Mint-Chocolate Truffles

Cooking Light
These insanely decadent and rich truffles are pockets of mint-chocolate bliss. Before serving, you should remove the truffles from the refrigerator and allow them to warm to room temperature. They'll have a richer, more pronounced flavor.
Serves 40 (serving size: 1 truffle)


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1/2 cup half-and-half
2 tablespoons butter
2 tablespoons corn syrup
12 ounces bittersweet chocolate, finely chopped
1/2 teaspoon peppermint extract
2 tablespoons unsweetened cocoa


Hands-on: 30 Minutes
Total: 8 Hours, 30 Minutes

1. Combine half-and-half, butter, and corn syrup in a medium saucepan over medium-high heat. Bring to a boil; cook 1 minute, stirring frequently. Remove from heat; add chocolate and peppermint extract, stirring until smooth and creamy. Pour chocolate mixture into a shallow dish; cover and chill overnight.

2. Place cocoa in a shallow dish. Scoop chocolate mixture by teaspoonfuls; shape into 40 balls using hands. Roll balls in cocoa, and place on wax paper. Store in refrigerator until ready to serve.

Created date

October 2014

Nutritional Information

Calories 66
Fat 4.5 g
Satfat 2.5 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 0.8 g
Carbohydrate 5 g
Fiber 0.1 g
Cholesterol 3 mg
Iron 0.3 mg
Sodium 7 mg
Calcium 7 mg