Peppermint Chocolate Truffles

Deliciously indulgent peppermint-infused chocolate truffles that are easy to make, and are perfect for giving at Christmas time!

Prep Time30

Total Time30

Course: Candy & Snacks

Keyword: chocolate, peppermint, truffles

Servings: - 30 truffles

Calories: 218kcal

Author: Marsha

Ingredients

For the Truffles

16 oz (450g) chocolate coarsely chopped
1 cup (240ml) double/heavy cream
¼ cup (56g) unsalted butter cubed, room temperature
1 teaspoon peppermint extract

For the Chocolate Coating

16 oz (450g) chocolate coarsely chopped
1 tablespoon vegetable oil
6 full-sized candy canes finely crushed

Instructions

For the Truffles

Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Whisk in the butter and peppermint extract until fully melted and combined.
Cover the bowl tightly with clingfilm and refrigerate for at least 2 - 4 hours, or overnight until firm enough to scoop.

For the Chocolate Coating

Line a large baking tray with parchment paper. Set aside.
Roll the truffle mixture into 1oz balls and place them onto the prepared baking tray. If the mixture becomes too sticky, lightly coat your hands in cocoa powder to make the process easier. Refrigerate for about 30 minutes.
Add the chocolate and oil to a microwave-safe bowl or jug, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Dip each ball into the chocolate and place back onto the baking tray. Sprinkle with crushed candy canes, and allow the truffles to set at room temperature or in the fridge.
Or if you'd prefer, simply roll these truffles in cocoa powder, crushed candy canes, or sprinkles!

Video

Notes

Truffles can be kept in an airtight container, layered between parchment or wax paper, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition