Welcome to Crispy on the Outside, where we believe every once in a while you deserve something that isn’t fried… but is still indulgent enough to justify skipping leg day. Today’s treat: Mint Chocolate Truffles. These little spheres of ganache glory are about 80% chocolate, 20% mint, and 100% attitude.
Why make these? Because store‑bought truffles are fine if you lack self‑respect. Homemade truffles remind you how little you care about your cholesterol and how much you care about delicious texture.
Yes, properly made, chocolate truffles are crispy on the outside, and soft inside.
Ingredients
- 8 oz semisweet chocolate, finely chopped
- ½ cup heavy cream
- 1½ tsp pure peppermint extract (no knock‑off mint vodka)
- 2 tbsp unsalted butter, cubed and at room temperature
- 8 oz bittersweet couverture chocolate, finely chopped
- Cocoa powder or finely chopped nuts for rolling (optional garnish)
Instructions
1. Ganache of Dreams
- Place the chopped chocolate in a heatproof bowl and set aside.
- In a small saucepan, heat the cream just until it’s steaming and threatening to boil — no actual boiling, unless you want burnt edges and tears.
- Pour the hot cream over the chocolate. Pause. Count to ten. Let them get to know each other.
- Add the butter and peppermint extract. Stir until smooth, glossy, and seductive. If it’s lumpy, you over‑boiled the cream. Cry if you want.
2. Chill Out, Ganache
- Cover and refrigerate the ganache for at least 2 hours or until it’s firm enough to withstand your utensil abuse. If you have the patience, you’ll get better results covering the ganache and letting it sit at room temperature overnight. You want it scoopable, not liquid regret.
3. Shape With Precision (Or Not)
- Line a baking sheet with parchment paper.
- Using a melon baller, small cookie scoop, or two spoons (if you enjoy chaos), portion out pinball‑sized ganache balls.
- Roll quickly between your palms to form roughly perfect spheres. These are truffles, not orbiters — aim for spherical.
4. Tempered Chocolate Finish
- Melt the couverture chocolate, except for about an ounce, in a heatproof bowl over gently simmering water (double boiler). Stir until nearly melted.
- Remove from heat and stir in the remaining chocolate until the temperature falls to about 88–90°F (31–32°C). Congratulations, you just tempered chocolate.
- Dip each ganache ball into the tempered chocolate, letting the excess drip off. Place back on the parchment.
5. Set and Serve
- Let the truffles sit at room temperature until the chocolate shell firms up with a satisfying snap. Refrigerate if your house is more humid than your ex’s tear ducts.
Texture Report
- Shell: Crisp, glossy, and snaps under bite pressure.
- Interior: Silky ganache that melts like a snowman in a microwave.
- Overall: A textural duet — firmness followed by creamy give, finished with a minty exclamation point.
Parting Thoughts
Next time someone offers you a mediocre candy bar, hand them a truffle and say, “This took work.” Then watch them question their life choices.
Coming soon: How to pretend you didn’t eat the entire batch in one sitting.