Mint creme chocolate truffles 

These little gems are as cute as they are delicious

If there is anyone familiar with the ‘after 8 mint choccies’ who has been wanting a vegan friendly version… this recipe is for you. In my opinion nothing beats finishing on something minty and coated in dark chocolate. They say peppermint aids digestion so I say, line them up and bring me the mint truffles now!

These delightful mint crème chocolate truffles are as cute as they are tasty and for the people who love a but of arts and crafts well you’re going to get so much joy out of assembling these little pieces of edible art.

Variation – if you don’t have time to make the mint creme filling or you’re not confident, or don’t have a piping bag or just want something more simple,  you can just add a few drops of peppermint to the truffle layer then coat in the melted dark chocolate. You could even add a drop or two into the dark chocolate layer for an extra kick of refreshing mint.

The recipe yields 12 truffles.

For storage I would recommend storing in an air tight container in the fridge until ready to serve.

If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist  I would love to see what you’re all getting up to in your kitchens, so stay in touch

Talitha

x

 

Yields12 Servings
Total Time1 hr
Truffle layer
 15 medijool dates, pitted
 2.50 tbsp cacao powder
 2 tsp coconut oil
 pinch of salt
Mint creme filling
 3 tsp coconut oil
 50 g cacao butter
 100 ml coconut cream
 ½ tbsp maple syrup
 1 - 2 tsp of peppermint essence
 pinch of salt
Outer chocolate layer
 50 g dark chocolate, melted
 fresh mint leaves for decorating
1

Prepare the truffles by adding all ingredients into a food processor and processing until smooth.

2

Measure out 12 balls weighing 20g each and mould into balls. Set aside

3

Prepare the mint creme by adding all ingredients into a bowl and whisking to combine or to a food processor for a small amount of time (3 pulses) so that everything is combined. With the mint essence start with 1 tsp and work your way up until it's to your liking. I usually go for about 1.5 tsp but different varieties of essence taste slightly different so go slow. Set the creme in the fridge to slightly firm up. (About 5 mins)

4

4. Melt the 50g of chocolate until runny. Set aside.

5

Add the creme to a piping bag with a small nozzle with a round opening and fill each truffle with the creme. I fill each until it's starting to overflow. Then gently wipe the excess.

6

Dunk into the melted chocolate and place on a plate lined with baking paper.

7

Repeat for each truffle, then using a cake-testing skewer pierce a small hole into each truffle and wedge the mint leaves in.

8

Store in fridge for at least an hour before enjoying. The balls will continue to firm up when stored in the fridge.

 

Ingredients

Truffle layer
 15 medijool dates, pitted
 2.50 tbsp cacao powder
 2 tsp coconut oil
 pinch of salt
Mint creme filling
 3 tsp coconut oil
 50 g cacao butter
 100 ml coconut cream
 ½ tbsp maple syrup
 1 - 2 tsp of peppermint essence
 pinch of salt
Outer chocolate layer
 50 g dark chocolate, melted
 fresh mint leaves for decorating

Directions

1

Prepare the truffles by adding all ingredients into a food processor and processing until smooth.

2

Measure out 12 balls weighing 20g each and mould into balls. Set aside

3

Prepare the mint creme by adding all ingredients into a bowl and whisking to combine or to a food processor for a small amount of time (3 pulses) so that everything is combined. With the mint essence start with 1 tsp and work your way up until it's to your liking. I usually go for about 1.5 tsp but different varieties of essence taste slightly different so go slow. Set the creme in the fridge to slightly firm up. (About 5 mins)

4

4. Melt the 50g of chocolate until runny. Set aside.

5

Add the creme to a piping bag with a small nozzle with a round opening and fill each truffle with the creme. I fill each until it's starting to overflow. Then gently wipe the excess.

6

Dunk into the melted chocolate and place on a plate lined with baking paper.

7

Repeat for each truffle, then using a cake-testing skewer pierce a small hole into each truffle and wedge the mint leaves in.

8

Store in fridge for at least an hour before enjoying. The balls will continue to firm up when stored in the fridge.

Mint creme chocolate truffles

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