I am definitely team chocolate mint which make these chocolate mint truffles perfect for my Christmas celebrations. They're are rich, creamy, and bursting with chocolate peppermint flavour. They can be made ahead of time or even frozen, making them a great last minute snack!
TL;DR
- Prep time: 5 minutes (plus chilling)
- Fridge storage: 2 weeks
- Freezer storage: 3 months
- Customise: adjust mint flavour to your preference.
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Why you'll love this recipe
Minty. The perfect treat for fans of minty desserts, pairing perfectly with peppermint brownies or an easy chocolate mint mousse
Simple. Made with pantry staples like biscuits, oats, and condensed milk, these truffles are an accessible treat like Rum Balls and Sugar Cookies.
No-Bake. They're quick and easy to make without turning on the oven, just like No-Bake Cherry Ripe Balls or Gingerbread Truffles
Festive. With their green chocolate drizzle and minty Aero topping, they're an eye-catching addition to holiday spreads, much like Christmas Shortbread Cookies or Reindeer Brownies.
Ingredients and substitutions
Mint slice biscuits. These form the base and already have the chocolate and mint flavour.
The US doesn't have mint slice biscuits, but a close alternative would be Pepperidge Farm Mint Milano's, Keebler Grasshoppers or Thin Mints. You may have to adjust the amount of oats depending on how moist the mixture is.
Condensed milk. I use a classic condensed milk, but coconut or oat are great dairy-free alternatives. Just note they may change the overall flavour and texture slightly.
Oats. This helps provide texture and structure to the truffles and should be adjusted depending on the type of biscuits/cookies you use. Crushed dry biscuits or almond meal can be substituted if preferred.
Cacao powder. This deepens the chocolate flavour. You could also use an unsweetened cocoa powder or even hot chocolate powder can be used as an alternative.
Peppermint extract. Enhances the minty flavour in the truffles; adjust the amount to taste or omit if the mint slice cookies are strong enough on their own.
Optional toppings. I've used white chocolate with green food colouring for a vibrant festive topping and then added a very small crumble of aero mint to the melted chocolate as decoration. This is completely optional.
Please check the recipe card for full list of ingredients and quantity.
How to make choc mint truffles
Step 1: Crush the cookies into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
Add the oats, cacao powder, and peppermint extract to the crushed cookies and mix well. Stir in the condensed milk until a sticky dough forms.
Step 2: Scoop small portions (about 1-2 tablespoons) of the mixture and roll into bite-sized balls using your hands. Place them on a baking tray lined with parchment paper.
If the mixture is too sticky, refrigerate for 15-20 minutes before rolling.
Step 3: Refrigerate the truffle balls for 20-30 minutes to firm up before decorating.
Step 4: Melt the white chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring between intervals. Add a few drops of green food colouring to the melted chocolate and mix until the colour is evenly distributed
Step 5: Dip the truffles into the green-tinted chocolate or drizzle it over the top for decoration. Before the chocolate sets, sprinkle or press small pieces of Aero Mint on top for added texture and flavour.
Step 6: Refrigerate the decorated truffles for another 15-20 minutes until the chocolate hardens. Serve chilled as a festive treat or gift them in a decorative box alongside some Gingerbread Cookies and Lemon Shortbread without Eggs.
My Top Tips
Sticky Dough? If the dough is too sticky to roll into balls, refrigerate it for 15-20 minutes to firm up before shaping.
Chocolate Melting Tip. To avoid the white chocolate seizing, add a small drop of coconut oil or butter while melting for a smooth, glossy finish.
Storing and freezing
Store in an airtight container in the refrigerator for up to 1-2 weeks to keep them fresh and firm.
If you'd like to keep them longer, you can freeze the truffles in a single layer in a freezer-safe container for up to 3 months. To enjoy, let them thaw in the fridge for a few hours or at room temperature for 10-15 minutes before serving.
FAQs
Yes. The US doesn't have mint slice biscuits, but a close alternative would be Pepperidge Farm Mint Milano's, Keebler Grasshoppers or Thin Mints.
You can also substitute with chocolate sandwich cookies or a chocolate covered biscuit and add a few drops of peppermint extract to mimic the mint flavour.
Depending on the type of cookie, you may have to adjust the amount of oats depending on how moist the mixture is. Because the mint slice biscuits have a cream in the middle and it's covered in the chocolate, I had to use some of the oats to make sure the mixture formed into balls well.
Yes, these are perfect make-ahead treats! Prepare them up to a week before and store them in the fridge until ready to serve.
Yes, the green food colouring is optional and purely for aesthetic purposes. The truffles will taste just as delicious without it.
Other no-bake Christmas recipes
Or, you can have a browse through my Christmas Category for more delicious eats.
Recipe
Chocolate Mint Truffles
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Equipment
Ingredients
- 200 g (2 cups) mint slice cookies, approx.1 packet, subs note 1
- 150 ml (⅔ cups) condensed milk, subs note 2
- 75 g (¾ cups) oats, see note 3
- 15 g (1 tablespoon) cacao powder
- 2 ml (½ teaspoon) peppermint extract, optional
Topping (optional)
- 30 g (¼ cups) white chocolate ,
- 2 ml (½ teaspoon) green food colouring
- 20 g (1 tablespoon) aero mint , (or similar) for decoration
Instructions
Prepare balls
- Crush the 200 g (2 cups) mint slice cookies into fine crumbs using a food processor, or place them in a ziplock bag and roll with a rolling pin.
- Mix with 75 g (¾ cups) oats, 15 g (1 tablespoon) cacao powder, 2 ml (½ teaspoon) peppermint extract, 150 ml (⅔ cups) condensed milk by hand or in food processor then add condensed milk until evenly mixed.
- Scoop 1-2 tablespoon portions of the mixture and roll them into bite-sized balls with your hands, placing them on a parchment-lined baking tray.If the dough is too sticky to handle, refrigerate for 15-20 minutes before rolling.
- Refrigerate the rolled truffles for 20-30 minutes to firm up before decorating.
Decorating (optional)
- Melt the 30 g (¼ cups) white chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring between intervals. Add 2 ml (½ teaspoon) green food colouring and mix until evenly tinted.
- Dip or drizzle the choc peppermint balls with the melted chocolate, then add a small piece of 20 g (1 tablespoon) aero mint
- Refrigerate the decorated truffles for 15-20 minutes or until the chocolate hardens.
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