Description
Delicious homemade Andes mint truffles coated in chocolate and dusted with cocoa powder.
Ingredients
Scale
- 1 cup Andes Mints, chopped
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder (for dusting)
Instructions
- Prepare the Ganache: In a saucepan over low heat, combine chopped Andes mints with heavy cream. Stir until melted into a silky ganache.
- Chill the Mixture: Transfer to a bowl, cover with plastic wrap, and refrigerate for about 1 hour until firm.
- Scoop Out Truffles: Use a melon baller to scoop portions of the chilled ganache and roll them into balls.
- Coat with Chocolate: Melt chocolate chips, then dip each truffle in the melted chocolate using forks or toothpicks, allowing excess to drip off.
- Dust with Cocoa Powder: Roll each truffle in cocoa powder while still wet from the chocolate coating.
- Set and Enjoy: Place on parchment paper to set for about 30 minutes in the fridge before serving.
Notes
- This recipe yields approximately 20 truffles.
- Store the truffles in an airtight container in the refrigerator.
- Allow truffles to come to room temperature before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg