★★★★★

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!

If you love candy, try our easiest chocolate truffle recipe! Creamy and fudgy, it’s always a hit. Or give our buttercream truffles a try, made with a frosting filling, they’re easy and delicious.

Serving bowl with mint chocolate chips truffles, one with a bite taken out.

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!

Ingredient Notes

  • 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.

Easy Instructions

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.

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

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!

Recipe FAQs

Why type of chocolate coating is best?

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.

How do I store mint chocolate chip truffles?

These truffles will keep in a covered container in the refrigerator for up to 1 week, if they last that long.

Can I freeze truffles?

Yes, you can freeze truffles in an airtight container for up to 3 months, either with or without the chocolate candy coating.

More Easy Dessert Recipes

Yield: 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!

Ingredients

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

Instructions

  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.

Notes

  • 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!
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    48

    Serving Size:

    1

    Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 16mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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    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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