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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 13g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
