function disable_ezoic_cache_temp() { header("Cache-Control: no-cache, must-revalidate, max-age=0"); } add_action('send_headers', 'disable_ezoic_cache_temp'); Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peppermint Chocolate Truffles

Peppermint Chocolate Truffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 30 truffles 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Rich, creamy peppermint chocolate truffles with a silky ganache center and a crisp chocolate coating rolled in crushed candy canes—an irresistible holiday treat.

Ingredients

Units Scale
  • Peppermint Chocolate Truffles:
  • 1 cup (227g/8 ounces) heavy whipping cream
  • 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
  • 5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
  • 1 teaspoon peppermint extract
  • Chocolate Coating:
  • 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped
  • 6 full-size candy canes, finely crushed

Instructions

  1. Place the finely chopped semi-sweet chocolate for the truffles in a heatproof bowl.
  2. In a small saucepan, heat the heavy whipping cream over medium heat until it begins to simmer. Do not boil.
  3. Pour the hot cream over the chopped chocolate. Let it sit for 2–3 minutes, then gently stir until smooth and fully melted.
  4. Add the room-temperature butter and peppermint extract, stirring until completely incorporated.
  5. Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until firm enough to scoop.
  6. Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the chilled ganache and roll them into balls. Place them on the prepared baking sheet and freeze for 20 minutes.
  7. Melt the chocolate for the coating in a microwave or double boiler until smooth.
  8. Dip each chilled truffle into the melted chocolate, letting the excess drip off.
  9. Immediately roll or sprinkle each coated truffle with crushed candy canes.
  10. Place back on the baking sheet and allow the coating to set before serving.

Notes

  • Chill the ganache longer if it’s too soft to roll.
  • Store truffles in the refrigerator for up to one week.
  • For a stronger mint flavor, add an extra 1/4 teaspoon peppermint extract.

Nutrition

  • Serving Size: 1 truffle
  • Calories: 120
  • Sugar: 12g
  • Sodium: 10mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://cooktune.com/peppermint-chocolate-truffles/