Mint Chocolate Truffles

Mint chocolate truffles are rich, silky, made with dark chocolate, coconut milk, and peppermint extract. These dairy-free treats have a smooth, creamy ganache center and can be coated in cocoa powder, crushed peppermint, or shaved chocolate. Perfect for holiday gifting or special occasions.

Why You’ll Love This Recipe

• Only 3 core ingredients – dark chocolate, coconut milk, and peppermint extract make these truffles incredibly simple yet luxurious
• Naturally dairy-free – the coconut milk creates a smooth, creamy ganache without any butter or cream
• Perfect for gifting – these truffles look elegant and professional, wrapped in a pretty box with a ribbon
• Customizable coatings – roll them in cocoa powder, crushed peppermint, or shaved chocolate to match your style
• Make-ahead friendly – they keep beautifully in the fridge for weeks, so you can prepare them whenever inspiration strikes

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Ingredients You’ll Need

For the Truffles:

• 9 ounces (about 1½ cups) dark chocolate chips – use good quality 60–70% cocoa for the best flavor
• ⅔ cup full-fat coconut milk – not light! The fat is what makes these creamy
• ½ teaspoon peppermint extract – pure or natural, not mint oil which can be too strong

Optional Coatings & Add-Ins:

• Unsweetened cocoa powder for dusting
• Crushed freeze-dried mint candies or peppermint pieces for sparkle
• Shaved dark chocolate, toasted coconut, or chopped nuts
• Green food coloring (just a drop or two for festive color)

Note: If you can’t find coconut milk, heavy cream works too, but these won’t be dairy-free.

Why These Ingredients Work

Dark chocolate with 60–70% cocoa gives you that deep, sophisticated chocolate flavor without being too bitter—it’s the perfect canvas for bright peppermint.

The full-fat coconut milk is the secret here. It creates an incredibly smooth, velvety ganache that sets up firm enough to roll but stays soft and melting on your tongue. Unlike butter-based truffles, coconut milk adds just a whisper of tropical sweetness that complements the mint beautifully.

Peppermint extract brings that clean, refreshing mint flavor we all love—just half a teaspoon is enough to make these taste like the holidays without overwhelming the chocolate.

And those optional coatings? They add texture and visual appeal, turning simple chocolate balls into something that looks bakery-worthy.

Essential Tools and Equipment

• Heat-proof mixing bowl (glass or metal works great)
• Small saucepan for heating the coconut milk
• Whisk or wooden spoon for stirring
• Baking sheet or tray lined with parchment paper
• Small cookie scoop or tablespoon for portioning
• Plastic wrap or lid to cover the bowl while chilling

Step-by-Step Instructions

Step 1: Chop the Chocolate

Finely chop your dark chocolate if you’re using a bar instead of chips, and place it in a heat-proof bowl. Smaller pieces melt more evenly and create a smoother ganache.

Step 2: Heat the Coconut Milk

Pour the coconut milk into a small saucepan and heat it over medium heat. Watch it carefully—you want it to just start simmering around the edges, but don’t let it come to a full boil.

Step 3: Pour Over Chocolate

Once the coconut milk is steaming and just starting to bubble, pour it directly over your chopped chocolate. Let it sit undisturbed for about 1–2 minutes—this gives the chocolate time to start melting on its own.

Step 4: Mix the Ganache

Now gently stir the mixture with a whisk or spoon, starting from the center and working your way out in small circles. Keep stirring until the chocolate is completely melted and you have a smooth, glossy ganache. It should look luxurious and shiny!

Step 5: Add the Mint

Stir in the peppermint extract and taste—if you want a stronger mint flavor, you can add just a tiny bit more, but be careful not to overdo it. If you’re adding green food coloring for a festive touch, add just 1–2 drops and stir until evenly colored.

Step 6: Chill the Ganache

Cover the bowl with plastic wrap (press it right onto the surface to prevent a skin from forming) and pop it in the refrigerator. Let it chill for 1–2 hours until it’s firm enough to scoop but not rock-hard. You want it to hold its shape when you scoop it.

Step 7: Form the Truffles

Using a small cookie scoop or tablespoon, scoop out portions of the chilled ganache—about 1 tablespoon each. Roll them gently between your palms to form smooth balls. If your hands get too warm, rinse them in cold water and dry them off between batches.

Step 8: Coat or Dust

This is the fun part! Roll each truffle in your chosen coating—cocoa powder for classic elegance, crushed peppermint for sparkle and crunch, or shaved chocolate for extra decadence. Place them on a parchment-lined tray as you go.

Step 9: Final Chill

Once all your truffles are coated, chill them one more time for 15–30 minutes so they firm up completely. This final chill helps them hold their shape and makes them easier to handle when you’re ready to serve or package them.

You Must Know

The coconut milk must be full-fat—this is absolutely critical. Light coconut milk doesn’t have enough fat to create a ganache that sets properly, and you’ll end up with a mixture that’s too soft to roll into balls.

Also, don’t skip that first chill time! I know it’s tempting to rush, but if you try to roll the ganache before it’s firm enough, you’ll just end up with a chocolatey mess on your hands (literally).

The ganache should be firm but still slightly soft—like the texture of cookie dough. If it gets too hard, let it sit at room temperature for 5–10 minutes before scooping.

Personal Secret: Here’s my trick for the smoothest, most professional-looking truffles—chill the empty bowl and your cookie scoop in the freezer for 10 minutes before you start forming the balls.

Pro Tips & Cooking Hacks

• Keep your hands cold – rinse them in cold water and dry thoroughly between rolling batches to prevent the chocolate from melting on contact
• Use a cookie scoop for uniformity – this ensures all your truffles are the same size and look professional
• Don’t overheat the coconut milk – bringing it to a full boil can scorch the chocolate and create a grainy texture
• Taste as you go – add the peppermint extract gradually; it’s easier to add more than to fix an overly minty batch
• Double coat for extra texture – roll once in cocoa powder, chill briefly, then roll again for a thicker coating
• Work quickly when rolling – if the ganache gets too soft, pop it back in the fridge for 15 minutes and try again
• Save time with a mini ice cream scoop – the spring-release makes portioning so much faster

Flavor Variations & Suggestions

Want to play around with flavors? Try orange extract instead of peppermint for chocolate-orange truffles that taste like those fancy holiday chocolates. You could also add a tablespoon of strong espresso powder to the warm coconut milk for mocha-mint truffles—coffee and mint are surprisingly wonderful together.

For an adults-only version, stir in a tablespoon of peppermint schnapps or crème de menthe along with the extract. If you want to make them extra indulgent, press a small piece of peppermint bark or a mini chocolate chip into the center of each truffle before the final chill.

You can even swap the dark chocolate for semi-sweet or milk chocolate if you prefer something sweeter, though you might need to chill the ganache a bit longer since it’ll be softer.

Make-Ahead Options

These truffles are a dream for make-ahead entertaining! You can prepare the ganache up to 2 days in advance and keep it covered in the refrigerator until you’re ready to roll them.

Once formed and coated, the truffles will keep in an airtight container in the fridge for up to 3 weeks—perfect for holiday prep or making several batches for gifts.

For longer storage, freeze them! Arrange the finished truffles in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container with parchment paper between layers. They’ll keep frozen for up to 3 months. Just thaw them in the refrigerator for a few hours before serving—they taste just as fresh as the day you made them.

What to Serve With Mint Chocolate Truffles

These elegant little treats are perfect alongside a steaming cup of coffee or hot chocolate on a cold afternoon. They also pair beautifully with dessert wines like port or a sweet red, if you’re entertaining.

For a festive dessert spread, arrange them on a platter with other holiday favorites like sugar cookies, peppermint bark, and chocolate-covered pretzels. They’re wonderful after a rich dinner—just one or two truffles with coffee is the perfect ending to a special meal.

And don’t forget how lovely they look packaged in small boxes with tissue paper as hostess gifts or teacher appreciation treats!

Allergy Information

Contains: Coconut (tree nut), soy (if using chocolate with soy lecithin)

Naturally free of: Dairy, gluten, eggs

Substitution suggestions: If you can’t have coconut, substitute with heavy cream or canned full-fat oat cream (look for barista-style). For nut-free coatings, skip the chopped nuts and use only cocoa powder, crushed peppermint candies, or freeze-dried raspberries instead. Always check your chocolate chips for potential allergen cross-contamination if you have severe allergies—some brands process on shared equipment.

Storage & Reheating

Store your finished truffles in an airtight container in the refrigerator for up to 3 weeks. Layer them between sheets of parchment paper so they don’t stick together.

For the best texture and flavor, let them sit at room temperature for about 5–10 minutes before serving—they’ll be soft and melty rather than firm and cold.

If you’ve frozen them, transfer to the refrigerator to thaw overnight, then let them come to room temperature briefly before enjoying. No reheating needed—these are meant to be enjoyed chilled or at cool room temperature!

Questions I Get Asked A Lot

Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate has more sugar and less cocoa, so your ganache will be sweeter and softer. You may need to chill it longer before rolling—sometimes an extra 30–60 minutes—to get it firm enough to shape. The flavor will be milder and creamier rather than rich and intense.

My ganache won’t come together – it looks separated and oily. What happened?

This usually means the coconut milk was either too hot or too cold when you poured it over the chocolate, or you stirred too vigorously too soon. Try gently warming the mixture in 10-second bursts in the microwave, stirring between each burst, until it comes together. Prevention tip: always let the hot milk sit on the chocolate for 1–2 minutes before stirring.

How can I make these less minty?

Start with just ¼ teaspoon of peppermint extract and taste the ganache before chilling. You can always add more, but you can’t take it away! Some brands of extract are stronger than others, so adjust to your preference.

Can I roll these in melted chocolate instead of cocoa powder?

Absolutely! Dip the chilled truffle balls in tempered melted chocolate for a hard shell coating. Let the excess drip off, place on parchment, and chill until set. This gives you that professional candy-shop look and an extra layer of chocolate goodness.

Do I have to use peppermint extract, or can I use mint oil?

Stick with extract! Mint oil (like essential oil) is much more concentrated and can taste medicinal or too strong. Peppermint extract is specifically made for cooking and baking, so it has the right balance of flavor without being overwhelming.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your mint chocolate truffles turned out—and if you tried any fun coating variations.