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A small pile of Andes Mint Chip truffles rests atop a small mount of cocoa powder, on a small white plate.
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5 from 1 vote

Andes Mint Chip Truffles

Fun Fact: Andes Baking Chips are a quick and easy medium for making mint truffles
Prep Time30 mins
Cook Time5 mins
Chilling Time2 hrs
Total Time2 hrs 35 mins
Course: Dessert, Snack
Cuisine: French, Gluten-free
Servings: 30 Truffles
Calories: 72kcal
Author: Marie Porter



  • Place chocolate chips into a glass mixing bowl, and put aside.
  • On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat.
  • Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
  • Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the cream has disappeared into it – it should be smooth.
  • Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid.
  • Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
  • Then, roll them (or dip them) and eat!


* Stuff to roll them in: There are many ways to finish off truffles. For variety, you can have several different finishes available, all in their own bowls. Some options include: cocoa, confectioners/icing sugar, coconut (toasted or not), cinnamon sugar, finely chopped nuts, finely chopped chocolate covered espresso beans, etc! For these truffles, I prefer to use cocoa or icing sugar – keep it simple, let the mint shine!


Calories: 72kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 14mg | Potassium: 3mg | Sugar: 5g | Vitamin A: 82IU | Calcium: 17mg