Delicious white chocolate mint truffles that you would think you have picked up from the local chocolate shop. Super easy to make, and perfect for gifting.
I can't stress enough how easy this recipe is. If you take into consideration the hands on time, and not the setting time of the ganache, it is a quick one too. Scoop, roll, coat, and then back into the fridge for a final chill.
They are creamy with a cooling effect in the mouth from the mint. An awesome trick I did with my last batch of white chocolate mint truffles was to store them in the freezer instead of the fridge.
They don't freeze solid and can be eaten straight from the freezer. Their shelf life increases dramatically, and can be defrosted in the fridge if you would like to serve them not frozen. But seriously, frozen is the way I have been eating them in this heat!!
Sara xxx
Ingredients
- White Chocolate: Use white chocolate that you enjoy eating, not cooking chocolate.
- Mint Flavouring: I have suggested some alternative flavourings further down this post. I like the sharpness of mint, but peppermint is an easy swap out. If using mint oil then a little goes a long way. Add it gradually to check for flavour, and remember it will intensify on chilling.
- Icing Sugar (Confectioner's Sugar): Used with the vanilla sugar to roll the truffles.
- Heavy Cream: Also known as thick or double cream.
- Vanilla Sugar: Also known as Vanillin Sugar, Can be found in the herbs and spices aisle in your local supermarket. You could make your own vanilla sugar with caster sugar/superfine sugar (not granulated) that has been infused with vanilla pods.
Recipe Walk Through
Grate or finely chop white chocolate. The smaller the pieces the easier they will melt with the heated cream.
Place in a medium bowl and set aside.
Heat cream and mint flavouring in a small saucepan. Heart until it just starts to simmer.
Remove from heat and pour over the prepared white chocolate. Let the chocolate and cream sit for 1 minute.
After 1 minute, using a spatula, mix chocolate and cream slowly until it is smooth and shiny.
Taste for mint flavour. If you feel you need to add more, do so now.
Cover bowl with plastic wrap and place in the fridge to chill for 4 hours or overnight.
Once the truffle mixture has chilled, spoon out teaspoon size balls.
Roll the truffle mixture in your hands to form round balls.
Note: Wipe hands with kitchen towel every 2-3 truffles as hands will get greasy, and truffles will be hard to roll.
Place truffle balls on a tray lined with baking paper.
If you find the balls are starting to get too soft due to the weather. Prepare them batches, say 10 at a time and place the ready ones in the fridge until you are ready to coat them all.
Roll the truffle balls in the prepared truffle coating and place them back on the tray covered with baking paper.
Once all balls are coated place in the fridge to keep chilled until ready to serve. Or store in the freezer.
Alternative Flavours
If you want these white chocolate mint truffles to be mint, then mint is what you will need to use. As mentioned above peppermint is an easy swap out. The recipe does lend itself to a complete change up by using other flavours instead. Below are some suggestions.
- Lemon essence with a touch of lemon zest.
- Vanilla bean paste.
- Rose with a touch of pink food colouring.
- Almond essence.
- Freeze dried blueberry, strawberry, or raspberry powder.
- A touch of ground cardamom.
- Plain truffle balls in cocoa powder.
- Coconut essence and rolled in desiccated coconut.
- Add some freshly ground coffee beans to unflavoured balls.
White Chocolate Mint Truffles
Special Equipment
- medium bowl
- chopping board + sharp knife (or a grater)
- small saucepan
- rubber spatula
Ingredients
- 450 grams (1 lb) white chocolate | good quality eating chocolate, not cooking chocolate
- 125 mls (½ cup) thick cream
- ¼ teaspoon mint flavouring | see notes below
Truffle Coating
- 3 tablespoons icing sugar/confectioners's sugar
- 3 tablespoons vanilla sugar
Instructions
- Grate or finely chop white chocolate. The smaller the pieces the easier they will melt with the heated cream. Place in a medium bowl and set aside.
- Heat cream and mint flavouring in a small saucepan. Heart until it just starts to simmer.
- Remove from heat and pour over the prepared white chocolate. Let the chocolate and cream sit for 1 minute.
- After 1 minute, using a spatula, mix chocolate and cream slowly until it is smooth and shiny.
- Taste for mint flavour. If you feel you need to add more, do so now.
- Cover bowl with plastic wrap and place in the fridge to chill for 4 hours or overnight.
- Once the truffle mixture has chilled, spoon out teaspoon size balls. Roll truffle mixture in your hands to form round balls. Place on a lined tray.Note: Wipe hands with kitchen towel every 2-3 truffles as hands will get greasy, and truffles will be hard to roll.
- Roll the truffle balls in the prepared truffle coating and place them back on the tray covered with baking paper.
- Once all balls are rolled in coating place in the fridge to keep chilled until ready to serve. They can also be stored in the freezer.
Truffle Coating
- In a small bowl combine truffle coating ingredients.
Notes
- Lemon essence with a touch of lemon zest.
- Vanilla bean paste.
- Rose with a touch of pink food colouring.
- Almond essence.
- Freeze dried blueberry, strawberry, or raspberry powder.
- A touch of ground cardamom.
- Plain truffle balls in cocoa powder.
- Coconut essence and rolled in desiccated coconut.
- Add some freshly ground coffee beans to unflavoured balls.
- 1 teaspoon equals 5ml
- 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
- 1 cup equals 250ml (Nth America use 237ml)
- 4 teaspoons equals 1 tablespoon
- I use the below unless specified in my recipes;
Nutrition
More Chocolate Recipes
You can find more chocolate recipes suitable for gifting in our homemade sweets recipes section. Like my Tim Tam rocky road, and nama chocolate.
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