CHOCOLATE PEPPERMINT TRUFFLES

Chocolate Peppermint Truffles - Butter With A Side of BreadMaking holiday candy is one of my favorite activities and these truffles are incredible. You start with a rich chocolate ganache- only my ganache is different than most others because it has butter. Ha. Does that surprise you?! It shouldn’t! The addition of butter gives these truffles a smooth, creamy texture. Then coated with delicious dark or white chocolate and sprinkled with peppermint- they’ll be the highlight of your dessert table. (If they make it that far!)

Homemade truffles aren’t hard to make, but they do take a while simply because you need to fully chill the truffles twice. So keep that in mind- mix up the ganache the night before and leave it in the fridge overnight to chill, then you can make them the next day!

Chocolate Peppermint Truffles

yields about 70-80 truffles

  • 16 oz chocolate chips (about 2 2/3 cups)
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/2 tsp peppermint extract
  • 2 cups total dark chocolate/ white chocolate bark or dipping chocolate*
  • 2-3 crushed candy canes

Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil. Remove pan from heat and add in chocolate chips. Stir gently, combining the chocolate with the butter-cream mixture until it’s smooth. Add in peppermint extract and stir again. Place entire pan in the fridge for several hours until solid.

Using a melon baller, scoop out small balls of chocolate from the chilled pan. (Mine were about 2 tsp or even as large as 1 TBSP in size.) Use your hands to shape balls into smoother rounds and place on a wax paper lined pan. (You’ll need to work quickly as the chocolate will soften. Your hands will get a bit messy, but if your hands are literally coated in chocolate, it’s not chilled enough.) Repeat until all chocolate is used. Place pan of truffles in the freezer for at least 1 hour.

Heat dipping chocolate until melted and smooth. Dip truffles one at a time using a fork. Set truffle on the fork, then lower it into the chocolate to coat it, then gently lift it out and tap the fork on the side of the bowl to get excess chocolate off the truffle. Place on wax paper and sprinkle with crushed peppermint sticks.

My all-time favorite dipping chocolate comes from Chocoley.com– it’s so incredibly easy to use and it tastes amazing. They have amazing sales around pretty much any holiday too- follow Chocoley.com on Facebook to stay in the loop! 

Have fun with it! I used both white chocolate and dark chocolate and dipped truffles in one or the other- then some I even drizzled the other type of chocolate on top prior to sprinkling on the peppermint.

*You can use 1 cup white/ semi-sweet chocolate chips + 1 TBSP coconut oil or shortening in place of actual dipping chocolate.

Products that will help you re-create this recipe at home:

Chocolate Peppermint Truffles - Butter With A Side of BreadChocolate Peppermint Truffles - Butter With A Side of BreadJessicasig.png

CHOCOLATE PEPPERMINT TRUFFLES
 
Prep time
Cook time
Total time
 
Author:
Serves: 80
Ingredients
  • 16 oz chocolate chips (about 2⅔ cups)
  • 1 cup heavy whipping cream
  • ½ cup butter
  • ½ tsp peppermint extract
  • 2 cups total dark chocolate/ white chocolate bark or dipping chocolate*
  • 2-3 crushed candy canes
Instructions
  1. Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil. Remove pan from heat and add in chocolate chips. Stir gently, combining the chocolate with the butter-cream mixture until it’s smooth. Place entire pan in the fridge for several hours until solid.
  2. Using a melon baller, scoop out small balls of chocolate from the chilled pan. (Mine were about 2 tsp or even as large as 1 TBSP in size.) Use your hands to shape balls into smoother rounds and place on a wax paper lined pan. (You'll need to work quickly as the chocolate will soften. Your hands will get a bit messy, but if your hands are literally coated in chocolate, it's not chilled enough.) Repeat until all chocolate is used. Place pan of truffles in the freezer for at least 1 hour.
  3. Heat dipping chocolate until melted and smooth. Dip truffles one at a time using a fork. Set truffle on the fork, then lower it into the chocolate to coat it, then gently lift it out and tap the fork on the side of the bowl to get excess chocolate off the truffle. Place on wax paper and sprinkle with crushed peppermint sticks.
  4. My all-time favorite dipping chocolate comes from Chocoley.com- it's so incredibly easy to use and it tastes amazing. They have amazing sales around pretty much any holiday too- follow Chocoley.com on Facebook to stay in the loop!
  5. Have fun with it! I used both white chocolate and dark chocolate and dipped truffles in one or the other- then some I even drizzled the other type of chocolate on top prior to sprinkling on the peppermint.
  6. *You can use 1 cup white/ semi-sweet chocolate chips + 1 TBSP coconut oil or shortening in place of actual dipping chocolate.

 

 

7 COMMENTS

  1. How long will these stay fresh in the fridge? I would like to add to Xmas trays that I give away and I’m wondering how soon before Xmas I can make them. Thank you

    • It’s in the first paragraph of the instructions- Melt butter in a small saucepan over medium heat. Add in cream when butter is just about melted. Increase heat slightly and using a whisk, stir constantly, but gently. Heat until mixture just barely comes to a boil. Remove pan from heat and add in chocolate chips. Stir gently, combining the chocolate with the butter-cream mixture until it’s smooth. Add in peppermint extract and stir again. Place entire pan in the fridge for several hours until solid. 🙂 ENJOY!!

    • No, but I like the way they taste partially cool. So I refrigerate them, then once I’m serving, I let them sit out for 10 or 15 minutes beforehand.

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