These Mint Chocolate Chip Truffles have a soft, creamy mint chocolate chip center and are coated in decadent chocolate! What are you waiting for? Go make some today!
Why This Recipe is Best
Homemade truffles are really easy to make, promise!
These truffles feature a soft, smooth mint chocolate chip center with a crunchy chocolate coating on the outside for a really delicious combination!
- You just need 6 ingredients to make the mint chocolate centers of these truffles.
- Choose dark chocolate or white chocolate – or both! – to make the crunchy coating on the outside of these truffles.
- Decorate the truffles with mini chocolate chips, or even sprinkles or crushed mints, for a fun decorative flair.
- This recipe makes 4 dozen truffles. They make great gifts for teachers, coworkers, neighbors, grandparents, anyone really!
- Cream cheese – We start with full fat cream cheese softened to room temperature. It adds creaminess to the filling of the mint chocolate chip truffles.
- Butter – Unsalted butter is my go-to for truffles, and for holiday baking in general. Use our tips on how to soften butter for quick and easy tricks.
- Peppermint extract – Use pure peppermint extract (not imitation flavor) for best results.
- Gel food coloring – A drop give the mint center the traditional green color. You can leave this out if desired for a cream colored filling.
- Chocolate coating – You can use melting wafers or bark to create the melted chocolate for coating these truffles.
STEP 1. Make the mint filling. Beat the cream cheese and butter until fluffy. Add the sugar, peppermint extract and food coloring and beat until well combined. Fold in the mini chocolate morsels.
STEP 2. Scoop and freeze. Scoop the batter into balls, about a tablespoon for each, and place on a parchment paper lined baking sheet. Freeze for an hour (or longer).
STEP 3. Make the truffles. Using a toothpick, dip each truffle ball into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and garnish with extra mini chocolate morsels, if desired.
Tips and Tricks
- Make sure your cream cheese and butter are softened, so they whip up nice and fluffy to create a creamy filling.
- Use a metal cookie scoop (like this 1 Tbsp sized scoop) to portion out your balls onto a parchment paper lined baking sheet.
- Use a toothpick to dip the balls into the melted chocolate and then tap off any excess to create a smooth coating.
- Add drizzled chocolate or mini chocolate chips to cover the toothpick hole.
- Feel free to use dark, milk or white chocolate melting wafers or bark for your coating. Or use more than one!
I use Ghiradelli melting wafers for my chocolate coating, but any brand will do. They can be found in the baking aisle at most grocery stores. You can also use dark chocolate or white chocolate bark for the coating.
These truffles will keep in a covered container in the refrigerator for up to 1 week, if they last that long.
Yes, you can freeze truffles in an airtight container for up to 3 months, either with or without the chocolate candy coating.