Mint Chocolate Chip Truffles Made in Your Pressure Cooker
Creamy, minty chocolate truffles made effortlessly in your pressure cooker. Rich with mint flavor, chocolate chips, and a smooth dark chocolate shell, they are the perfect no-bake treat for any occasion.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 ounces cream cheese room temperature
- 6 tablespoons butter room temperature
- ¼ teaspoon mint extract or ⅛ teaspoon mint oil
- 2 ½ cups powdered sugar
- ½ cup mini chocolate chips
- 12 ounces dark chocolate for dipping
Instructions
Instructions
- Beat cream cheese and butter together until smooth and creamy.
- Mix in mint extract thoroughly to distribute flavor evenly.
- Add powdered sugar gradually to the mixture until a smooth dough forms.
- Fold in mini chocolate chips until evenly distributed.
- Roll dough into 1-inch balls and place on parchment-lined sheet.
- Freeze truffle balls for 30 minutes.
- Melt dark chocolate in 30-second intervals, stirring between, until smooth.
- Dip chilled truffles in melted chocolate and place back on parchment.
- Freeze or refrigerate dipped truffles until chocolate sets (15 minutes).
Notes
Store truffles in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Let thaw at room temperature before serving.