Description
Easy mint chocolate truffles with just 3 ingredients! This simple recipe creates smooth, dairy-free truffles perfect for gifting. Ready in 2 hours with coconut milk ganache.
Ingredients
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)
Instructions
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.
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.
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.
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!
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 5 minutes + Chill Time: 1 hour 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American