Description
Silky peppermint chocolate truffles melt hearts with luxurious French chocolate and cool mint essence. Quick holiday magic happens when rich cocoa meets festive peppermint, creating irresistible bite-sized indulgences you cannot resist.
Ingredients
Scale
Peppermint Chocolate Truffles Ingredients:
Main Ingredients:
- 2 ⅔ cups (454 grams/16 ounces) semi-sweet chocolate, finely chopped
- 1 cup (227 grams/8 ounces) heavy whipping cream
- 5 ½ tablespoons (78 grams/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
Flavoring and Coating Ingredients:
- 1 teaspoon peppermint extract
- 1 ⅓ cups (226 grams/8 ounces) semi-sweet chocolate, chopped
- 6 full-size candy canes, finely crushed
Instructions
- Gently warm the cream in a small saucepan until it reaches a delicate simmer, then immediately remove from heat to prevent scorching.
- Add chopped chocolate to the hot cream and let it rest undisturbed for two minutes, allowing the heat to melt the chocolate naturally.
- Whisk the chocolate and cream mixture until it transforms into a silky, glossy ganache with no visible chocolate chunks.
- Incorporate softened butter and peppermint extract, stirring vigorously to create a smooth, homogeneous mixture.
- Transfer the ganache to a medium bowl and allow it to cool to room temperature, ensuring no residual heat remains.
- Cover the bowl with plastic wrap and refrigerate for approximately 2 hours until the mixture firms up enough to hold its shape.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bowl doesn’t touch the water’s surface.
- Melt two-thirds of the chocolate in the bowl, stirring occasionally with a silicone spatula until completely liquefied.
- Remove the bowl from heat and fold in the remaining chocolate, creating a glossy, tempered chocolate coating.
- Line two baking sheets with parchment paper and clear space in the refrigerator for chilling.
- Using your palms, quickly roll small portions of the chilled ganache into uniform spheres, working swiftly to prevent melting.
- Chill the formed truffles for 15 minutes to ensure they maintain their shape during chocolate dipping.
- Using a fork or dipping tool, carefully submerge each truffle in the melted chocolate, allowing excess to drip off.
- Gently place the chocolate-coated truffles on the prepared baking sheets and immediately sprinkle with crushed candy canes.
- Allow the truffles to rest at room temperature until the chocolate coating sets completely, approximately 1 hour.
Notes
- Chilling is crucial for achieving the perfect truffle texture, allowing the mixture to firm up and making it easier to shape into balls.
- Work quickly when rolling truffles to prevent the mixture from becoming too soft, which can make shaping challenging.
- Use a fork or dipping tool when coating truffles to ensure a smooth, even chocolate shell that looks professionally made.
- Crushed candy canes add a festive crunch and visual appeal, transforming these truffles from simple to spectacular.
- Store truffles in an airtight container in the refrigerator for up to a week, letting them sit at room temperature for 10 minutes before serving to enhance flavor and texture.
- Opt for high-quality chocolate and pure peppermint extract to guarantee the most robust and delicious truffle experience.
- Prep Time: 25 minutes (plus 2 hours chilling time)
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 202
- Sugar: 14g
- Sodium: 34mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg