Chocolate Peppermint Truffles combine rich chocolate, creamy butter, and a touch of peppermint extract for a decadent holiday treat. Coated in chocolate and topped with crushed candy canes, they’re bursting with festive flavor in every bite!
Making truffles for the holidays is one of my favorite family traditions, and these chocolate peppermint truffles are always a hit! We start with a rich chocolate ganache—mine’s a little different because it has butter, which makes it extra smooth and creamy. Then we coat them in dark or white chocolate and sprinkle with crushed peppermint, creating little bites that are sure to disappear from the dessert table fast!
Easy Chocolate Truffle Ingredients
Chocolate- 16-oz chocolate chips (about 2 ⅔ cups) is the base of the ganache; it provides the chocolate flavor and structure for the truffle center.
Heavy cream- Use heavy whipping cream to create a smooth, creamy ganache when combined with chocolate.
Butter- Enrich the ganache, giving it extra creaminess and a silky texture by adding butter.
Extract- ½ tsp peppermint extract adds holiday flavor and a refreshing peppermint note to the chocolate center.
Dipping chocolate- Dark chocolate and white chocolate bark or dipping chocolate coats the truffles; providing a firm shell and additional flavor contrast.
Candy canes- Garnish with 2-3 crushed candy canes for festive crunch, color, and extra peppermint flavor.
Tips for making Candy Chocolate Truffles
- Chill the ganache thoroughly – Let it chill in the fridge until firm, ideally overnight. This makes scooping and shaping much easier and keeps the truffles from melting in your hands.
- Work quickly when shaping – Use a melon baller or small spoon, and shape the truffles with slightly cool hands to prevent them from softening too much.
- Temper or gently melt your coating chocolate – If it’s too hot, it can melt the truffle centers; if too cool, it won’t coat smoothly. Aim for a glossy, pourable consistency.
- Crush candy canes finely – Small pieces stick better and give a pretty, festive finish without being too sharp or overpowering.
Storge and Shelf Life for Peppermint Truffles
These chocolate peppermint truffles can be stored in an airtight container at room temperature for up to a week, as long as they’re kept in a cool, dry spot away from heat. If you want them to last a little longer, they’ll keep in the refrigerator for 2–3 weeks—just let them come to room temperature before serving so they’re perfectly creamy.
For even longer storage, you can freeze the truffles in an airtight container for 2–3 months; thaw them in the fridge first, then bring them to room temperature before enjoying.
Chocolate Peppermint Truffles
Ingredients
- 16 oz chocolate chips about 2 ⅔ cups
- 1 cup heavy whipping cream
- ½ cup butter
- ½ tsp peppermint extract
- 2 cups dark chocolate/ white chocolate bark or dipping chocolate
- 2-3 crushed candy canes
Instructions
- Melt butter in a small saucepan over medium heat. Add in heavy cream when butter is just about melted. Increase heat slightly, use a whisk to stir constantly, but gently. Heat until mixture just barely comes to a boil. Remove pan from heat and add in chocolate chips and peppermint extract. 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.
- Using a melon baller, scoop out 1 TBSP size balls of chocolate from the chilled pan. Use your hands to shape balls into smoother rounds and place on a wax paper lined pan. Work quickly as the chocolate will soften. 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, lower it into the chocolate to coat it, gently lift it out and tap the fork on the side of the bowl to get excess chocolate off. Place truffle on wax paper and immediately sprinkle with crushed peppermint sticks. Let set, enjoy!
Notes
Nutrition
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Can I use any type of chocolate for the ganache?
Yes! You can use semi-sweet, milk, or dark chocolate chips depending on your preference. Just make sure it’s good-quality chocolate for the best flavor and texture.
Do I have to use peppermint extract?
No, peppermint is optional. You could use vanilla, orange, or another extract to change up the flavor for different holidays or occasions.
Why is my coating chocolate streaky or dull?
This can happen if the chocolate overheats or isn’t smooth enough. Melt it gently and stir until fully combined, or temper it for a glossy, firm finish.
Try more of our favorite holiday candy recipes here:
- These Christmas Jello Candy Melts are a fun, colorful treat that come together in minutes with just a few simple ingredients. No baking required—just mix, mold, and enjoy a sweet, fruity holiday snack!
- Gooey Holiday Chex Mix is a festive, sweet snack that everyone will love! Chex cereal, coconut, slivered almonds, and M&M’s come together for an irresistible treat that’s perfect for holiday trays and gifts.
- Our Peppermint Nougat Candy is a soft, chewy holiday treat made with just six simple ingredients! Packed with peppermint pieces and colorful gumdrops, it’s festive, fun, and sure to wow your guests on any Christmas dessert tray.
- For a sweet holiday treat that comes together in minutes, try our Christmas Cool Whip Candy! An easy way to add a homemade touch to your celebrations!
- This Old Fashioned Potato Candy, made with mashed potatoes, is a sweet treat that tastes just like a Mounds bar! With only five simple ingredients, it’s easy to make and perfect for chocolate lovers.
- Loaded with toasted pecans, gooey caramel, and rich chocolate, these Homemade Turtle Candies are easy to make and perfect for dessert trays.
Chocolate Peppermint Truffles are a creamy, indulgent holiday treat made with rich chocolate, butter, and a hint of peppermint. Coated in chocolate and sprinkled with crushed candy canes, they’re festive, delicious, and perfect for sharing!
C michaels says
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
Melissa says
When do you add the peppermint extract?
Jessica says
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!!
Sarah Graver says
It’s actually not in the first paragraph if you read the instructions at the bottom of the page in the box. definitely confusing…
Jessica says
I fixed that Sarah! Sorry about that!
Lauren says
This recipe was a hot mess lol. I followed the instructions exactly and chilled for about 6-7 hours before scooping and shaping. They were nearly impossible the get out of the melon baller to start with, and even harder to shape after. Will not be making again.
Lisa West says
Thank you for the recipe. These are amazing and will be my standard Truffle recipe from now on.
Jessica says
So glad that you like them! They’re my standard truffle recipe too!
McKenzie Instenes says
Do these need to be refrigerated?
Jessica says
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.
Ratherbebaking says
Do you use semi sweet or milk chocolate chips for the centers?
Jessica says
I use semi sweet chocolate!
Shannon says
Any suggestions as to why my chocolate did solidify to be able to roll? Followed directions and chilled for longer than suggested (even tried freezing)
Jessica says
I’m not understanding your question Shannon…
Patricia Ritchie says
I have the recipes all ready for making gifts. The recipes are our families favorite. Thank you so much and I will fill you inn on the results. You have given my family so many great recipes and I can’t thank you enough. I wish you happiness and health for you and yours.
Nicole says
Aw thanks so much! Hope your family enjoys the homemade gifts.
Corrie says
Definitely not as easy as intended. Flavors are great but difficult to get them rolled and dipped and off the fork as a circle. Will not be making these again.
Christine says
I’m trying to get a head start on my baking. How many days or weeks can I keep the chocolate peppermint truffles in the freezer?
Nellie says
They should be fine for up to 3 months as long as they are in an airtight container.
Diane Ellsberry Morris says
These taste great but I don’t know that I will make them again. I tried the melon baller, but it would not come out. I switched to two teaspoons but had to roll more to get a round shape. My hands were very slimy, even after using ice to cool them down. It would have been good to have help when it came to dipping, as the coating hardened quickly. It was labor intensive.
Jessica says
I use a small cookie scoop, then divide that in half. Instead of using ice on your hands, try spraying with non-stick spray. But yes, we wash our hands often with this process. It helps to have helpers- the whole process goes very fast!