Mint Buttercream Truffles

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.

Mint Buttercream Truffles

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.

Mint Buttercream Truffles

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.

Mint Buttercream Truffles

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

Instant Eggnog Mix!

 Instant Eggnog Mix

Mint Buttercream Truffles

Heather Baird
Mint-Chocolate buttercream truffles are a potent sweet bite for the holidays. There's no cooking involved, so you can whip up a batch in a snap.
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Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 36

Ingredients
 
 

  • 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

Instructions
 

  • 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.

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.
Keyword american buttercream, cream cheese frosting, peppermint extract, semisweet chips
Tried this recipe?Let us know how it was!
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TutusChic!
TutusChic!
4 years ago

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

Debra
Debra
4 years ago

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

Lorene
Lorene
4 years ago

Do they need to be stored in the refrigerator?

Heather Baird
Heather Baird
4 years ago
Reply to  Lorene

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.

Unknown
Unknown
4 years ago
Unknown
Unknown
4 years ago

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. 🙂

The Archaeologist Bakes
The Archaeologist Bakes
4 years ago

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!

Heather Baird
Heather Baird
4 years ago

I love that idea!

Anne Nielsen
Anne Nielsen
4 years ago

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

Anonymous
Anonymous
4 years ago

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??

Heather Baird
Heather Baird
4 years ago
Reply to  Anonymous

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.

xo-h

Anonymous
Anonymous
4 years ago

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

Anonymous
Anonymous
4 years ago

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

Susan