Candy & Snacks/ Christmas/ No-Bake Recipes

Peppermint Chocolate Truffles

Peppermint Chocolate Truffles – Deliciously indulgent peppermint-infused chocolate truffles that are easy to make, and are perfect for giving at Christmas time!

Peppermint Chocolate Truffles

I love chocolate truffles.

You just can’t beat a super quick and easy recipe that requires A LOT of chocolate.

These truffles have a creamy and indulgent peppermint-infused chocolate centre that is sealed in a milk chocolate shell.

Sprinkle on some crushed candy canes and you have yourself the perfect edible gift for Christmas! 

Peppermint Chocolate Truffles

How to make Peppermint Chocolate Truffles

Ingredients you’ll need:

  • Chocolate: You’ll need 32oz/900g in total. I used milk chocolate, but you can use semi-sweet or dark.
  • Heavy/double cream
  • Unsalted butter
  • Peppermint extract
  • Vegetable oil
  • Full-sized candy canes

To make these truffles, simply add half the chocolate and the cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Stir in the butter and peppermint extract until fully melted and combined. Cover and refrigerate for at least 2 – 4 hours, or until firm enough to scoop.

Roll the truffle mixture into 1oz balls and place them onto a large baking tray lined with parchment paper. Refrigerate for about 30 minutes.

Add the rest of the chocolate and the vegetable oil to a microwave-safe bowl or jug, and heat in 30 second intervals, stirring after each one, until melted and smooth.

Dip each ball into the chocolate and place back onto the baking tray. Sprinkle with crushed candy canes, and allow the truffles to set at room temperature or in the fridge.

If you don’t want to coat these truffles in chocolate, you can roll them in cocoa powder, crushed candy canes, or sprinkles!

Scroll down for the FULL printable recipe. 🙂

Peppermint Chocolate Truffles

These Peppermint Chocolate Truffles are:

  • super quick and easy to throw together
  • rich and indulgent
  • deliciously creamy and chocolatey
  • loaded with mint flavour
  • perfect for gift-giving

How long will these chocolate truffles last? These truffles can be kept in an airtight container, layered between parchment or wax paper, at room temperature or in the fridge for up to 1 week.

For a more firm chocolate centre, keep them in the fridge. If you’d prefer a more creamy, melty centre, store them at room temperature.

Can I freeze these chocolate truffles? These truffles freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Peppermint Chocolate Truffles

Peppermint Chocolate Truffles

More perfect edible gifts to make!

Enjoy! 🙂

 

5 from 2 votes
Peppermint Chocolate Truffles
Prep Time: 30 mins
Total Time: 30 mins
Yields: 28 - 30 truffles
Calories: 215 kcal
Deliciously indulgent peppermint-infused chocolate truffles that are easy to make, and are perfect for giving at Christmas time!
Print
Ingredients
For the Truffles
  • 16 oz chocolate (milk, dark, or semi-sweet) 450g, coarsely chopped
  • 1 cup heavy cream 240ml
  • 1/4 cup unsalted butter 56g, room temperature, cubed
  • 1 teaspoon peppermint extract
For the Chocolate Coating
  • 16 oz chocolate (milk, dark, or semi-sweet) 450g, coarsely chopped
  • 1 tablespoon vegetable oil
  • 6 full-sized candy canes finely crushed
Instructions
For the Truffles
  1. Add the chocolate and cream to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.

  2. Whisk in the butter and peppermint extract until fully melted and combined.

  3. Cover the bowl tightly with clingfilm and refrigerate for at least 2 - 4 hours, or overnight until firm enough to scoop.

For the Chocolate Coating
  1. Line a large baking tray with parchment paper. Set aside.

  2. Roll the truffle mixture into 1oz balls and place them onto the prepared baking trays. If the mixture becomes too sticky, lightly coat your hands in cocoa powder to make the process easier. Refrigerate for about 30 minutes.

  3. Add the chocolate and oil to a microwave-safe bowl or jug, and heat in 30 second intervals, stirring after each one, until melted and smooth.

  4. Dip each ball into the chocolate and place back onto the baking tray. Sprinkle with crushed candy canes, and allow the truffles to set at room temperature or in the fridge.

  5. Or if you'd prefer, simply roll these truffles in cocoa powder, crushed candy canes, or sprinkles!

Notes

Truffles can be kept in an airtight container, layered between parchment or wax paper, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 2 months. Thaw overnight in the fridge.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like

2 Comments

  • Reply
    Tayler Ross
    20th November 2018 at 9:45 pm

    These truffles are perfect for the holidays! They would go great on a Christmas cookie tray!

  • Reply
    Julie
    20th November 2018 at 11:10 pm

    Oh heavens, I am just drooling. I have some cream in my fridge that now knows it’s fate! My holiday guests are going to love these!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Share via