Christmas Truffles — The Ultimate Andes Mint Chocolate Treat
Christmas Truffles that melt in your mouth and pack a minty punch — sounds like holiday heaven, right? These creamy Andes mint chocolate truffles deliver that exact vibe: cool mint, rich chocolate, and a luxe bite that screams celebration.
Brief introduction to the recipe
If you love mint + chocolate, you’ll flip for this. These truffles blend soft cream cheese, melted chocolate, crushed Andes mints, and a whisper of peppermint for a candy that feels indulgent but still totally doable at home. They look fancy but don’t stress — you’ll have fun making them.
Why you’ll love this recipe
Why make these? Well, for starters: they taste phenomenal. You get the smoothness of a ganache, the nostalgic crunch of Andes pieces, and that bright mint note that keeps you coming back for one more. They make fabulous gifts, travel well, and show off at parties without requiring pastry-school skills. Need I say more?
The story behind the truffles
I first dreamed these up after raiding a candy jar during a slow Sunday. You know that feeling — mint hits your brain, chocolate hits your soul, and you think: why not combine both into a grown-up truffle? A little test batch later, the family declared them keeper status. From there, I polished the method, added optional drizzles, and now we make them every holiday.
Ingredients breakdown — what goes into these candy truffles
For the filling:
- 8 oz cream cheese, softened to room temp — gives a silky, slightly tangy base.
- 2 cups semisweet chocolate chips — I love Ghirardelli for reliable melt and flavor.
- 2 cups powdered sugar — sweetens and firms the center.
- 1/4 cup chopped Andes mints — the mint-chocolate identity.
- 1 tsp peppermint essence — optional boost; a little goes a long way.
For the coating:
- 1 package chocolate melting wafers (Wilton or similar) — melts smooth for a neat shell.
For garnish:
- 1 cup white chocolate melting wafers (tinted green if you like) — for drizzles.
- 1/2 cup chopped Andes mints — extra crunch and sparkle.
Substitutions? Sure. Swap cream cheese for mascarpone for a richer flavor, or use coconut cream for dairy-free. Use dark chocolate chips if you want more intensity, or milk chocolate for a sweeter result. If you can’t find Andes, crush any chocolate-mint candy or drop a few drops of peppermint extract into your melted chocolate.
How to make it — Step-by-step “Truffle Recipe” (short, clear steps)
- Make the cream base. Beat the softened cream cheese with the powdered sugar until smooth. Add a few drops of peppermint essence and mix until the flavor blends evenly. Don’t overdo the extract — it packs a punch.
- Melt chocolate and mints. Microwave the chocolate chips and chopped Andes mints at 50% power in 30-second bursts, stirring between bursts until silky. Stir thoroughly so the mint bits melt into the chocolate and create that signature swirl.
- Combine. Pour the melted chocolate into the cream cheese mixture and beat until uniform and glossy. The texture should hold together when scooped but still be soft.
- Chill the filling. Spoon the mixture onto a sheet of plastic wrap, form it into a log, seal, and refrigerate for 45 minutes. Chilling firms the mix so you can roll neat balls — this step matters.
- Shape the truffles. Roll the chilled mixture into 1-inch balls. Place the balls on a parchment-lined tray, spaced out. Use a small cookie scoop for consistent sizes. Pop the tray back into the fridge for 10–15 minutes so they firm up again.
- Coat in chocolate. Melt the chocolate wafers in the microwave in short bursts. Keep the melted chocolate warm over a bain-marie if needed. Dunk each truffle with a fork, tap off the excess, and return to parchment.
- Garnish. Right after coating, sprinkle chopped Andes on top, or later drizzle with green white chocolate. Let the truffles set completely before serving.
- Store. Once set, keep truffles refrigerated or in a cool place. They keep several days chilled and freeze well for longer storage.
Pro tips for perfect results (read this — seriously)
- Use room-temperature cream cheese so it blends silky without lumps.
- Chill the mixture before shaping — it makes rolling tidy and keeps the truffles from collapsing.
- Work in small batches when dipping — chocolate cools fast, and warm chocolate coats smoother.
- Tap the fork cleanly after dipping to avoid messy drips.
- Don’t over-flavor with peppermint extract; start small and adjust. Too much = toothpaste vibes. (FYI: a little goes a long way.)
- For glossy shells, temper melting wafers by following package instructions or use a little coconut oil to loosen the chocolate.
- Freeze-proof method: flash-freeze dipped truffles for 10 minutes — they’ll set faster and get a crisper shell.
Bold tip: Chill between steps — that’s the secret to neat, firm truffles.
Variations to try — play with flavors
- Dark mint truffles: Use dark chocolate wafers and increase chopped Andes for stronger mint crunch.
- White-chocolate mint: Use white coating and tint it green for festive looks; add a tiny lemon zest for brightness.
- Nutty twist: Roll truffles in crushed pistachios or almonds for texture contrast.
- Boozy bites: Add a tablespoon of peppermint schnapps or crème de menthe to the filling for adult-only truffles.
- No-mint option: Leave out the Andes and add chopped dried cherries or toasted coconut — still delicious.
Best ways to serve these Candy Truffles
Serve them on a pretty platter with powdered sugar dusting or arrange them in paper liners for gifting. They pair beautifully with coffee, after-dinner liqueurs, or a minty cocktail. Want to impress at a party? Pipe tiny gold flecks or edible glitter on a few as showpieces.
Looking for gift ideas? Package a dozen in a box with tissue and ribbon — festive and fancy. These also make great additions to cookie boxes or dessert boards.
Storage & leftovers — keep them fresh
- Refrigerator: Store truffles in an airtight container for up to one week.
- Freezer: Layer in a freezer-safe bag with parchment between layers. Freeze up to 2 months. Thaw in the fridge overnight before serving.
- Travel tip: Keep them chilled during transport in a cooler bag to avoid melty disaster.
Quick tip: If you plan to gift them, assemble the box at the last minute or include a small cold pack.
FAQs — quick answers to common truffle troubles
Can I use mascarpone instead of cream cheese?
Yes. Mascarpone yields a richer, silkier filling. Use it 1:1.
What if my filling is too soft to roll?
Chill it longer. You can also pop the mixture into the freezer for 10–15 minutes and then shape.
My chocolate shell looks dull. Help.
Warming, humidity, or untempered chocolate causes dullness. Try a little coconut oil or re-temper the coating.
Can I make these dairy-free?
Use solid coconut cream for the filling and dairy-free chocolate wafers — expect slightly different flavor and texture.
How do I avoid holes in the coating when dipping?
Make sure the truffle is cold and dip quickly. Tap off excess and set on parchment.
Why these are perfect for the holidays — Candy + Dessert Truffles that wow
These treats work as Christmas Truffles and beyond. They fit beautifully into Christmas Candy Recipes collections, show off at dessert tables, and satisfy both mint lovers and chocoholics. And because you make them Homemade Truffles, they carry that personal touch that store-bought boxes just can’t match.
People love the contrast: the soft center against a crisp chocolate shell — it feels fancy, yet it’s straightforward to make. Want a simple crowd-pleaser for the holidays? This is it.
Final thoughts — the joy of homemade mint chocolate bliss
If you want to impress without overcomplicating, these Andes Mint Chocolate truffles hit the sweet spot. They feel luxe, taste nostalgic, and let you flex your creative side with coatings and garnishes.
Make a test batch first, then scale up for parties. Package some for friends, stash some in the freezer for emergencies, and definitely save a few for yourself. IMO, homemade truffles beat boxed ones any day — they show care, taste incredible, and scream “holiday spirit.”
So, are you ready to roll, dip, and drizzle? Grab the chocolate and let’s get to the good stuff — your guests will thank you, and your dessert table will look like a dream.
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Decadent Christmas Truffles: Andes Mint Chocolate Homemade Candy Truffles
- Prep Time: 15-30 minutes
- Cook Time: 10-15 minutes
- Total Time: 75-90 minutes
- Category: Dessert
Ingredients
Truffle center
- 8 oz cream cheese, softened to room temperature
- 2 cups semisweet chocolate chips (Ghirardelli or similar)
- 2 cups powdered (confectioners’) sugar
- 1/4 cup finely chopped Andes mints
- 1 teaspoon peppermint extract
Outer shell
- 1 package chocolate melting wafers (e.g., Wilton Candy Melts)
Decoration
- 1 cup white chocolate melting wafers (tint green with gel color if desired)
- 1/2 cup extra chopped Andes mints for topping
Instructions
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Make the base. In a large bowl, beat the softened cream cheese with the powdered sugar until the mixture turns smooth and even. Add the peppermint extract and mix briefly to distribute the flavor.
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Incorporate melted chocolate. Melt the semisweet chips together with the chopped Andes pieces in the microwave at half power. Heat in 30-second intervals, stirring between bursts, until the chocolate is glossy and lump-free. Pour the warm chocolate into the cream cheese mixture and blend until fully combined and silky.
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Chill the filling. Spoon the blended mixture onto a sheet of plastic wrap. Shape it into a tight log, wrap securely, and refrigerate for about 45 minutes so it firms up enough to handle.
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Form the truffle balls. Remove the chilled log and cut or scoop into roughly 1-inch portions. Roll each portion between your palms to form smooth spheres. Arrange them on a parchment-lined baking tray, leaving space between each truffle.
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Prepare the coating. Melt the milk chocolate wafers according to package directions (short bursts in the microwave at 50% power work well). Keep the melted chocolate warm and fluid by placing the bowl over a pot of simmering water if needed.
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Dip the truffles. Using a fork (or dipping tool), lower each truffle into the melted chocolate until fully coated. Lift, tap the fork lightly to remove excess, and set the coated truffle back on the parchment. Work quickly in small batches so the coating stays smooth.
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Add garnishes. Immediately after dipping, press a few chopped Andes pieces on top if you want extra crunch. When all truffles are coated, melt the white wafers, tint green if desired, and drizzle over the set truffles for a festive finish. Alternatively, sprinkle the remaining chopped Andes over the drizzled truffles.
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Set and serve. Let the truffles sit until the chocolate shell hardens completely. Chill briefly in the refrigerator if you want them to set faster. Serve chilled or at cool room temperature.
Notes
- Quick tips
- Use room-temperature cream cheese for a lump-free center.
- Chill the filling thoroughly before shaping — it makes rolling so much easier.
- Work in small batches when dipping to keep coatings glossy.
- Storage
- Store the finished truffles in an airtight container in the fridge for up to one week. You can also freeze them on a tray, then transfer to a sealed bag for longer storage; thaw in the fridge before serving.
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