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Creme De Menthe Truffles

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“This recipe is from a Pillsbury holiday cookbook. I have made these trufflesand am rewriting my intro to reflect that. Store in refrigerator.”
4hrs 45mins
3 dozen

Ingredients Nutrition

  • 12 cup whipping cream
  • 1 (10 ounce) bag creme de menthe baking chips
  • 1 cup semi-sweet chocolate chips
  • 10 ounces vanilla candy coating or 10 ounces almond bark
  • 2 drops green food coloring


  1. In a 2 quart saucepan, heat whipping cream over low heat 2-3 minutes or until cream is warm.
  2. Remove from heat.
  3. Add creme de menthe baking chips and chocolate chips.
  4. Stir until melted and smooth.
  5. Pour into a wax paper lined 9x13 baking dish.
  6. Cover and refrigerate 1 hour or til firm.
  7. Line cookie sheets with waxed paper.
  8. Turn out onto wax paper lined cutting board.
  9. Cut into squares.
  10. Put squares 2 inches apart on cookie sheets.
  11. Refrigerate 30 minutes.
  12. In deep 1 quart saucepan, melt candy coating (almond bark) over low heat, stirring constantly until smooth.
  13. Remove from heat.
  14. Cool 10 minutes.
  15. In a small ziptop bag, pour 1/4 cup melted coating and the 2 drops of green food coloring.
  16. Seal bag and mix until color is evenly mixed.
  17. Set aside.
  18. Using a fork, dip 1 truffle at a time into white candy coating to coat.
  19. Return to waxed paper lined cookie sheets.
  20. Cut off a tiny piece of the corner of the ziptop bag containing green mixture.
  21. Squeeze bag to drizzle each dipped truffle with green mixture.
  22. Let truffles stand 10 minutes.
  23. Store in the refrigerator.
  24. You can put each truffle in an individual mini foil muffin cup if you want.

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