Mint Chocolate Chip Truffles

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!

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!

Click HERE to save recipe to Pinterest

Last month I made some Mint Chocolate Chip Brownies that were simply OUT OF THIS WORLD delicious. They were so good, they got me thinking about truffles.

I could just shovel that mint chocolate chip frosting into my mouth, but why not create a treat that serves the same purpose, but is a little more dainty?

Okay, maybe not dainty. How about “acceptable”?

I mean, do people think it is okay to eat frosting by the spoonful? Sure, in the privacy of your own home, but at parties?

These Mint Chocolate Truffles are the perfect party food! You’ll be the star of the show if you bring a big bowl of Mint Chocolate Truffles along!

And I promise that Mint Chocolate Truffles are so easy to assemble.

Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!


Start with softened butter and cream cheese. If it’s too cold, it doesn’t get as smooth and creamy as you need it for the mint chocolate chip filling!

Make sure when it’s time to add the extract you use PEPPERMINT, not mint. Unless you like spearmint. Then these could be known as after dinner truffles…no need to brush your teeth, these would taste like toothpaste. Yeah. Let’s avoid that and just use peppermint, m’kay?

Let’s talk food coloring. I get the best results when I use Americolor gels. I dip a toothpick into the gel and “swipe” it into my butter mixture. This little bit is all I need to get the soft green coloring.

If you only have drops, just add one drop at a time. Ain’t nobody wanna eat grass colored mints. Ha!

Use a 1 Tbsp scoop to portion out your mint chocolate chip filling. You’ll want to drop your Mint Chocolate Truffles onto a parchment paper lined baking sheet. And FREEZE them for about an hour (more than that is fine, too).

Use fingertips to shape frozen truffles into a ball. Then use a toothpick to dip Mint Chocolate Truffles into melted chocolate.

Again, USE GOOD CHOCOLATE. I love the bags of Ghirardelli Melting Wafers. Not only do they melt smooth, but they taste delicious too.

I loved using a combination of white and dark chocolate. Feel free to do both, or choose your favorite and decorate the tops with mini chocolate chips.


If you’ve followed along here for a while, you’ll know that I LOVE mint chocolate chip recipes. If you love mint chocolate chip as much as I do, I’ve got plenty of options here for you.

In addition to my Mint Chocolate Truffles and Mint Chocolate Chip Brownies, try my Mint Chocolate Chip Fudge, Mint Chocolate Chip Rice Krispie Treats, Mint Chocolate Chip Whoopie Pies, or Mint Chocolate Chip Cookie Sandwiches.

Whip up a batch of these Mint Chocolate Truffles and wow your friends at your next party. I know they’ll love them!

Yield: 3-4 dozen

Mint Chocolate Truffles

Prep Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

These Mint Chocolate Truffles have a soft, creamy mint chocolate chip center and are coated in decadent chocolate! What are you waiting for? Go make some today!


  • 4 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp peppermint extract
  • 1 drop green food coloring gel
  • ½ cup semi-sweet mini chocolate morsels
  • 12 oz chocolate coating, melted (feel free to use the dark or the white chocolate, or both)


  1. Beat cream cheese and butter until creamy. Add sugar, peppermint extract and food coloring. Beat until well combined.
  2. Fold in chocolate morsels.
  3. Using a 1 tbsp scoop, drop onto a parchment paper lined baking sheet. Freeze for about an hour (more is fine).
  4. Using a toothpick, pick up the truffle and dip it into the melted chocolate, tapping the side of the bowl to remove the excess chocolate. If desired, add a couple of mini morsels for garnish. Store in refrigerator for up to a week.

Did you make this recipe?

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Delicious, creamy Mint Chocolate Chip Truffles recipe! So easy to make too!

Today’s recipe was originally posted on Shugary Sweets on March 21, 2016 and has been republished in November 2018

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on November 6, 2018

Comments & Reviews

  1. Though tasty for sure, mine ended up way too creamy to even attemp to shape into balls. Any suggestions? (One stick of butter, right?) 

    1. Hmm, I’m not sure why that would happen. You could refrigerate the mixture before scooping if it’s too soft, then scoop and form the balls!

  2. I am guessing these can’t be make with low-fat or whipped cream cheese . Is that right? They don’t seem to set.

  3. Plan to make these for a ladies luncheon in March. Also plan to freeze them and thaw the day before. Look and sound delicious. I know the ladies will enjoy. Thank you so much for sharing. God Bless You ! ! !

  4. In my other life I was at a “dress up” party and the hostess had a gorgeous watermelon basket with the most divine dip ever!!  Turns out it was two ingredients, large Cool Whip and rum. Her husband brought out two spoons~ one for each of us~and he also brought the back up dip.  We ate the whole thing and resorted to vanilla wafers when the fruit was gone!!   Spiced rum, dark rum or plain rum or any other rum or other booze you may have on hand. Triple Sec is also yummy~orange with a kick!!

  5. I tried my hand at these. For some reason, my mind didn’t comprehend the amounts and I was originally expecting more cream cheese and less butter and for it to have a “cheesecakey” flavor. I’ll try it again with a half stick of butter and 8oz of cream cheese and see what happens. Thank you for sharing the recipe!

    1. You can (although sometimes during the thawing process the chocolate coating my crack, still delish though). As for how long? I’m no expert on that…but I would say at least a month or two!

  6. Oh, Aimee-I could just cry when I see a recipe like this for truffles. I made up truffles just yesterday making my ganache from Belgium chocolate, heavy cream, butter and amaretto. Covering a ball of frosting with chocolate doesn’t quite qualify as a truffle.

    I would urge you to try the real thing sometime. There’s no comparison. Jan

    1. I do have “REAL” truffle recipes with chocolate, butter, cream, etc. But this one was too delicious not to share 🙂

    2. I agree, Jan. Traditional truffles, these aren’t. However, icing balls as a term hasn’t caught on like cake balls have so it’s the only appropriate name for them at the moment.

  7. wow! this looks so tasty and it is easy too. Will definitely try this. Thanks for the recipe. 🙂

    1. You can use regular food coloring. I just find it’s harder to control the color with liquid vs gel 🙂

  8. I dare ya to eat frosting by the spoonful at a party, Aimee. Like, I’d pay good money to watch you do that at a really formal party. Whip out that tub of frosting and have at it!
    These are gorgeous. Love that shade of green!

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