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Grasshopper Truffles with Gold Leaf

These Grasshopper Truffles are a grown-up version of Andes candies. Silky chocolate coats smooth crème de menthe centers (yes, there’s a tiny bit of booze!) and gold leaf for extra bougie flair, it is the holidays after all!
Prep Time 1 hour
Cooling in Fridge 1 hour
Servings 18 truffles
Calories 241kcal


Créme de Menthe Centers

  • 12 oz almond bark or white chocolate chopped
  • 2 oz Créme de Menthe liqueur
  • 1 oz heavy cream
  • 1/8 tsp pure mint extract

Chocolate Coating

  • 12 oz semi-sweet chocolate preferably chocolate baking bar
  • 1 tbsp coconut oil
  • edible gold leaf for topping


  • In a pot, warm cream until just bubbling around the edges on low heat. Add almond bark and reduce heat to lowest setting. Stir until melted careful not to burn. Remove from heat and stir in Créme de Menthe and mint extract. Transfer to bowl and let chill in the fridge for an hour or up to overnight until firm able to scoop.
  • Use a teaspoon and scoop out mixture into 18 even portions. Form into balls or desired shape. Place onto tray lined with wax paper then transfer to freezer. This will ensure the centers are firm enough to get dipped into melted chocolate.
  • Meanwhile, melt chocolate in a pot over lowest heat, stirring constantly once it starts melting to prevent burning. You can also melt in the microwave, start with 30 seconds then stir and return to microwave for 10 seconds and stir and repeat at 10 second intervals until smooth and melted. Add in coconut oil. This should make the chocolate slightly thinner and glossier.
  • Using two small forks, like salad forks or a child's fork, dip the centers into the chocolate then return to wax paper lined tray. *See Note. Work quickly then return the chocolate dipped truffles to the fridge for 30 minutes to chill.
  • Remove truffles from fridge and ensure the chocolate is set. If not return to fridge for an additional 10-30 minutes. Using a small, clean paint brush or tweezers, place a small amount, about 1/4 to 1/8 inch, of gold leaf onto tops of truffles. Brush on with paint brush or tamp down carefully with tweezers or fingers.
  • Now enjoy your truffles! These can be kept at room temperature but if your kitchen runs warm it might be best to store in the fridge to prevent the chocolate from melting.


When dipping centers in chocolate, use forks one at a time, lacing tines together to let chocolate drip off  and lifting one fork with the truffle and then the other. This will help create cleaner edges.
I prefer to let my truffles cool on wax paper but you can also use a cooling rack, however I would recommend using a grid cooling rack as the traditional ones have gaps that are too large for these small truffles and they fall through. 


Sodium: 8mg | Calcium: 13mg | Vitamin C: 1mg | Vitamin A: 33IU | Sugar: 22g | Fiber: 2g | Potassium: 108mg | Cholesterol: 3mg | Calories: 241kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 14g | Protein: 1g | Carbohydrates: 25g | Iron: 1mg