CHOCOLATE PEPPERMINT TRUFFLES

Truffles are a great holiday treat and these ones are no exception! The peppermint and chocolate flavors are so tasty together and always make us want more!

Truffle making for the holidays is one of my favorite activities and these chocolate peppermint 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

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. Add in peppermint extract and stir again. 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.

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.

If you enjoyed these chocolate peppermint truffles try a few of our other favorite holiday treats:

• Homemade Peppermint Patties
• Hot Chocolate Cookie Cups
• Easy Gumdrop Fudge
• Chocolate Caramels
• Gingerbread Truffles

CHOCOLATE PEPPERMINT TRUFFLES

Truffles are a great holiday treat and these ones are no exception! The peppermint and chocolate flavors are so tasty together and always make us want more!

3.50 from 2 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 80

Author: Jessica & Nellie

Ingredients

• 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

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 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 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.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!