You can make delicious peppermint truffles with 4 ingredients that are perfect for the holiday season. These peppermint chocolate truffles are rich with a dark chocolate ganache base and it is refreshing with peppermint extract.
Peppermint chocolate truffles are perfect treats for the holiday season. If you know how to make chocolate ganache, you can easily make a truffle recipe.
Ganache is the base of chocolate truffles. You can flavor them with peppermint to make a holiday candy treat just like I do today and make chocolate peppermint truffles.
If you are looking for a no baking recipe, you’ll love these easy peppermint truffles.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Heavy cream– You need it to make the ganache. Don’t substitute with milk or half-half.
- Semi-sweet chocolate– I use chocolate with 60% cocoa to make the ganache.
- Peppermint extract– It gives the mint flavor. I don’t use crushed candy canes over the finished truffles and the amount I use is based on this. If you are planning to use crushed peppermint candy on top, then you may lower the extract amount. You can find the info in the recipe card.
- White chocolate– I use it as a chocolate coating; I dip the truffles into melted white chocolate. I like the taste and also the look. It gives a marble effect to the finished truffles. But if you like you can dip them into melted semi-sweet chocolate or cover them with cocoa powder as each version is delicious.
Ganache Ratio for Truffles
I prefer using a 1,5:1 ratio ( chocolate to heavy cream) for creamy truffles. I keep the truffles in the fridge and I let them come to room temperature before serving.
2:1 ratio is very common for chocolate truffles. If you want to have a more intense chocolate flavor you can use the 2:1 ratio.
When I make cakes, I use 1:1 ratio as a filling and I use the leftover ganache to make truffles. So if you see truffles with 1:1 don’t surprise, as it is also possible to use this ratio as well.
Step by step instructions
*I share affiliate links of the products that I use while making this recipe.
First I chop the chocolate into small pieces. The chopping step is important as the chocolate should melt easily when it meets the cream. I place the chocolate into a large heatproof bowl. You can use a medium bowl if you like but it takes longer to cool(once being a ganache).
Then, I place the heavy cream into a small pan over med-low heat and stir occasionally with a spoon. When it scalds; small bubbles come from the sides, I take the pan from the heat, add the pure peppermint extract and stir with a spoon.
Next, I pour the heavy cream mixture over the chopped chocolate. I let the cream soften and melt the chocolate for almost a minute without stirring. Then I stir the mixture with a spoon or a spatula starting from the center until all the chocolate melts and combines with heavy cream completely.
I use ½ tablespoon of peppermint extract which is the maximum amount you can use in this recipe. If you are looking for a slight peppermint flavor, start with 1 teaspoon, taste it after you stir the heavy cream-chocolate mixture and add the extra ½ teaspoon gradually if you like. Or if you top these truffles with crushed peppermint candies, you may choose to use just 1 teaspoon.
I cover the bowl with a plastic film and when it is cool enough, I keep it in the fridge for almost 1,5 hours(if I used a small-medium bowl it would take longer to cool). If you like you can keep the peppermint chocolate ganache in the fridge overnight. If I am in a hurry, I pour the ganache into a shallow large dish and let it cool even faster.
Once cool enough, I remove the bowl from the fridge. I take the ganache from the bowl with a small cookie scoop which makes 2 teaspoons and then I roll it into balls.
If you keep the ganache in the fridge overnight, you should let it sit at room temperature for some time so you can roll them into balls easily.)
I suggest you use gloves while making the balls as your hands will be all chocolate.
Then I place the balls on a parchment paper lined small baking sheet.
If the peppermint chocolate ganache becomes too soft during the process, you can keep it in the fridge for 10-15 minutes and then continue to work.
After I roll them into balls, I keep them in the fridge for almost 15-20 minutes. You can keep them longer but that time is enough for me as I want the truffles to give their color to white chocolate while I dip them for the marble effect.
While the balls are cooling in the fridge, I chop the white chocolate and place it into a heatproof bowl that sits over a pan of simmering water. I stir often.
When the chocolate melts, I take the balls from the fridge. I set aside a baking sheet that is covered with parchment paper.
First I place the balls one by one into the melted chocolate and then I use a fork to remove the balls. I let the excess chocolate drip off by gently tapping the fork or dipping tool on the side of the bowl and place the balls into the baking sheet.
As I continue to dip the balls into melted chocolate, the dark chocolate gives its color to white chocolate more than the previous ones. You can see in the picture that the right side of the baking sheet has darker colors.
I keep the peppermint truffles in the fridge until ready to serve. Enjoy!
You can keep the truffles in the fridge for up to 7 days and in the freezer for up to a month( thaw in the fridge overnight). Let the truffles come to room temperature before serving for the dreamy creaminess.
Other Delicious Candies You May Enjoy!
- Candied Almonds
- Chocolate Dipped Candied Orange Peels
- Chocolate Candy Bark with Nuts
- Mini Chocolate Caramel Cups
- Candied Hazelnuts
- Sesame Candy
You May Also Enjoy These Holiday Treats!
I love hearing from you! If you try my Peppermint Truffles recipe or my other recipes please leave a comment and give a star rating!
Peppermint Truffles Recipe
- 235 grams (1 cup) heavy cream
- 350 grams (12.3 ounces) bittersweet chocolate
- 1 and ½ teaspoons peppermint extract*
- 225 grams(8 oz) white chocolate, chopped coarsely (to dip the truffles into melted white chocolate)**
- Chop the bittersweet chocolate into small pieces and place into a large heatproof bowl. Set aside.
- Put the heavy cream into a small pan over med-low heat and stir occasionally with a spoon. When it scalds-small bubbles come from the sides, take the pan from the heat and mix in the peppermint extract. Pour the mixture over the chopped chocolate. Let the cream soften the chocolate for almost a minute without stirring. Then stir the mixture with a spoon or spatula starting from the center until all the chocolate melts. Cover the bowl with a plastic film. When it is cool enough, keep in the fridge for 1,5 to 2 hours. If you are in a hurry, you can fasten this process by placing the mixture into a shallow pan.
- Take the ganache from the bowl with a small cookie scoop (2 teaspoons) which is 14 grams and roll it into balls and place it on a parchment paper-lined small baking sheet. 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 drip off by gently tapping the fork on the side of the bowl. Place the balls on a baking sheet covered with parchment paper. Keep in the fridge until ready to serve.