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Spearmint Snowball Truffles

Pam Smith TeaChef Level 1

Satisfy your sweet tooth this holiday season with these easy-to-make party treats. These truffles look great on a cookie tray and are perfect served as dessert with after-dinner tea. Prep time: 15 min. Chill time: 6 hours or until mixture is hard

6 h 15 m 2


  • 8 oz. semi-sweet chocolate, finely chopped
  • 1/2 c. whipping cream
  • 4 tbsp. unsalted butter
  • 5 tsp. Adagio spearmint tea, brewed
  • 7 oz. shredded coconut


Melt chocolate in a saucepan over low heat. Gradually add whipping cream and stir while the chocolate melts. Add butter and continue stirring until ingredients are completely blended. Remove from heat and stir in Adagio spearmint tea. Refrigerate for 6 hours or until the mixture hardens. Scoop out mixture to form into balls and roll into shredded coconut. Keep covered and stored in the refrigerator until you are ready to serve, give away, or eat!

Note: Chocolate mixture can be kept in refrigerator for up to 3 days before forming the truffles.

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