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Creamy Andes Mint Chocolate Truffles

These Creamy Andes Mint Chocolate Truffles are rich, smooth, and filled with a mint-flavored cream, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 truffles
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Mint Filling
  • 8 oz cream cheese, softened Make sure it is really soft for smooth filling.
  • 1 cup powdered sugar
  • 1 cup Andes mint chocolate baking chips Melt this for the filling.
  • 1 tsp mint extract
For the Coating
  • 8 oz semi-sweet chocolate chips Melt this for coating the truffles.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Gradually add in the powdered sugar, mixing until fully incorporated.
  3. Melt 1 cup of Andes mint chocolate chips in the microwave in 30-second intervals until fully melted, stirring until smooth.
  4. Add the melted chocolate and mint extract to the cream cheese mixture and blend until smooth.
  5. Place the mixture in the refrigerator for about 30 minutes, or until it firms up slightly.
  6. Once chilled, use a small cookie scoop or your hands to form small balls (about 1” in size) from the mixture and place them on a lined baking sheet.
  7. In a microwave-safe bowl, melt the semi-sweet chocolate chips using the same 30-second intervals method until fully melted.
  8. Dip each truffle into the melted chocolate using a fork, allowing excess chocolate to drip off, and return them to the baking sheet.
  9. Refrigerate for another 30 minutes until the chocolate coating is set.
  10. Once set, they’re ready to be enjoyed!

Notes

To store leftover truffles, place them in an airtight container and keep them refrigerated for up to a week, or freeze them for a month. Thaw in the refrigerator before eating.