Peppermint Chocolate Truffles Recipe

Chocolate truffle base (chocolate ganache)

1. Make sure the chocolate is chopped into fairly small pieces, especially if you’re using a chocolate block. Then place the chocolate in a clean dry bowl.
2. Heat the cream and salt together in a small saucepan, until the cream starts to simmer. Do not let it boil.
3. Pour the hot cream over the chopped chocolate, and cover and let it sit for about 1 minute.
4. Add peppermint extract and use a whisk to stir the ganache mixture until emulsified (smooth).
5. Add the softened butter and whisk until melted through. The ganache should be shiny and smooth.
6. Cover the surface with plastic wrap. Make sure the plastic wrap is in contact with the whole surface of the chocolate ganache. This is to prevent a skin from forming on top.
7. Allow the chocolate ganache to chill in the fridge for at least 4 hours until set. The cooling process will be faster if you transfer the ganache into a large, flat dish.
8. Once the ganache is set, it’s ready to be shaped into truffles.

Shaping the truffles

1. Use a small cookie scoop (#60, 2 tsp volume) to portion the ganache mixture. You can also use a regular spoon or a melon baller instead.
2. Place each portion on a parchment paper lined baking sheet. Once the ganache is portioned, roll each portion into a smooth ball between your palms. Do this quickly as the chocolate will melt in your hands. Use gloves if you prefer.
3. Once shaped, the truffles are ready to be coated. However, if the truffles are too soft, put them back in the fridge to let them harden just a little bit.

Coating truffles with tempered chocolate (INTERMEDIATE OPTION)

1. Temper chocolate using one of these guides.
2. Maintain the tempered chocolate temperature while coating the truffles to prevent the chocolate from thickening too much and losing the temper.
3. Wearing gloves for this process will prevent this from being too messy and it’s also more sanitary. Or you can also use a clean, dry surface instead of your palms.
4. Take a small amount of the tempered chocolate into your palm, and then place a truffle on top. Roll the truffle on your palm so that it's evenly coated with the tempered chocolate. Place the coated truffle on the parchment paper lined baking sheet. Repeat with all of the truffles.
5. Once the chocolate coating is set, do a second coating of tempered chocolate on the truffles.
6. Before the second coating sets, sprinkle a little crushed candy canes on top. Then allow the second chocolate coating to set.
7. The chocolate truffles are now ready to be served.

Coating the truffles (EASIER OPTION)

1. Roll each truffle in cocoa powder, so that your peppermint truffles have a light coating of cocoa powder.
2. Once coated, the truffles are ready to be served.