There’s something undeniably magical about the flavor of mint and chocolate together—especially during the holiday season. Growing up, these creamy Andes Mint Chocolate Truffles were a tradition in my home. My grandmother would make them in small batches and store them in a red tin box lined with parchment paper. She’d only bring them out when carolers came by or during cozy evenings when we all curled up to watch holiday classics.
One bite, and the cool, smooth mint mingling with rich chocolate melts on the tongue like a dream.
Why You’ll Love This Recipe
I love that these truffles require no baking, which makes them perfect when I’m prepping for guests or gift-giving. The ingredients are simple and easy to find. The refreshing mint paired with rich chocolate is indulgent but approachable. I can make them ahead of time and know they’ll still taste great when guests arrive. They’re straightforward enough for a beginner, yet elegant enough for special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (10 oz) bag Andes Creme de Menthe baking chips
4 oz cream cheese, softened
½ teaspoon peppermint extract
1 cup powdered sugar
1½ cups semisweet chocolate chips
Optional: crushed peppermint candy or cocoa powder, for rolling
Directions
Melt the Andes baking chips in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted and smooth.
Allow the melted chocolate to cool slightly, then beat in the softened cream cheese until fully combined. The mixture will begin to take on a thick, mousse-like consistency.
Stir in the peppermint extract, then gradually add the powdered sugar. Mix until a soft dough forms—it should be pliable but not sticky.
Cover and refrigerate the mixture for about 1 hour or until firm enough to roll into balls.
Using a spoon or small scoop, portion out about a tablespoon of the mixture and roll into roughly 1-inch balls between your palms. Place them on a parchment-lined tray.
Melt the semisweet chocolate chips in a microwave-safe bowl. Using a fork or dipping tool, dip each truffle ball into the melted chocolate, letting excess drip off before placing it back on the tray.
While the coating is still wet, sprinkle crushed peppermint or dust lightly with cocoa powder for an extra festive look (optional).
Refrigerate the finished truffles until set, about 15–20 minutes. Once firm, transfer to a serving plate or gift box.
Servings and Timing
Makes 24 truffles.
Prep time: approximately 20 minutes.
Chill time: about 1 hour 15 minutes.
Total time: about 1 hour 35 minutes.
Variations
For even more mint intensity, I sometimes fold in a few crushed Andes mints into the dough before chilling.
You could swap the semisweet chocolate coating for white chocolate for a visual twist—but I’d keep the mint-chocolate filling for that classic taste.
If you’re feeling creative, I’ve also tried rolling some of the balls in finely chopped toasted nuts or shredded coconut for different textures.
Storage/Reheating
I store the finished truffles in an airtight container in the refrigerator for up to one week. If I want to keep them longer, I freeze them: layer them with parchment paper in a freezer-safe container, freeze for up to two months, and thaw overnight in the fridge before serving. Let them sit at room temperature for about 5 minutes before serving for a silkier bite.
FAQs
1. Can I freeze Andes Mint Chocolate Truffles?
Yes — I place them in an airtight container with layers separated by parchment paper and freeze for up to 2 months.
2. Do I have to use Andes mints specifically?
You can substitute another mint chocolate—but using Andes baking chips gives the most authentic flavor and the smoothest texture.
3. Can I use white chocolate instead of semisweet for the coating?
Yes — you can swap the semisweet for white chocolate coating, but I would keep the mint-chocolate filling to preserve the classic flavor profile.
4. What size should the truffle balls be?
I use about a tablespoon of mixture for each ball and roll to about 1 inch in diameter. That gives a satisfying bite-sized piece.
5. How long do these truffles hold at room temperature?
They’re best kept refrigerated but can hold up at room temperature for a few hours—ideal for parties or cookie exchanges.
Conclusion
These Creamy Andes Mint Chocolate Truffles are more than just a dessert—they’re a nostalgic bite of the holiday season wrapped in minty chocolate comfort. Whether I’m making them for a festive party, a sweet gift, or simply indulging in a cozy evening treat, this recipe brings warmth, joy, and a touch of elegance to the holiday table.
Rich, creamy no-bake truffles made with Andes mint baking chips, cream cheese, and peppermint extract, coated in chocolate for a smooth and festive holiday treat.
Total Time:1 hour 35 minutes
Yield:24 truffles
Ingredients
1 (10 oz) bag Andes Creme de Menthe baking chips
4 oz cream cheese, softened
½ teaspoon peppermint extract
1 cup powdered sugar
1½ cups semisweet chocolate chips
Optional: crushed peppermint candy or cocoa powder, for rolling
Instructions
Melt the Andes baking chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Cool slightly, then beat in softened cream cheese until well combined and mousse-like in texture.
Stir in peppermint extract, then gradually add powdered sugar and mix until a soft dough forms.
Cover and refrigerate for about 1 hour or until firm enough to shape.
Scoop about 1 tablespoon of dough and roll into 1-inch balls. Place on a parchment-lined tray.
Melt semisweet chocolate chips in a microwave-safe bowl.
Dip each truffle ball in the melted chocolate, let excess drip off, and return to the tray.
Sprinkle with crushed peppermint or cocoa powder if desired while coating is still wet.
Refrigerate until set, about 15–20 minutes. Transfer to serving plate or gift box.
Notes
Use Andes Creme de Menthe baking chips for best flavor and texture.
Chill mixture thoroughly before rolling to avoid stickiness.
Truffles can be rolled in nuts, coconut, or left plain as variations.
Allow to sit at room temperature for 5 minutes before serving for best texture.
