir gently from the centre outward until a glossy, homogenous mixture forms. Cover and chill for 2 hours, or until the ganache is firm enough to handle.
04 -
Using a small scoop or melon baller, portion chilled ganache into 2 cm rounds and roll quickly between your palms for uniformity. Place formed truffles on a parchment-lined tray.
05 -
Chill the tray with truffles for 30 minutes to prevent melting during coating.
06 -
Dip each chilled truffle into melted and tempered dark chocolate using a fork or dipping tool, letting excess drip off. Transfer coated truffles back onto the parchment.
07 -
If desired, sprinkle finely chopped Andes mints over each truffle before the chocolate sets.
08 -
Allow chocolate shells to set at room temperature. Store in an airtight container in a cool place or refrigerate if needed.
# Extra Tips:
01 -
For the smoothest ganache texture, avoid overheating the chocolate and ensure all ingredients are at room temperature before beginning.