Easy Peppermint Chocolate Truffles

Candy is a perfect addition to the cookies and brownies on your holiday spread. Peppermint Chocolate Truffles are one of our favorites!!

Chocolate Truffles

I’m back with a minty, festive candy recipe perfect for the holidays. Don’t you think these truffles would be a welcome addition to Christmas cookie trays? I do (along with our Christmas Crack and Homemade Turtles)! Candy making does not need to be intimidating. There are so many quick, easy recipes out there. While this one isn’t necessarily quick, it is easy! Plus it doesn’t involve tempering chocolate which is always a huge bonus. Let the truffles chill until the coating is completely set. Then add to your holiday platters or stash in your fridge for your family to snack on during all of the festivities.

How to Make Chocolate Truffles

TRUFFLE FILLING. To make the filling for the truffles you’ll need:

quality semisweet chocolate heavy cream peppermint extract vanilla extract

Heat the chocolate and the cream in the microwave, then stir in the extracts. Let the mixture sit at room temperature, then pop it in the refrigerator to firm up for at least four hours. I prefer letting it chill for at least 6 or even overnight. SCOOP. When the filling is ready, use a small cookie scoop (about 2 teaspoons) to form balls. Quickly roll in your hands to create a smooth surface. DIP. To dip the truffles you either need to insert toothpicks into the centers or use a chocolate dipping fork. CHILL. Return the balls to the refrigerator to chill for at least 30 minutes. You want them nice and cold before they get dipped in a warm coating. COAT. For the coating, warm white or dark chocolate candy melts until smooth. Dip the truffles and swirl to remove excess chocolate. Place them back onto the lined baking sheet, then use the remaining chocolate to add a drizzle over top. DECORATE. To decorate the peppermint chocolate truffles you can use crushed candy canes, sprinkles, sea salt, or nuts.

How to Store

STORE truffles in an airtight container for two week, or longer in the fridge. Consider layering them between pieces of parchment paper. Change the toppings: from sprinkles to chopped nuts to mini chocolate chips or crushed candy, those toppings will also add flavor and change up the recipe. Ganache:

The ingredients need to be incorporated completely so they set up correctly. Make sure to let the truffles sit in the fridge for long enough to set. Do not use substitutions like half and half, this will not give you the same great texture as heavy whipping cream! There is a difference between mint and peppermint extract; peppermint is the best choice for baking, especially with chocolate. After being chilled for a while and the ganache still isn’t thick enough you can try reheating it and adding more chocolate. You can also try letting it warm up and mixing in powdered sugar.

More Tips:

Crush the candy canes with a food processor, or in a Ziploc bag with a rolling pin If you don’t want to melt the candy wafers in the microwave you can do a double boiler pretty easily. If you’re serving these at a party you could leave the toothpicks in, if you are packaging them for a gift make sure to remove the toothpicks A melon baller is a great size scoop for truffles!

FREEZE for up to 1 month. Do not leave these out at room temperature for too long or you risk the ganache filling becoming really soft and it makes it hard to hold the truffle.