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
- 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.
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
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.
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.