Ingredients:

  • 8 ounces (225g) bittersweet or dark chocolate, finely chopped
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 teaspoon pure peppermint extract
  • Pinch of sea salt
  • Approximately 6 ounces (170g) Andes Mint candies, unwrapped and finely chopped (about 1 ½ cups)

Instructions:

  1. Finely chop the Andes Mints. Set aside in a shallow dish or plate for rolling the truffles.
  2. Combine the chopped chocolate and heavy cream in a heat-safe bowl set over a simmering pot of water (double boiler method) or in a microwave-safe bowl in 30-second intervals, stirring in between, until melted and smooth.
  3. Remove from heat and stir in the softened butter, peppermint extract, and salt until fully incorporated and glossy.
  4. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 1 hour, or until firm enough to scoop.
  5. Use a small cookie scoop or spoon to portion out the ganache. Roll each portion into a smooth ball between your palms.
  6. Roll each truffle in the chopped Andes Mint candies, pressing gently to adhere.
  7. Place the finished truffles on a parchment-lined baking sheet and refrigerate for another 15-20 minutes to set completely, if desired.
  8. Store the truffles in an airtight container in the refrigerator. Serve chilled or at room temperature.