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Deliciously minty chocolate truffles with a crunch of Oreo inside – perfect for wedding favours, afternoon treats, birthdays, or just because!

I have been asked to cater the desserts/cake for a wedding and one of the requests was truffles – queue perfect reason to experiment with all flavour you can think of, even if they weren’t the ones requested! I love to experiment, and then taste test. Who wouldn’t?!

There is a generally easy rule of truffles, 100g cream + 200g chocolate = truffle, so I thought that I could develop this into a deliciously minty peppermint truffle. I love mint and chocolate together but making them into the treat that is a truffle – genius!

I like my truffles with a bit of crunch however so I thought the addition of Oreo’s to the recipe would be perfect as I am a MASSIVE fan, but it is entirely up to you which biscuit you add. Probably makes more sense to add a minty biscuit, but the normal Oreo’s worked perfectly!

I researched into recipes for mint truffles but my recipe is super simple and nothing too complicated which is what I love best. The good thing about truffles is that they can be so versatile from the same original recipe. I tend to make my favourite things into a truffle flavour, such as baileys truffles or carrot cake truffles.

Some recipes use butter, which many of my other Truffle recipes have, but I wanted to try some without, and HUZZAH they are delicious also! Truffle recipe heaven all over my website!

If you find that your truffles split it might be because of a smaller amount of cocoa solids in the chocolate, or it was far too hot! If you do I have read that sometimes adding 1tbsp boiling water will bring it back, but just be careful that when adding the chocolate to the cream, it is OFF the heat!

Trust me, there is a truffle for all occasion. Gorgeous red (the colour of love!) velvet truffles for wedding favours, carrot cake truffles for an afternoon tea, christmas pudding truffles for some christmas gifting and some Biscoff truffles…..those are just for me!

Peppermint Truffles!

Deliciously minty chocolate truffles with a crunch of Oreo inside - perfect for wedding favours, afternoon treats, birthdays,or just because!
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Category: Sweets
Type: Truffles
Keyword: mint
Prep Time: 15 minutes
Cook Time: 3 hours
Freezing and Decorating Time: 1 hour 30 minutes
Total Time: 4 hours 45 minutes
Servings: 30 truffles
Author: Jane's Patisserie

Ingredients

Truffles

  • 100 ml double cream
  • 200 g milk chocolate chopped
  • 1/2 tsp peppermint essence
  • 1/2 154g pack Oreos chopped finely

Decoration

  • 175 g milk chocolate chopped
  • 50 g white chocolate
  • Food colouring

Instructions

  • Heat the double cream to boiling point in a pan and when it starts boiling turn off the heat and pour in the chocolate
  • Stir in the chocolate until it is fully melted
  • Pour in the peppermint essence and finely chopped Oreo's and mix thoroughly
  • Pour into a container, cover and refrigerate for 2-3 hours or overnight
  • When ready to shape, I use a meat-saller (sold at most stores) because I like slightly larger truffles, but you can use spoons or a melon baller for smaller truffles
  • Use a cup of boiling water to clean the meat/melon baller of any excess truffle mix, the heat will help the truffles leave the baller more easily too!
  • Roll the mix into balls and leave on a lined tray
  • When all the mix has been shaped, freeze the mix for an hour so that they are very firm
  • Melt the milk chocolate for decoration (I used 275g worth) and cover the truffles in chocolate
  • Leave to cool and set in the fridge
  • Melt the white chocolate and mix in whatever food colouring you like - I used pink as it was for a birthday!
  • Drizzle over the truffles and leave to set fully!
  • Enjoy!

Notes

  • I freeze my truffles for about an hour as it cools them down and makes them incredibly firm - this makes it easier to coat them in chocolate as they are less likely to melt!
  • You also don't have to use the Oreos at all, or you can swap it for a different biscuit, but I like the crunch of the truffles, and I feel like it sets better!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

33 Comments

  1. Niamh on December 21, 2021 at 1:13 pm

    Hi Jane, looking to make rum truffles for gifts, can i follow this recipie and switch out the peppermint essence for rum essence??? Thank you!

    • Jane's Patisserie on December 23, 2021 at 11:27 am

      Yes absolutely, sounds delicious! Enjoy! x



  2. Michelle Smith on December 19, 2021 at 12:12 am

    Hi Jane. Would love to make truffles for gifts for Christmas, and obviously there is a lot of chocolate involved, which is fine by me! Which chocolate brand(s) do you use? Many thanks!

    • Jane's Patisserie on December 20, 2021 at 9:36 am

      Hiya! In baking I always use Callebaut. You can find the links on my amazon shop! Hope this helps! x



  3. Awais on January 10, 2021 at 11:55 pm

    Hi Jane. I don’t have peppermint essence but peppermint extract. How much should I use? Please advise.

    • Jane's Patisserie on January 11, 2021 at 8:46 pm

      Use the same x



    • Awais on January 13, 2021 at 8:09 am

      Turned out 1 tbsp extract was far too strong and left a bitter artificial flavour. Perhaps 1/2 tbsp would be safer in future.
      Also, adding food colouring to the melted white chocolate ruined its’ runny consistency and turned it into wet sand consistency.



    • Jane's Patisserie on January 13, 2021 at 12:15 pm

      It can definitely depend on what flavouring brand you use, but unfortunately that can happen! What food colouring did you use? If it was liquid that will have killed the chocolate unfortunately.



  4. Paula Roberts on December 7, 2016 at 11:06 pm

    Hi Jane! I just wanted to say I love your recipes – especially the Caramel Rolo cheesecake- an absolute winner every time! I just wanted to ask a question if that’s ok? Have you ever tried to make lemon truffles and if so, did you have any luck?! 🙂 I would love to know if you have! Thank you! Paula

    • Jane's Patisserie on December 8, 2016 at 12:00 pm

      I have made them, but I haven’t posted a recipe yet I’m afraid.. its something coming in the new year!



  5. Kelsie on November 14, 2015 at 10:05 am

    Hi how long would these keep in an airtight container

    • Jane's Patisserie on November 15, 2015 at 5:58 pm

      2 weeks if your cream had a good date 🙂



  6. Sharon-Elaine on June 8, 2015 at 10:16 pm

    Thank you so much for this recipe! Yesterday I gave it a try, but used 70% cocoa dark chocolate for the centres, mixed with crushed digestives and flavoured with Valencian orange. I coated the truffles with milk chocolate, and decorated with white chocolate with a hint of orange colouring. They were amazing! I took some to work and they went down a treat, and the boyfriend loves them too. I’ve just mixed a batch with peppermint flavouring ready to finish tomorrow for my mum’s birthday, I’m sure she’s going to love them too! Thanks again!

    • Jane's Patisserie on June 9, 2015 at 10:11 am

      Ohh they sound delicious! I love the orange twist and I’m glad! 🙂



  7. […] buying dark chocolate to kind of give myself an excuse to use it. I was also inspired by this post on Jane’s Patisserie, and wanted to experiement around with some […]

  8. MrsKStanton on May 18, 2015 at 12:55 pm

    They look sooooo tasty! I have never made truffles, but now I know the cream to chocolate ratio, I will definitely be giving it a go. Kate x

    • Jane's Patisserie on May 18, 2015 at 1:06 pm

      Thank you! If you want a softer truffle mix then look at my other ones as they use butter too, but these are still utterly delicious! Enjoy! x



  9. Pistachios on May 16, 2015 at 2:50 am

    What a great gift idea! Simple and guaranteed to be a winner because you can customise it for the recipient!

    • Jane's Patisserie on May 16, 2015 at 3:05 pm

      Exactly! I love making truffles and having a few testers! haha 🙂



  10. themigrantchef on May 15, 2015 at 8:22 pm

    A work of art …as usual! They look so good I can smell the mint??

    • Jane's Patisserie on May 15, 2015 at 9:01 pm

      Thank you so much! Haha they’re so minty and delicious.



  11. urbanmonique on May 15, 2015 at 3:59 pm

    Oh, those are just lovely, indeed!

  12. Ema Jones on May 15, 2015 at 12:24 pm

    Truffles are definitely a crowd pleaser.

    • Jane's Patisserie on May 15, 2015 at 1:15 pm

      They’re so simple but so good!



    • Ema Jones on May 15, 2015 at 2:00 pm

      Absolutely! Truffles are fruiting body treat 🙂



    • Jane's Patisserie on May 15, 2015 at 2:38 pm

      I totally agree! 🙂



  13. The Culinary Jumble on May 15, 2015 at 11:47 am

    Oh, how gorgeous! Can I ask – do you ever make any low-fat, healthier treats? Not that I don’t drool over everything you make – I love them – but would be curious to see what you could come up with that was lower fat/sugar!

    • Jane's Patisserie on May 15, 2015 at 11:57 am

      Thank you! I am actually looking into healthier recipes, but most of the time the stuff I bake is for somebody so I have a reason to be baking it if that makes sense? But I do want to try lower fat stuff haha 🙂 just researching at the moment! X



    • The Culinary Jumble on May 15, 2015 at 12:02 pm

      Oh yes, totally understand! I would only bake decadent treats if they were for somebody else! And at times, I wish I didn’t need to worry about sugar and fat! Your recipes are amazing, that’s why I was curious! Thanks for your answer!



    • Jane's Patisserie on May 15, 2015 at 12:04 pm

      Aww thank you! I need to be eating healthier anyway so I need to experiment!



    • Louise Gregory on December 6, 2021 at 8:37 am

      Can the truffles be frozen once they are completely finished?



    • Jane's Patisserie on December 7, 2021 at 12:43 pm

      Yes absolutely these can be frozen for up to 3 months! x



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