Mint Chocolate Chip Truffles
As much as I love baking sophisticated desserts, I am also a big fan of fuss-free recipes that can be made in a fraction of the time. These Mint Chocolate Chip Truffles, with a creamy, cake-like center studded with crunchy mini chocolate chips, are easy to make and require only 7 ingredients. They are ideal as everyday treats or for special occasions and holidays, such as St. Patrick’s Day.
These bite-sized treats are packed with a refreshing minty flavor and coated in a smooth white chocolate shell. Their vibrant color makes them the centerpiece of any dessert tray! Perfectly indulgent and easy to make, I like to include them in my Christmas treat tins, send them to my kids’ school, or give them as hostess gifts along with my strawberry coconut truffles and white chocolate raspberry truffles.
Table of contents
If you are like mint and love the mint-chocolate combo, these mini individual treats are a must-try. These might look too delicate or intimidating to make, but I assure you they are not. You only need a few ingredients, and the best part is that you don’t have to bake them. Decadent and rich, they will definitely satisfy the craving! Not only do they look festive, but they also taste fantastic. My kids are always excited when we get to make them, as they have the texture of smooth cookie dough! They are so versatile that we adapt the recipe to the occasion by changing their color!
Why you will love this recipe
- No baking required: This easy recipe takes just minutes and requires only chilling time. The only baking needed is to heat-treat the cake mix and flour for 5 minutes.
- Only 7 ingredients: I can make 16 truffles with just a handful of ingredients. I usually have everything I need at home.
- The kids can help: I like to give them some gloves and let them help make the truffle balls. They love it, and it makes prep time go much faster.
- Great for St. Patrick’s Day: I always serve these when I have people over for St. Patrick’s Day. The color is awesome, and the minty-chocolate flavor is irresistible.
What you will need
- Dry ingredients: To save time while creating a soft dough with a cake-batter taste, I like to use my favorite white cake mix. I also use some all-purpose flour as a stabilizer to help the dough hold its shape better.
- Wet ingredients: It is important to use softened butter to achieve a creamy texture, which traps air and blends smoothly into the mix. I use it and highly recommend it. You don’t need as much as you do with the liquid form, and it doesn’t affect the consistency.
- Flavorings: The main flavoring in this recipe is peppermint extract. Others use mint extract, but I find that it tastes like toothpaste. White granulated sugar is used for its clean taste, and its crystals cut through the butter to help with aeration.
- Coating: I use Ghirardelli white chocolate wafers to coat the truffles because they have the best flavor and melt wonderfully. Then, I sprinkle green sanding sugar on them while they are still wet for brilliant color and a sweet, crunchy texture.
How to prepare
Preheat the oven: First, I preheat the oven to 350 degrees F and line a cooking sheet with parchment paper.
Heat the flour: While I wait, I mix the flour and cake mix in a large bowl, then spread it into an even layer on the cooking sheet. I bake the mixture for 5 to 7 minutes, or until it is 160 degrees F. Then, I remove it and let it cool.
Prep another cookie sheet: Now, I cover a cookie sheet with wax paper and set it aside.
Mix the dough: I pour the cake mixture, butter, and sugar into a large bowl and, using a fork, work the butter into the flour until combined.
Color and flavor: The peppermint extract and gel food coloring go in next, stirring until well combined, then I fold in the mini chocolate chips. If the dough is too soft at this point, I put it in the freezer for 10 minutes.
Roll the truffles: Next, I use a cookie scoop to scoop out a ball, then roll it smoothly and place it on the prepared baking sheet. When they are all done, I put them in the freezer for 10 minutes.
Melt the chocolate: I put the white chocolate in the microwave and heated it for 20 seconds at 50%, stirring well after each heating. Then I dip the balls in white chocolate using 2 forks, place them on a plate, and top them with sanding sugar.
Chill and serve: Finally, I let the truffles harden for at least 30 minutes before serving.
Expert tip
The best way to dip truffles in chocolate
It starts with the scoop. Use a cookie scoop to make the balls more solid. Then, make sure the chocolate is high-quality. Now, I like to dip mine with 2 forks. Just barely holding it without putting any holes in it. I dip it and let the excess run off before placing it on the plate. Some people use one fork and let the truffle sit on the tines. To use a toothpick, just seal the hole with a tiny bit of chocolate or decorate it.
More tips to consider:
- Be sure to start with softened, room-temperature butter for a soft, creamy filling.
- Use mini chocolate chips for easier rolling and a better texture. The regular ones are just too big.
- Wear disposable gloves to prevent the dough from sticking to your hands.
- Don’t skip or shorten the chilling times. The first chilling time is to set the truffles before coating them. The other option is to let the finished truffles harden enough to serve. Also, if the dough is too soft, freeze it for 10 minutes before rolling it.
- Avoid using chocolate chips for the coating. They are made with stabilizers that keep them from melting properly.
Recipe variations and add-ins:
- Mint brownie truffles: For extra-chocolatey, chewy truffles, I sometimes use my favorite brownie mix instead of white cake mix.
- Shiny shell: Add a tablespoon of coconut oil to the white chocolate to make the coating shiny when it solidifies.
- Different chocolate: Instead of white chocolate, the outside can be made with regular milk or dark chocolate.
- No color: If the cake’s green color is too strong, omit the food coloring. They will still taste minty.
- Caramel sauce: For an extra treat, drizzle some of my decadent homemade caramel sauce on top before chilling them.
Serving suggestions:
I often serve these truffles alongside other desserts when I have guests over. Sometimes I pair them with my mint chocolate chip fudge, which is so easy to make, and it has brownies on the bottom. They also go great with these strawberry shortcake truffles. With just a few ingredients, I can make these in minutes, and they are so adorable.
If I am serving these at a St. Patrick’s Day dinner, I always like to start with a traditional Irish meal, such as my juicy, tender slow-cooker corned beef and cabbage. This is so simple to make because I just dump it all in the pot, and the pot does all the work for me. It has carrots and potatoes too, so I don’t even need any other sides. For drinks, I go with hot chocolate or Irish coffee.
How to store leftovers:
- Storing: I wrap leftover truffles in plastic and put them in a baggie. They stay fresh at room temperature for 3 to 4 days or in the refrigerator for up to a week.
- Freezing: To freeze them, I place the wrapped leftovers in a freezer bag, and they will stay fresh for 3 to 4 months.
- Defrost: I thaw frozen truffles in the fridge overnight before serving.
Frequently asked questions
Melting white chocolate should be done more slowly than other chocolates because it burns and separates easily. If microwaving, heat for 20 seconds at a time at 50% power, stirring after each heating. I usually stop when there are a few small lumps and stir it well until they melt. Using a double boiler works well, too. Just place a bowl over a pot of gently simmering water (not boiling) and stir frequently.
The fastest way is the hot jar method. Fill a jar with water and heat it in the microwave for 2 minutes. Then, pour it out and set the butter up under the empty jar, leaving it for 5 to 10 minutes. Another way is to put the butter between 2 sheets of plastic wrap and pound it flat. In 5 minutes, it will be ready. To tell if your butter is soft enough, press your thumb in the middle of it. If it leaves a dent but does not stick to your thumb, it is ready.
This usually happens when they have not chilled long enough before dipping. Put them in the freezer for an hour and see if that works. If not, dip them in more melted chocolate and freeze them for another hour. Another problem could be the chocolate. If using chocolate chips instead of baking chocolate, they will have a softer set because of the stabilizers in the chips.
This can happen if the filling is too soft when it is dipped in the chocolate. It has to be chilled until it is firm before dipping it, or it will melt or fall off the fork. Having too much flour can also make the dough crumbly. Be sure to measure it correctly. Use a spoon to fill the measuring cup and then level it with the back of a knife.
More St. Patrick’s Day recipes to try:
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Easy Mint Chocolate Chip Truffles
Ingredients
- 8 tablespoons unsalted butter softened at room temperature
- 1 1/2 cups white cake mix
- 1/4 cup white granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tablespoon mint or peppermint extract
- 1/2 cup mini chocolate chips
- Green gel food coloring
White Chocolate Coating:
- 10 oz white chocolate wafers or chopped white chocolate
- 2 tablespoons green sanding sugar
Instructions
Heat treat the flour:
- Preheat oven to 350F degrees.
- In a large bowl, mix cake mix and flour.
- Line a cookie sheet with parchment paper and spread the flour mixture into an even layer.
- Bake for 5-7 minutes, then use a thermometer to check the temperature; it should reach 160F (72C).
- Remove from the oven and allow it to cool. Remember, we are heating it, not baking, so don’t expect much color change; it should NOT turn golden-brown.
- Run it through a sifter to break up any clumps that may have formed while baking.
Truffles:
- Cover a cookie sheet with waxed paper and set aside.
- Add the flour mix to a large bowl.
- Slice butter into small pieces and add to the bowl. Add sugar.
- Using a fork, work the butter into the flour and cake mix until fully combined, and the mixture resembles smooth cookie dough.
- Mix in peppermint extract and gel food coloring until fully combined.
- Mix in mini chocolate chips.
- Using a 1-tablespoon or 2-tablespoon cookie scoop, scoop batter and roll it into a ball.
- Place truffle balls onto the prepared baking sheet. Place into the freezer for 10 minutes before coating with white chocolate.
White Chocolate Coating:
- Add white chocolate wafers to a microwave-safe bowl and melt for 30 seconds. Stir well, then microwave for another 20 or 30 seconds. Stir well with a spatula, and if any chocolate remains unmelted, microwave for another 10-15 seconds and stir well.
- Using two forks, dip each ball into the melted white chocolate, then place it on the prepared plate and immediately top with sanding sugar.
- Refrigerate the truffles for at least 20 to 30 minutes, or until the white chocolate coating has hardened.
Video
Notes
The best way to dip truffles in chocolate
It starts with the scoop. Use a cookie scoop to make the balls more solid. Then, make sure the chocolate is high-quality. Now, I like to dip mine with 2 forks. Just barely holding it without putting any holes in it. I dip it and let the excess run off before placing it on the plate. Some people use one fork and let the truffle sit on the tines. To use a toothpick, just seal the hole with a tiny bit of chocolate or decorate it.More tips to consider:
- Be sure to start with softened, room-temperature butter for a soft, creamy filling.
- Use mini chocolate chips for easier rolling and a better texture. The regular ones are just too big.
- Wear disposable gloves to prevent the dough from sticking to your hands.
- Don’t skip or shorten the chilling times. The first chilling time is to set the truffles before coating them. The other option is to let the finished truffles harden enough to serve. Also, if the dough is too soft, freeze it for 10 minutes before rolling it.
- Avoid using chocolate chips for the coating. They are made with stabilizers that keep them from melting properly.
Oh my goodness, these are SO adorable!! I bet they taste amaazing!
Looks heavenly! So easy to make and it’s crazy delicious, can’t wait to try this!
These are perfect for St. Patricks Day! Love the green!
YUM!! These are the perfect, easy St. Patrick’s treat!
These would disappear in our house!
I might be cuckoo, but I don’t see any MINT in this recipe? Does the mint extract go in place of the Vanilla extract??? Thanks.
oops sorry yes my bad
Oh, wow! Absolutely loving the vibrant and fun green! And how delicious (and adorable) are these? Love it!
So when do you put in the sugar?
With the butter, I have updated the instructions.