Peppermint Truffles Recipe
You'll love these peppermint chocolate truffles that are rich with a dark chocolate ganache base and refreshing with peppermint extract. This candy recipe is perfect for the holiday season!
Servings: 34 truffles
Calories: 104kcal
Ingredients
- 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)**
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 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.
Notes
*½ tablespoon is the maximum amount you can use in this recipe. If you want a slight peppermint flavor, first add 1 teaspoon, taste it after you stir the heavy cream-chocolate mixture and add the extra ½ teaspoon gradually if you like. If you will add crushed peppermint candy on top of the truffles you may want to use just 1 teaspoon.
**Total white chocolate amount will be used is 150 grams. An extra amount makes the dipping easier. I use the excess amount to frost some vanilla or chocolate cookies I make (it will be thick as the truffles and white chocolate meet in the bowl.). Instead of white chocolate, you can use dark chocolate(225 g-8oz) or cocoa powder (75 g-¾ cup) to coat the truffles.
How to Store: You can keep the truffles in the fridge up to 7 days and in the freezer up to a month. You should thaw in the fridge overnight. Let the truffles come to room temperature before serving.
The calorie information above is an estimate that is provided by an online nutrition calculator.
This is the cookie scoop (affiliate link) I use to make the truffles.
This is the pure peppermint extract (affiliate link)I use.
Nutrition
Calories: 104kcal