dark chocolate mint truffles

by Kristina Sloggett

in Dessert,Gluten Free,recipes,Valentines Day,Vegan


Chocolate Mint Truffles

I had a conversation about tempering chocolate the other day.

Actually, the conversation was partly about how I am doing it wrong – this is my own declaration. I do not use a double boiler, I do not use glass bowls over water, I definitely do not use a microwave (okay, so I am not doing it completely wrong…)

Mint Chocolates


If you have read any of my previous truffle recipes, you may already know this – all I do is chop chocolate, then melt it in a pan at the absolutely lowest setting my gas stove allows, stirring constantly and rapidly with a spatula. That’s it.

Works every time, and whether dipping truffles or painting chocolate into molds for filled truffles, it hardens into the shiny coating you find sparkling back at you from the chocolate counter at the candy store.

These truffles have a rich melty center with the perfect hint of mint. I am making them for my valentine, and for a few well deserving friends…

Today I am not only sharing with you my absolute favorite truffle recipe ever, but I have a giveaway as well – with four winners!

Dark Chocolate Mint Truffles


dark chocolate mint truffles

dairy, soy, and gluten free, vegan

makes 12 large truffles, 21-22 regular size

8 ounces dark chocolate, divided
1/2 cup full fat coconut milk (canned)*
8-10 drops (1 dropper full) Peppermint NuStevia

*Without shaking, open can of coconut milk, spoon out 1/2 cup of the thick portion at top of can for this recipe.

Chop 4 ounces chocolate.

In saucepan, bring coconut milk to a boil, then remove from heat. Add the chopped chocolate, whisk until smooth. Add peppermint flavoring, stir to combine. Cover and transfer to refrigerator to thicken (1 hour).

Chop remaining 4 ounces chocolate, and melt over lowest heat possible, stirring constantly and rapidly. Spoon a small amount into each mold, and using a small paintbrush, coat the mold completely. Place in refrigerator for 5 minutes or until chocolate has set. Remove from fridge, repeat – brushing another layer of chocolate to coat, making a thick layer of chocolate ‘shell’. Cool in refrigerator until set.

Fill each mold with mint chocolate filling, leaving room at the top to seal with more chocolate. Reheat remaining chocolate and fill each mold, covering the filling completely. Tap molds on counter to remove any bubbles, return to refrigerator to set. See step by step photos of this process here.


Mint Chocolate Truffles


{ 69 comments… read them below or add one }

1 Victoria (District Chocoholic) February 8, 2013 at 4:41 am

Nice work on your first tempering job – that’s NOT easy.


2 Laura @ Sprint 2 the Table February 8, 2013 at 5:03 am

This is your favorte? Now the wasabi?! I’m just going to have to try them all… :)


3 Cara February 8, 2013 at 8:04 am

I’m loving the peppermint too! I’ve been using to make a “peppermint mocha chia latte” just about every morning :)


4 Emily February 8, 2013 at 9:21 am

Peppermint and chocolate definitely tops my list of flavor combinations!


5 Emily February 8, 2013 at 9:21 am

I like NuNaturals on Facebook!


6 jobo February 8, 2013 at 10:31 am

I am doing a write-in on the giveaway – that you send THESE to the winner cough, cough, or just me ;-) YUM!!!!!!!!!!!!!!!!!!


7 Kristina Sloggett February 9, 2013 at 6:56 pm



8 Heather @ Better With Veggies February 8, 2013 at 11:18 am

Genius idea with the full-fat part of coconut milk, wow! I used to make chocolate with my mom when I was a kid, so this post really brings back those memories. Haven’t done that in ages!


9 Jackie @ Vegan Yack Attack! February 8, 2013 at 11:50 am

These are gorgeous! And I love that there’s a hint of mint in them. I need to use the old chocolate molds that I have and get creative! But, first, can you send me some of these? ;)


10 Kristina Sloggett February 9, 2013 at 6:54 pm

:D sadly they are already gone… but I WILL be making more soon!


11 Sara February 8, 2013 at 1:41 pm

1. Peppermint and chocolate in ANYTHING… ice cream, oatmeal, cookies, brownies, fudge, chocolate bars… I used to have some peppermint extract, but I lost it in the move :( My favorite is probably making chocolate bars with cocoa and coconut oil with some peppermint and breaking that into chunks to use in brownies and ice cream. Not overpoweringly minty, but a fresh burst here and there.


12 Sara February 8, 2013 at 1:41 pm

And of course:
5. Liked on FB. Shoulda done that a while ago anyways ;)


13 Heather (Where's the Beach) February 8, 2013 at 1:44 pm

Those are gorgeous looking. Who wouldn’t want to get those? Great idea for using the peppermint stevia. I have some and haven’t figured out what to do with it yet. I was thinking cupcakes perhaps.


14 Heather (Where's the Beach) February 8, 2013 at 1:45 pm

I follow them on Twitter


15 Heather (Where's the Beach) February 8, 2013 at 1:45 pm

I follow you on twitter


16 Heather (Where's the Beach) February 8, 2013 at 1:46 pm

I tweeted


17 Heather (Where's the Beach) February 8, 2013 at 1:47 pm

I follow you on FB too


18 Lisa February 8, 2013 at 7:26 pm

I’ve been a huge fan of the singing dog vanilla stevia from Nunaturals for 6 mos. now – great in my coconut Thai tea. I had no idea they had so many other flavors! I love brownies with that creamy mint frosting on top – will be trying this in that recipe first! Your chocolates look just as beautiful as the ones from a professional chocolate shop near me!


19 Maureen O'Neal February 8, 2013 at 7:27 pm

` My favorite pairing is probably, this time of year anyway, CHOCOLATE!! And these truffles are a way to pair them I HAVEN’T used before, so this might be a new FAVORITE!


20 Lisa February 8, 2013 at 7:27 pm

I follow Nunaturals on twitter


21 Lisa February 8, 2013 at 7:27 pm

I follow you on twitter


22 Maureen O'Neal February 8, 2013 at 7:28 pm

I’m now following NuNaturals on Twitter!


23 Lisa February 8, 2013 at 7:28 pm

I liked Nunaturals on FB


24 Lisa February 8, 2013 at 7:28 pm

I liked you on FB


25 Lisa February 8, 2013 at 7:33 pm

I pinned your post


26 Maureen O'Neal February 8, 2013 at 7:34 pm

And I ALREADY like you on Facebook!


27 Tia February 8, 2013 at 7:51 pm

Doesn’t dark chocolate have milk in it? I haven’t been able to find any that doesn’t.


28 Kristina Sloggett February 10, 2013 at 5:55 pm

hi Tia,

much of the dark chocolate I find does not contain milk. my favorites, in bar form, are:

Endangered Species Organic Dark,
Lake Champlain,
Theo Dark Chocolate (several varieties)

in baking squares or pieces, the Bakers chocolate in bittersweet or semi sweet (found in most grocer baking aisles) do not contain milk.


29 Meredith February 8, 2013 at 8:02 pm

These look great! I love love peppermint and chocolate! I think you should try making your own version of chocolate mint thins :)


30 Lisa February 9, 2013 at 5:53 am

I am now following you on FB


31 Lisa P February 9, 2013 at 5:54 am

I am now following NuNaturals on FB


32 Lisa P February 9, 2013 at 5:54 am

I pinned the post! :)


33 Lisa P February 9, 2013 at 5:56 am

Chocolate and mint is one of my favorite flavor combinations – I usually make mint chocolate chip cookies using chocolate chips that I’ve covered in peppermint extract. I used to make these for my college students at the end of every semester and they couldn’t get it enough! Everyone loves vegan cookies, it seems! :-D


34 Lisa P February 9, 2013 at 5:57 am

I am now following you on FB!


35 Jenna February 9, 2013 at 6:07 am

followed nunaturals on twitter


36 Jenna February 9, 2013 at 6:07 am

followed spabettie on twitter!


37 Jenna February 9, 2013 at 6:08 am

liked nunaturals on facebook!


38 Jenna February 9, 2013 at 6:08 am

liked spabettie on facebook


39 Jenna February 9, 2013 at 6:09 am

i LOVE putting peppermint in my hot drinks like tea or lattes or chocolate milk


40 Lara February 9, 2013 at 9:31 am

I have been hearing such awesome things about this stevia company! I have been super addicted to homemade peppermint patties made with coconut oil and honey and I imagine a few drops in some green tea would be delicious.


41 Lara February 9, 2013 at 9:36 am

Following NuNaturals on twitter


42 Lara February 9, 2013 at 9:37 am

Following you/posted on twitter


43 Lara February 9, 2013 at 9:43 am

Liked NuNaturals on facebook


44 Meghan@CleanEatsFastFeets February 9, 2013 at 10:04 am

I’ve been melting chocolate wrong too. It goes in the pan, on low it and I stir it frequently…works like a charm. Plus, I don’t own a double boiler.


45 Kristina Sloggett February 9, 2013 at 6:36 pm

ha! happy to know it works for you, too! ;)


46 KATIE February 9, 2013 at 10:16 am

Peppermint, blueberries, and chocolate is one of my favorite combos! I’m always trying to find some way of mixing those three flavors :p


47 KATIE February 9, 2013 at 10:17 am

I like nunaturals on facebook!


48 KATIE February 9, 2013 at 10:17 am

and I liked spabettie as well!


49 Audrey February 9, 2013 at 3:54 pm

I like to make peppermint chocolate cake.


50 Audrey February 9, 2013 at 3:55 pm

I follow NuNaturals on Twitter


51 Audrey February 9, 2013 at 3:58 pm

I follow you on Twitter


52 Audrey February 9, 2013 at 4:00 pm

I like NuNaturals on FB


53 Audrey February 9, 2013 at 4:02 pm

I like you on FB


54 Ricki February 10, 2013 at 6:42 am

How I love mint chocolate truffles! And there’s a new NuNaturals in town–?!!! Yay!! Can’t wait to try it! :D


55 Kristina Sloggett February 13, 2013 at 6:39 am

it’s a GOOD one Ricki! :)


56 Beth @ Hungry Happenings February 11, 2013 at 9:14 am

I enjoy adding peppermint flavoring to chocolate ganache and drizzling it over flourless chocolate cake.

Your truffles look great. I can’t believe you didn’t temper the chocolate. Each heart is so shiny. I’ll have to try your method.


57 Kristina Sloggett February 13, 2013 at 6:26 am

hi Beth – *sigh* now you have me craving a minted ganache chocolate cake… Mmm. and yes – I find if I keep the temp low, and still stir the heck out of the melted chocolate, it works just as well as the traditional method? :)


58 Jamie February 11, 2013 at 10:30 am

What beautiful truffles and the inside looks marvelous! I am going to try this! And I temper my chocolate just the same as you do!


59 Kristina Sloggett February 13, 2013 at 6:24 am

thank you! (and yay – I have heard from a few people now, saying they temper chocolate the same way!) :)


60 pam February 11, 2013 at 2:21 pm

wow! these look divine, thank you for sharing. peppermint and dark chocolate is my favorite taste combo!


61 Susan Christy February 11, 2013 at 6:32 pm

I make a mint brownie dessert at Christmas with peppermint.


62 Sarah @ The Smart Kitchen February 27, 2013 at 5:32 pm

I’m obviously not entering the giveaway, but I had to comment anyway, because as soon as I saw the title of the post and the first picture, I was sent back to the truffle class I took in Austin where I did learn how to “really” temper chocolate, and swore I was never going to go through it again. Then I started reading and felt bonded to you…except that I do, in fact, do it completely wrong–hello microwave. :)

But then again, I’ve never made truffles so beautiful.


63 Nina V April 4, 2013 at 8:54 pm

Just wanted to drop you a line and let you know that I did indeed make these, but for our wedding anniversary (28th Feb). My husband made moaning appreciative sounds as he bit into the truffles. :)
There was more than a little bit of truffle filling leftover. So I used it as the filling in some of my homemade Easter eggs. Yep, that was a winner too.
Thank you. This truffle recipe has now been bumped to 1st place on my list. xx


64 Kristina Sloggett April 15, 2013 at 6:52 am

thank you Nina!! I love hearing reports back like this – so happy you both liked them and that they were for such a special occasion! cheers! Kristina


65 MyLibby February 11, 2014 at 9:17 am

I cannot ingest coconut


66 MyLibby February 11, 2014 at 9:22 am

I cannot ingest coconut in any form. Are there ant suggestions for substitutes ?

Also, can the candy melt chocolate be used for final truffle coating?



67 Kristina Sloggett February 11, 2014 at 9:38 am

hi MyLibby,

since you asked about the candy melt chocolate, I am guessing you use dairy products (since candy melts contain dairy). If this is true, heavy cream can be used to make a soft truffle filling.

Enjoy! Kristina


68 MyLibby February 11, 2014 at 10:10 am

My reference to candy melts was a request in asking if they could be a substitute for your chopped chocolate I’ve read further & found they can. Apologize. Should have been more clear on that.

Is the measurement of 1/2 cup (heavy cream) the same as coconut milk?
Are there any substitutes, other than dairy?

Again, sorry for the confusion.


69 Kristina Sloggett February 11, 2014 at 10:43 am

sorry, I did understand what you meant for the candy melts, all I was saying is that if you were using those, chances are you do not need the recipe to be dairy free (because candy melts normally contain dairy).

sorry if I was mistaken in this; I cannot think of an alternative to the coconut milk that is not dairy free. Yes, the measurement for heavy cream should be the same.


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