These no-cook, no-bake Mint Buttercream Truffles effortlessly capture the spirit of the holidays, offering a fusion of creamy mint and decadent chocolate in a simple, assemble-and-serve treat.Perfect for gifts, holiday parties, or even cocktail gatherings, these truffles have the flavor of the midcentury classic grasshopper cocktail.
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