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Easy Mint Chocolate Truffles Recipe

Easy Mint Chocolate Truffles Recipe photo by Taste of Home

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I make a lot of candy around the holidays. This is one of my favorites because the mixture isn't sticky or messy to work with, and the results are just delicious. —Jean Olson, Wallingford, Iowa

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Easy Mint Chocolate Truffles Recipe

Prep: 20 min. Cook: 10 min. + chilling

Yield: 35 Servings

20 10 30

Ingredients

1 tablespoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1/2 teaspoon peppermint extract
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
baking cocoa, finely chopped nuts or chocolate sprinkles

Directions

Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan.
Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1-1/2-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container. Yield: 70 truffles.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 each) equals 174 calories, 7 g fat (5 g saturated fat), 13 mg cholesterol, 53 mg sodium, 28 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Easy Mint Chocolate Truffles in Country Woman Christmas Annual 2001, p46

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Reviews for Easy Mint Chocolate Truffles

Easy Mint Chocolate Truffles

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Reviewed on Dec. 26, 2011 by cleancut747

another hint, if you're coating with peppermint pieces, it took me almost 5 of the med size canes to cover the recipe. got to crush them almost to powder with just a few little bits whole to get it to cover well and don't let the mixture get too cold

Reviewed on Dec. 26, 2011 by cleancut747

if it was gritty, you didn't get the sugar dissolved properly and perhaps didn't cook to the right temp. get a GOOD candy thermometer and try again. can be flavored other than mint as well...

Reviewed on Dec. 14, 2011 by roosa

So easy to make and everyone in my family loved them!!!

Reviewed on Dec. 09, 2011 by mtichenor

I was disappointed with this recipe. It was gritty and tasted more like minty fudge balls instead of truffles.

Reviewed on Dec. 09, 2011 by mtichenor

I was disappointed with this recipe. More like minty fudge balls instead of truffles. A little on the gritty side.

Reviewed on Dec. 07, 2011 by LoveToMunch

Chocolate seized when I put min extract-or is it supposed to have a gritty texture?

Reviewed on Dec. 06, 2011 by novembermember

I don't recommend freezing,a week in the 'fridge however it's sugar so it will probably keep much longer.Either way thaw at room temp. to keep the shine and not lose texture.

Reviewed on Dec. 05, 2011 by motherhen220

How long would these last?

In refrigerator?

Can they be frozen?

How far in advance can I make them?

Would like to make them in advance for a wedding.

Reviewed on Dec. 21, 2008 by jellybears

If I make the mixture the night before, and put it in the fridge, what is the best way to warm it up to continue rolling the truffles