In this post, you’ll learn how to make delicious truffles. You can make peppermint chocolate truffles that are perfect for the holiday season. With this same dark chocolate truffle base, you can make your own truffles with other flavors too.
Today I share my peppermint chocolate truffles that are perfect treats for the holiday season. Once you know how to make chocolate ganache, you can make your own chocolate truffles with any flavor you prefer. Truffles are delicious when they are made plain too.
Ganache; a mixture of heavy cream and chocolate is the base of the chocolate truffles. It can be used as a filling or glazing for the cakes, cookies, etc. You can make truffles just like I make today. If you like to learn more about ganache you can check my ganache post.
You can use any flavor you like but as the New Year is in the corner I make it with peppermint extract. I coated peppermint chocolate ganache with white chocolate and give a marble effect. You can coat with dark chocolate or simply cover with cocoa powder or nuts as well.
Truffle Ratio
I prefer to use 1,5:1 ratio ( chocolate to heavy cream) for creamy truffles. I keep the truffles in the fridge and I let it come to room temperature before serving for creaminess.
There are times I use 2:1 ratio which is very common for chocolate truffles. If you want to have more intense truffles 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 there is 1:1 ratio as well. There is no right or wrong ratio but a preference. Having said that use a ratio between 1:1 to 2:1 chocolate to heavy cream. As I mentioned above 1,5:1 ratio is my preference.
How to Store and Serve Truffles
You can keep the truffles in the fridge up to 7 days and in the freezer up to a month( thaw in the fridge overnight).
Let the truffles come to room temperature before serving for the dreamy creaminess.
How to Make Truffles
- Chope the chocolate into small pieces and place in a bowl
- Heat the cream until it scalds.
- Remove the cream from the heat and add your flavoring.
- Pour the cream over the chocolate
- Let the cream melt the chocolate for a minute and stir the mixture
- Let the ganache cool until it is scoopable.
- Make small balls out of the mixture
- Let the balls cool in the fridge before coating
- Coat the balls with melted chocolate, cocoa or nuts
Now let’s see these simple steps with step by step pictures:
First I chop the bittersweet chocolate into small pieces. Chopping step is important because 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 will take longer to cool.
Next, 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.
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.
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.
I cover the bowl with a plastic film and when it is cool enough, I keep 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 roll 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.
If the peppermint chocolate ganache becomes too soft during the process, you can keep in the fridge for 10-15 minutes and then continue to work.
After I roll into balls, I keep them in the fridge for almost 15-20 minutes. You can keep longer but that time is enough for me as I want the truffles to give its 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 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 pan covered with parchment paper.
First I place the balls one by one into the melted white chocolate, 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 pan.
As I continue to dip the balls into melted chocolate, the dark chocolate will give its color to white chocolate more. You can see in the picture that the right side of the pan has darker colors.
I keep the truffles in the fridge until ready to serve. Enjoy these delicious peppermint chocolate truffles that are perfect for the holiday season!
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!
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If you try my Peppermint Truffles recipe or my other recipes please leave a comment and give a star rating!
How to Make Peppermint Chocolate Truffles
Ingredients
- 235 g (1 cup) heavy cream
- 352 g (12.4 ounces) bittersweet chocolate
- 1 and 1/2 teaspoons peppermint extract*
- 225 g (8 oz) white chocolate, chopped coarsely (to dip the truffles into melted white chocolate)**
Instructions
- 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 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 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 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.
Notes
Nutrition
