This white chocolate peppermint candy is very delicious, refreshing and easy to make.
Recently, we celebrated my niece’s 9 year old birthday. I made her a cake with ganache and raspberry. When I make a cake, -just in case-I always make more ganache than needed. Later, I make truffles with leftover ganache.
Last summer, I made mint truffles with my niece and in the winter she told me we could make mint truffles for the blog. Leftover ganache from her birthday cake reminded me of the mint truffle idea. I was waiting her summer holiday to make them with her. I wondered how it would be if I cover the balls with white ganache: yummy!
My ganache ratio for the cakes is 1 part heavy cream to 1 or 1.25 part bittersweet chocolate. For example, if I use 800ml(grams) heavy cream, I use 800g or 1000g bittersweet chocolate. The result is smooth, delicious ganache. When I use this ratio to make truffles, I end up with soft, delicious truffles. You may not end up with perfect circle balls, but the taste is great. Even if you keep them in the fridge, they keep their softness.
As I always use step by step pictures in my posts, I needed to make the ganache from the beginning to take pictures. I decided to change the ratio to 1:2. 1 part heavy cream to 2 parts bittersweet chocolate. The result was delicious. I kept the ganache in the fridge shorter-as the chocolate amount is more, I made nice circle balls-as it is not very soft. Both ratio works well to make delicious truffles.
Let’s see how we made the mint truffles:
First, I chopped the chocolate into small pieces and put them into a heat proof container.
Then I put the heavy cream into a small pan and my niece added the peppermint extract. I placed the pan over med-low heat and stirred occasionally with a spoon.When it scalded- small bubbles came from the sides but not boiled, I took the pan from the heat and pour on to the chopped chocolate. Then I asked my niece to count slowly to 30 to let the cream soften and melt the chocolate easily.
After she counted, she started to stir the mixture with a spatula starting from center until all the chocolate melted. When she totally had a smooth ganache, we covered the bowl with a plastic film and kept in the fridge for 2 hours. It was still soft, so we kept it extra 30 minutes in the freezer. After 30 minutes, it was ready to roll into balls.
My niece took the ganache with a teaspoon, the amount is more than a teaspoon could take-12 grams. You can see the amount below. Then she rolled them into balls. First she rolled the ganache into balls with her naked hands but her hands were all chocolate, then she decided to use gloves:) Both ways work. She easily rolled them into balls.
We kept them in the fridge for 10 minutes because it was hot outside, so the balls needed to get cooler before we dipped them into the white chocolate. While they were cooling, I melt the white chocolate over bain marie. Then my niece dipped them into white chocolate and put onto the parchment paper. We kept them almost 15 minutes in the fridge until the chocolate sets.
The weather was very hot when we made them, so the truffles were easily giving their color to the white chocolate which was good for the marble effect. On the other hand, as the ganache melts easily in hot weather, when it mixes with white chocolate it makes the chocolate very stiff and hard to dip the truffles. So you need to work fast. If you don’t work very fast, you may need to melt the white chocolate in small amounts.
Alternatively, you can grate white chocolate and roll the truffles in grated chocolate.
Enjoy your refreshing truffles!
White Chocolate Covered Mint Truffles
These peppermint truffles are very refreshing and delicious with white chocolate.
- 100 ml/g (1/3 cup and 1 tablespoon) heavy cream
- 200 g (7 ounces) bittersweet chocolate
- 1/2 teaspoon peppermint extract
- 280 g (10 ounces) white chocolate, chopped coarsely (to dip the truffles into melted white chocolate) or
- 60 g (2 ounces) white chocolate, grated (to roll the truffles into grated white chocolate)
Chop the bittersweet chocolate into small pieces and place into a heat proof bowl. Set a side.
Put the heavy cream into a small pan over med-low heat and add the peppermint extract. Stir occasionally with a spoon. When it scalds-small bubbles come from the sides, take the pan from the heat and pour on to the chopped chocolate. Let the cream soften and melt the chocolate for 30-45 seconds. Then stir the mixture with a spatula starting from center until all the chocolate melts. Cover the bowl with a plastic film and when it is cool enough, keep in the fridge for 3 hours or in the freezer for almost 2 hours.
Take the ganache from the bowl with a teaspoon which is almost 10-12 grams and roll into balls. Keep in the fridge for 15-20 minutes.
Melt the white chocolate: Place the chopped white chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often.
When the chocolate melts, take the balls from the fridge. Using a fork or a dipping tool, dip the balls one by one into the melted chocolate. Let the excess chocolate dripp off by gently tapping the fork or dipping tool on the side of the bowl. Place the balls on a baking sheet covered with parchment paper. Keep in the fridge almost 15 minute until the chocolate sets. (If the weather is hot, ganache will start to melt easily and when combined with white chocolate, it will make the dipping chocolate stiff after some time, so you should make the dipping process fast. If you don't work fast, you should melt the chocolate in small amounts) Alternatively, you can grate the white chocolate and roll the balls into grated white chocolate.