Mint Chocolate Truffle Bars are some of my very favorite candies! My church hands out similar truffle bars every mothers day and I savor it all by myself. The perk of making this recipe is that, I guess you could share, ya know if you are feeling generous.
However, I am going to warn you, you may not be able to handle the YUM that is these mint chocolate truffle bars!! It may surprise you to learn that these bars are really easy to make and require only a few ingredients and supplies. I also do not temper my chocolate on this recipe so take a deep breath, I like the outsides of these to be just as melt worthy as their insides. sigh. You do have to keep these refrigerated though to ensure they hold up but trust me the refrigeration will be well worth it!
These can also be made into truffles by using a truffle mold instead of a candy bar mold. They make perfect gifts for those you love! You can also use smaller square molds or cut into pieces if wanting to share with a large group. These bars are rich so cutting them is great.
What you will need to make these mint chocolate truffle bars:
For the whipped truffle filling
- 2 Cups Milk Chocolate Chips – you can use any grade of chocolate you want, dark, semi-sweet, etc. I personally like the milk chocolate combo on this bar.
- 2/3 cups heavy whipping cream
- 1/4 teaspoon peppermint oil
For the chocolate on the outside of the bar
- 3 cups milk chocolate
- 1 teaspoon coconut oil
- Optional – 1/2 cup white chocolate with a few drops green food coloring and a few drops peppermint oil.
Equipment needed
- 4 microwave safe bowls
- rubber spatula
- mixer with whisk attachment
- candy bar molds (Michael’s or any craft store will have these, or I have gotten some off of amazon. they are usually around $8-$10)
- Parchment paper
- Zip lock bags or piping bags
Instructions:
- You are going to start by making the truffle filling. Pour your chocolate chips into a glass or heat prof bowl and add 1/4 teaspoon peppermint oil.
- In another bowl, pour your whipping cream.
- Microwave on high for 1 minute or until the cream is slightly steaming and very warm. You can heat the cream in a pan on the stove too.
- Pour that cream over the chocolate chips and peppermint mixture.
- Cover the bowl so the heat from the cream stays in the bowl and melts the chocolate chips.
- Let sit for 2-3 minutes.
- Stir melted chocolate chips together, if you have some chocolate chips that don’t melt fully then place the bowl in the microwave for 30 seconds and continue 30 second intervals until the chocolate is melted.
- The mixture will be liquid. Place in the refrigerator until the mixture cools slightly, about 5 minutes, it will not be set yet but cool enough to whip.
- Once slightly cooled, remove from the refrigerator and beat the mixture with a whisk attachment until the mixture begins to get slightly fluffy but is still slightly movable. It needs to be soft enough to be piped into molds. Place that mixture into a piping bag or a zip lock bag that you will snip one of the corners off of.*If the mixture gets mixed too much or is too chilled and can’t be piped, don’t despair, that is fine too, the end result will be slightly less chewy but still delicious. You will handle the mixture with your hands instead of in a bag and roll the mixture into long shaped cylinders to be placed into the middle of the molds instead of piping them in.
- In another microwave safe bowl, add 3 cups of chocolate chips and 1 teaspoon coconut oil. Heat for 30 second intervals, stirring after each interval, until the chocolate is melted. Place the warm chocolate into another piping bag or zip lock bag and snip off the tip, Fill the molds 1/3 of the way full and tap the mold on the counter to make sure no bubbles form and the mold is filled.
- Take the pipping bag with the truffle mixture in it and pipe that mixture down the middle of the bar mold over the warm chocolate that you piped beneath it. Leave a slight space on all sides of the mold and Fill the mold mostly full with a small space for chocolate and coconut oil mixture to cover the top and the sides.
- Use the pipping bag filled with the chocolate and coconut oil mixture to fill in the rest of the mold along the sides and to cover the truffle mixture on the top. The truffle mixture should be fully enclosed in the chocolate and coconut oil mixture.
- Freeze the mold for 10 minutes or until chocolate is completely hard. Remove from the molds and place on a piece of parchment paper.
*Optional- combine the white chocolate, green food coloring and peppermint oil and melt in 30 second intervals until the white chocolate is melted. Place in a piping bag or zip lock bag with a small opening and drizzle over the top. - Store in the refrigerator. Enjoy!
Looking for a few more truffle recipes? You may love these:
Mint Chocolate Truffle Bars
mint truffle candy bars. AKA heaven bars.
Servings: 15 candy bars
Ingredients
- For the whipped truffle filling
- 2 cups Milk Chocolate Chips – you can use any grade of chocolate you want dark, semi-sweet, etc. I personally like the milk chocolate combo on this bar.
- 2/3 cups Heavy Whipping Cream
- 1/4 teaspoon Peppermint oil
- For the chocolate on the outside of the bar
- 3 cups Milk Chocolate
- 1 teaspoon Coconut Oil
- cup Optional – 1/2white chocolate with a few drops green food coloring and a few drops peppermint oil.
- Equipment needed
- 4 microwave safe bowls
- rubber spatula
- mixer with whisk attachment
- candy bar molds
- Parchment paper
- Ziplock bags
Instructions
- You are going to start by making the truffle filling. Pour your chocolate chips into a glass or heat prof bowl and add 1/2 teaspoon peppermint oil. In another bowl, pour your whipping cream. Microwave on high for 1 minute or until the cream is slightly steaming and very warm. You can heat the cream in a pan on the stove too. Pour that cream over the chocolate chips and peppermint mixture. Cover the bowl so the heat from the cream stays in the bowl and melts the chocolate chips. Let sit for 2-3 minutes. Stir melted chocolate chips together, if you have some chocolate chips that don’t melt fully then place the bowl in the microwave for 30 seconds and continue 30 second intervals until the chocolate is melted. The mixture will be liquid. Place in the refrigerator until the mixture cools slightly, about 5 minutes, it will not be set yet but cool enough to whip. Once slightly cooled, remove from the refrigerator and beat the mixture with a whisk attachment until the mixture begins to get slightly fluffy but is still slightly movable. It needs to be soft enough to be piped into molds. Place that mixture into a piping bag or a zip lock bag that you will snip one of the corners off of. *If the mixture gets mixed too much or is too chilled and can’t be pipped, don’t despair, that is fine too, the end result will be slightly less chewy but still delicious. You will handle the mixture with your hands instead of in a bag and roll the mixture into long shaped cylinders to be placed into the middle of the molds instead of piping them in. In another microwave safe bowl add 3 cups of chocolate chips and 1 teaspoon coconut oil. Heat for 30 second intervals, stirring after each interval, until the chocolate is melted. Place the warm chocolate into another piping bag or zip lock bag and snip off the tip, Fill the molds 1/3 of the way full and tap the mold on the counter to make sure no bubbles form and the mold is filled. Take the pipping bag with the truffle mixture in it and pipe that mixture down the middle of the bar mold over the warm chocolate that you piped beneath it. Leave a slight space on all sides of the mold and Fill the mold mostly full with a small space for chocolate and coconut oil mixture to cover the top and the sides. Use the pipping bag filled with the chocolate and coconut oil mixture to fill in the rest of the mold along the sides and to cover the truffle mixture on the top. The truffle mixture should be fully enclosed in the chocolate and coconut oil mixture. Freeze the mold for 10 minutes or until chocolate is completely hard. Remove from the molds and place on a piece of parchment paper. Optional- combine the white chocolate, green food coloring and peppermint oil and melt in 30 second intervals until the white chocolate is melted. Place in a piping bag or ziplock bag with a small opening and drizzle over the top. Store in the refrigerator. Enjoy!