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Mint-Chocolate Truffles

Hands-on time 30 mins
Total time 8 hrs, 30 mins
Yield Serves 40 (serving size: 1 truffle)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Store truffles in refrigerator up to 1 week.

Gluten-Free Baking