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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

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 Peppermint Chocolate 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! 

Looking for more minty treats? Check out my Mint Chocolate Thumbprint Cookies, Mint Chocolate Bark, and my Strawberry Mint Brownies.

Peppermint Chocolate Truffles

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these truffles. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • 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

How to make Peppermint Chocolate Truffles

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!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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

Try these candies next!

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Peppermint Chocolate Truffles

Peppermint Chocolate Truffles

Yield: 28 - 30 truffles
Prep Time: 30 minutes
Total Time: 30 minutes

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

Ingredients

For the Truffles

  • 16 oz (450g) chocolate (milk, dark, or semi-sweet), coarsely chopped
  • 1 cup (240ml) heavy cream
  • 1/4 cup (56g) unsalted butter, room temperature, cubed
  • 1 teaspoon peppermint extract

For the Chocolate Coating

  • 16 oz (450g) chocolate (milk, dark, or semi-sweet), 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 tray. 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.

Nutrition Information:
Yield: 30 truffles Serving Size: 1 truffle
Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 27mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

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