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Peppermint Truffles

Decadent Peppermint Truffles that Melt in Your Mouth

Indulge in these peppermint truffles that melt in your mouth, a no-bake chocolate treat perfect for the festive season.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 24 truffles
Course: Desserts
Cuisine: Holiday
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffles
  • 1 cup Heavy Cream Can substitute half-and-half
  • 2 tablespoons Unsalted Butter Margarine can be substituted
  • 8 ounces Semisweet or Bittersweet Chocolate Use high-quality, like Ghirardelli 70% bittersweet
  • 1 teaspoon Peppermint Extract Adjust to taste
  • 1/2 cup Crushed Candy Canes Can substitute with crushed peppermint candies
For the Coating
  • 1/2 cup Finely Crushed Candy Canes For rolling
  • 1/4 cup Red Sanding Sugar For sparkle
  • 1/4 cup Cocoa Powder For chocolatey coating

Equipment

  • Medium saucepan
  • mixing bowl
  • Cookie scoop
  • parchment paper

Method
 

Preparation Steps
  1. Heat the cream and butter over low-medium heat in a medium saucepan until gently boiling, about 3-5 minutes.
  2. Combine the hot cream and butter mixture with the chopped chocolate in a mixing bowl. Let sit for about 5 minutes, then stir until smooth.
  3. Add peppermint extract and crushed candy canes to the mixture and mix thoroughly. Refrigerate for 1 to 2 hours until firm.
  4. Scoop out small balls (about 1 inch) and shape them with hands dusted in cocoa powder.
  5. Roll the truffles in your choice of coatings (finely crushed candy canes, red sanding sugar, or cocoa powder) on a parchment-lined baking sheet.
  6. Refrigerate the coated truffles for another 1 to 2 hours to fully set before serving.

Nutrition

Serving: 1truffleCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 35mgPotassium: 50mgSugar: 10gVitamin A: 2IUCalcium: 20mgIron: 1mg

Notes

Store truffles in an airtight container in the fridge for up to 2 weeks, or freeze for 1 month.

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