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Peppermint Truffles

Peppermint Truffles

These decadent and delicious peppermint truffles are peppermint ganache balls, dipped in dark chocolate then drizzled with white chocolate, and topped with crushed peppermint candy crumbs. I found the recipe for these truffles on Foodie Crush and I’m so glad I gave it a try because these truffles were fun to make and a big hit with everyone. These peppermint truffles take time to make because you have to set the ganache in the refrigerator overnight but they are worth the patience and I think they will make terrific hostess gifts or Christmas presents for this holiday season. My kids LOVE them!

Peppermint Truffles

How to Make Peppermint Truffles

Prepare the ganache by combining the chocolate chips and heavy cream in a saucepan over medium-low heat. Cook, stirring often until the chocolate is completely melted and smooth. Remove from heat and pour into a glass bowl. Stir in the peppermint extract.

Cover with plastic wrap and refrigerate overnight.

When ready to mold, let the ganache sit on the counter for about 5 minutes. Prepare a baking tray with parchment paper.

Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball. Freeze for at least 30 minutes.

Place the dark chocolate wafers in a deep jar or coffee cup and add 1/2 tsp coconut oil. Melt in the microwave, heating for 30 seconds, then stirring, and repeating by 15-second increments until nearly melted. Stir until completely smooth and fully melted. Don’t overcook!

Peppermint Truffles

Holding the toothpick, dip the truffle into the melted dark chocolate, swirling until it’s completely coated. Gently shake the truffle into the cup/jar to remove excess chocolate from the truffle. Gently scrape the bottom of the truffle on the side of the cup/jar then place it on the lined baking sheet.

After a few minutes, the chocolate will harden, gently remove all of the toothpicks from the truffles.

Place the white chocolate melting wafers in a glass bowl along with 1/8 teaspoon of coconut oil. Place in the microwave and heat for 30 seconds then remove and stir.  Place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds, if needed. Remove and stir until completely melted.

Spoon the melted white chocolate into a small zip lock bag. Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over a truffle covering the toothpick hole.

Immediately sprinkle some crushed peppermint candy crumbs on top of the melted white chocolate before moving on to the next truffle.

Store in an airtight container in the refrigerator. Enjoy. 

Peppermint Truffles

 

Peppermint Truffles

Peppermint Truffles

Prep Time: 30 minutes
Refrigerate Ganache overnight: 8 hours
Total Time: 8 hours 30 minutes
Course: Dessert
Servings: 24
Author: Pam - For the Love of Cooking / Original by Foodie Crush

Ingredients

  • 16 oz semi-sweet chocolate chips
  • 1 cup heavy cream
  • tsp peppermint extract
  • 8 oz dark chocolate melting wafers
  • ½ + ⅛ tsp coconut oil, divided
  • 1 oz white chocolate melting wafers
  • 2 tbsp peppermint candy, crushed

Instructions

  • Prepare the ganache by combining the chocolate chips and heavy cream in a saucepan over medium-low heat. Cook, stirring often until the chocolate is completely melted and smooth. Remove from heat and pour into a glass bowl. Stir in the peppermint extract.
  • Cover with plastic wrap and refrigerate overnight.
  • When ready to mold, let the ganache sit on the counter for about 5 minutes. Prepare a baking tray with parchment paper. 
  • Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball. Freeze for at least 30 minutes.
  • Place the dark chocolate wafers in a deep jar or coffee cup and add 1/2 tsp coconut oil. Melt in the microwave, heating for 30 seconds, then stirring, and repeating by 15-second increments until nearly melted. Stir until completely smooth and fully melted. Don’t overcook!
  • Holding the toothpick, dip the truffle into the melted dark chocolate, swirling until it's completely coated. Gently shake the truffle into the cup/jar to remove excess chocolate from the truffle. Gently scrape the bottom of the truffle on the side of the cup/jar then place on the lined baking sheet
  • After a few minutes, the chocolate will harden, gently remove all of the toothpicks from the truffles. 
  • Place the white chocolate melting wafers in a glass bowl along with 1/8 teaspoon of coconut oil. Place in the microwave and heat for 30 seconds then remove and stir.  Place back into the microwave for 10 seconds. Remove and stir then place back into the microwave for 10 seconds, if needed. Remove and stir until completely melted.
  • Spoon the melted white chocolate into a small zip lock bag. Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over a truffle covering the toothpick hole.
  • Immediately sprinkle some crushed peppermint candy crumbs on top of the melted white chocolate before moving on to the next truffle.
  • Store in an airtight container in the refrigerator. Enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

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5 Comments

  1. Mmmmm my mouth is watering Have a good remainder of the week, Diane