Gift This! Mint Buttercream Truffles

These pastel peppermint truffles will add festive color and flavor to your holiday candy tray, and as far as candy-making goes they are some of the easiest! The minty centers are made with the usual buttercream frosting ingredients - butter and powdered sugar - but a helping of cream cheese gives the truffles a delectable tang.

Mixing up the candy dough is a no-bake, no-cook affair. Just add the ingredients to a mixer bowl and beat until combined. You'll want to add additional powdered sugar a little at a time until the dough is easy to handle and not sticky, then cover it in plastic wrap and refrigerate if for a short time.

Scoop the candy mixture into level tablespoons and roll them into balls between your palms. These little bites are potent, so you could make them smaller if you wish. I dipped the centers about 3/4 of the way up using skewers. I think they look like peanut butter buckeyes, but more colorful! I also decided to leave the party forks in for easy pick-up.

These are lovely to serve at holiday gatherings and cocktail parties. I think they taste like a grasshopper cocktail!  Or, place a few truffles in a clear cellophane bag and tie with festive ribbon for an instant stocking stuffer!

Want more giftable goodies? 
Last year's second day advent recipe was

Mint Buttercream Truffles
Yields about 36 pieces

1/2 cup (113g) unsalted butter, softened
3 ounces cream cheese, softened
1 1/2 teaspoons mint extract
Green food color
4 cups (460g) powdered sugar, plus more
2 cups (12 ounce package) semi-sweet chocolate chips

Combine butter and cream cheese in bowl. Beat at medium speed until well-combined. Scrape down the bowl and mix again. Add mint extract and 2-4 drops of green food color; beat again at medium speed until combined. Reduce the mixer speed to low and gradually add powdered sugar. Add more powdered sugar a little at a time until the mixture is no longer sticky.
Shape level tablespoons of the mixture and roll into balls between palms. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate 2 hours or overnight until firm.
Melt chocolate chips in a saucepan over low heat, stirring constantly, 3-4 minutes or until smooth. You may also heat at 30 second intervals in the microwave until melted. Dip buttercreams into chocolate using small wooden picks and remove; let excess chocolate drip off. Place onto parchment-lined baking sheet. Refrigerate at least 30 minutes to set.
Place candies in mini cupcake papers and gift them in pretty candy tins, or bag a few in cellophane for stocking stuffers.

Heather’s notes:
The powdered sugar is variable, and the yield size could be more or less depending on how much extra you have to use.

If chocolate is over-heated it will turn chalky white when set. This is called “bloom”. As a fail-safe you can add up to 2 tablespoons shortening (Crisco) to the chocolate so it will not bloom. Bloom will not hurt the chocolate or its flavor. It just affects the appearance.

link Gift This! Mint Buttercream Truffles By Published: Mint Buttercream Truffles Recipe


  1. YUM-- definitely adding these to my holiday treat list~ thank you and beautiful as always!

  2. I love the 'Gift This' series! There's always something delectable I can make for Christmas. Thanks Heather!

  3. Do they need to be stored in the refrigerator?

    1. Hi Lorene,

      I suggest storing them in the refrigerator for longevity. They'll keep for up to 1 month. I like serving them best at room temperature though. The taste is more fully developed and you can better appreciate the subtle cream cheese flavor.

  4. Yum! I'll take some of those!

  5. I just made these! They're exactly like these candies I used to make with my mom as a kid, except those were rolled into a log and cut into slices. Delicious nostalgia. :)

  6. What a great idea! I love that you dipped them only part of the way, leaving the pretty center exposed. I'm thinking some in red and some in green would make a beautiful tray!

  7. Thanks for the inspiration!
    My girlfriend and I tried the recipe over the weekend and it was amazing!

  8. Heather- I made these at Christmas with great success, but I'm wondering if the buttercream could be rolled out like a dough and cut out heart shapes (using red food coloring) for Valentine's day??

    1. I have never tried that before, but I feel like it's a genius idea! I think it is the right consistency to roll flat and you might try rolling it between two pieces of parchment or waxed paper to prevent sticking. AND you might try refrigeration after it's rolled out. That would make it firm and easy to cut. Let us know if you try it! I bet it works perfectly.


  9. That's exactly what I thought re:the parchment paper. Going to try it today, will keep you posted, thanks!!

  10. Made them, can't seem to put a picture here, they came out great!I will post on FB!



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