Mint Truffles
These Mint Truffles are rich, smooth and chocolate-forward, with a creamy mint filling wrapped in a crisp chocolate shell. Made with Mint Oreos and cream cheese, they strike the perfect balance between refreshing mint flavor and indulgent chocolate.
These truffles are ideal for holidays, dessert trays, or anytime you want a no-bake treat that feels a little special. They hold their shape beautifully, store well, and add an easy touch of homemade charm wherever they're served.
If you love mint chocolate recipes, our Peppermint Mocha makes a great pairing, while Grasshopper Pie (without alcohol) offers another rich, crowd-pleasing dessert option.
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Ingredients
These peppermint truffles come together with just a few simple ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Mint Oreos: Form the base of the truffle and provide both sweetness and mint flavor.
- Cream Cheese: Binds the crumbs together and creates a creamy, smooth center.
- Chocolate Candy Melts: Form a crisp outer shell that sets cleanly around each truffle.
- Peppermint Extract (optional): Enhances the mint flavor.
Grab a food processor, mixing bowls, baking sheet, parchment paper, 1.5-tablespoon cookie scoop and saucepan to make these homemade truffles.
Variations
- White Chocolate Coating: For a sweeter finish; alternatively, use white chocolate but dye it any color you prefer.
- Holiday Style: Top with crushed candy canes for a Christmas vibe, or add small rainbow candies for St Patrick's Day to name a couple.
- Dark Chocolate Lovers: Use a higher percentage dark chocolate for a richer shell.
How to Make Mint Truffles
With minimal prep and no baking, you will be waiting for these to set in no time.
Prepare a sheet pan that will fit in your freezer or fridge with parchment paper and set aside.
Place Oreos a food processor and run in 10 second increments until they are fine crumbs.
Transfer cookie crumbs to a mixing bowl, then add cream cheese and extract, if using, then mix well (I do this with my hands to ensure all the cream cheese is mixed in).
Make truffles using a 1.5-tablespoon cookie scoop and place on prepared baking sheet. The mixture will be sticky, chill for about 10 minutes in the freezer or 20 minutes in the fridge to be able to roll into smooth balls. Place back in the freezer for 30 minutes or fridge for an hour to chill even more.
If making into little pots, lightly press down on the top to make the opening indentation, and take a wooden skewer just under that to create the lip. If needed chill again before melting chocolate.
Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler by setting a bowl over a pot with about 1 inch of simmering water and melting gently over low heat.
Using a fork, dip each truffle in the melted chocolate and coat fully, tapping off any excess. If you have made the pot, carefully try to remove some chocolate from the center with the tip of a butter knife, then place on the prepared cookie sheet.
Add any sprinkles desired while the chocolate is still wet then allow the chocolate to set on the counter for about 2 hours. Store in the fridge.
Hint: Process the cookies until very fine so the filling stays smooth and mixes well.
Recipe Tips
- Chill Before Dipping: Cold truffles are easier to coat and hold their shape better.
- Work in Batches: Keep unused truffles chilled while dipping to prevent softening.
- Tap Off Excess Chocolate: This helps create a clean, even shell; and allows them to set properly.
For another easy, no-bake dessert, our Peanut Butter No Bake Cookies are always a crowd-pleaser.
More No Bake Desserts
Storage Instructions
- Refrigerator: Store truffles in an airtight container for up to 1 week.
- Freezer: Freeze fully set truffles for up to 2 months; wrap as tightly as you can individually for additional freshness.
Serving Suggestions
- St. Patricks Day Desserts: Baileys Truffles, Pistachio Pudding Cookies, Lucky Charms Rice Krispies Treats, Shamrock Shake, Baileys Irish Cream Cake and Baileys Cheesecake.
Mint Chocolate Truffles Recipe FAQs
Yes, the Mint Oreos provide plenty of flavor on their own.
The longer they are at room temperature, the softer they get. Try working quickly or take a break and chill them again then coat.
Yes, but add a small amount of coconut oil for smoother melting.
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Mint Truffles
Equipment
- Food Processor
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- 1 ½ Tablespoon Cookie Scoop
- Medium Saucepan
Ingredients
- 36 mint Oreos about 15 ounces
- 1 8- ounce block cream cheese softened
- 12-14 ounces dark chocolate melts or semi-sweet chocolate melts
- sprinkles optional
- ¼ teaspoon peppermint extract optional
Instructions
- Prepare a sheet pan that will fit in your freezer or fridge with parchment paper (or wax paper) and set aside.
- Place Oreos a food processor and run in 10 second increments until they are fine crumbs.
- Transfer cookie crumbs to a mixing bowl, then add cream cheese and extract, if using, then mix well (I do this with my hands to ensure all the cream cheese is mixed in).
- Make truffles using a 1.5-tablespoon cookie scoop and place on prepared baking sheet. The mixture will be sticky, chill for about 10 minutes in the freezer or 20 minutes in the fridge to be able to roll into smooth balls. Place back in the freezer for 30 minutes or fridge for an hour to chill even more.
- If making into little pots, lightly press down on the top to make the opening indentation, and take a wooden skewer just under that to create the lip. If needed chill again before melting chocolate.
- Melt the chocolate in a heatproof bowl in 20-second intervals, stirring between each, or use a double boiler by setting a bowl over a pot with about 1 inch of simmering water and melting gently over low heat.
- Using a fork, dip each truffle in the melted chocolate and coat fully, tapping off any excess. If you have made the pot, carefully try to remove some chocolate from the center with the tip of a butter knife, then place on the prepared cookie sheet.
- Add any sprinkles desired while the chocolate is still wet then allow the chocolate to set on the counter for about 2 hours. Store in the fridge.
Notes
- Chill Before Dipping: Cold truffles are easier to coat and hold their shape better.
- Work in Batches: Keep unused truffles chilled while dipping to prevent softening.
- Tap Off Excess Chocolate: This helps create a clean, even shell; and allows them to set properly.
- Fine Crumbs: Process the cookies until very fine so the filling stays smooth and mixes well.
- Refrigerator: Store truffles in an airtight container for up to 1 week.
- Freezer: Freeze fully set truffles for up to 2 months; wrap as tightly as you can individually for additional freshness.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
These pot of gold truffles are very festive. They are delicious the mint gives them a great flavor, and great for St. Patrick’s.
They are a fun one for the holiday! Glad you like the mint flavor!
Omg these truffles are so cute! Definately making them over the weekend!
You will love them, come back and let us know what you think when you have time! 🙂
Saving this for a special St. Patrick's Day treat. Chocolate mint is my favorite, and these look amazing. Thanks for the great recipe!
You;re welcome, Risa! Enjoy.
These are easy to make and have the most decadent texture! The perfect amount of mint, too.
So happy you enjoy them, they are definitely a favorite of mine. They never last!
These are so delicious and easy to make. We do half as pots of gold and half not (we want to eat them faster!). The perfect amount of mint with the extract for these mint lovers.