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    Home » Recipes » Blog

    Easy and Elegant White Chocolate Mint Truffles

    December 3, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    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

    truffles on a plate and in a bowl

    Ingredients

    white chocolate mint truffle ingredients
    1. White Chocolate: Use white chocolate that you enjoy eating, not cooking chocolate.
    2. 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.
    3. Icing Sugar (Confectioner's Sugar): Used with the vanilla sugar to roll the truffles.
    4. Heavy Cream: Also known as thick or double cream.
    5. 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.
    mint truffles on a plate and in a bowl

    Recipe Walk Through

    process image of finely chopped white chocolate in a bowl

    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.

    recipe process photo of hot cream added to grated white chocolate
    process image of mixing cream and chocolate together

    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.

    process image of white chocolate and cream mixture
    process image of scooping out cooled truffle mixture from a bowl

    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.

    process image of hands rolling balls of mixture
    process image of scooping out portions of truffle mixture from a bowl

    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.

    process image of coating truffles in sugar mixture

    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 in a pink bowl
    White chocolate mint truffles

    White Chocolate Mint Truffles

    Recipe Author: Sara McCleary
    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.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 15 mins
    Cook Time 20 mins
    Fridge Time 4 hrs
    Total Time 4 hrs 35 mins
    Course Confectionery
    Cuisine French
    Servings 50
    Calories 62 kcal

    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

    MINT FLAVOURING
    I have suggested some alternative flavourings below. 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.
     
    ALTERNATIVE FLAVOURS
    • 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.
     
    STORAGE
    Store truffles in an airtight container in the fridge.  They will keep for as long as the expiry date was on the cream you used.
    Alternatively, store them in an airtight container in the freezer for 1 month.  Eat them from frozen, or let them defrost in the fridge for 1 -2 hours before serving.
     
    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 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;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 62kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 5mgSodium: 9mgPotassium: 28mgFiber: 1gSugar: 7gVitamin A: 39IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword easy chcolate recipes, how to use mint flavouring, white chocolate recipes
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    pinterest pin
    pinterest pin

    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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    • Violet Crumble Cookies
    • recipe cover image
      Nama Chocolate - the best homemade chocolate ever!
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    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

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