Peppermint Mocha Hot Chocolate Truffle Bombs
User Reviews
5
Peppermint Mocha Hot Chocolate Truffle Bombs
Description
The Peppermint Mocha Hot Chocolate Truffle Bombs recipe starts by creating a ganache with dark chocolate chips, peppermint mocha flavored coffee creamer, cocoa powder, vanilla, and peppermint sprinkles. This chocolate mixture is melted carefully using the microwave and then chilled to set into a firm consistency. Once chilled, the ganache is shaped into golf ball-sized round truffles and chilled again before coating in melted milk chocolate wafers and additional peppermint sprinkles for crunch. The resulting truffles offer the creamy, minty, and chocolate flavors of a peppermint mocha in a solid form intended to melt in hot milk for a festive hot chocolate experience.
These truffle bombs provide a rich, smooth texture from the coffee creamer-enhanced ganache balanced by the crisp peppermint coating. The process of microwaving the chocolate and cream in intervals helps prevent overheating and keeps the mixture smooth. Chilling the ganache prevents a skin and makes scooping easier to create uniform balls that hold up well to enrobing in melted chocolate.
They make for a special seasonal treat or gift, especially around the holidays. Melting one in hot milk gives a decadent and aromatic peppermint mocha drink at home without brewing coffee. The peppermint sprinkles or crushed candy canes on top add crunch and festive color to the glossy milk chocolate shell.
The recipe yields varying numbers of truffles depending on the size you make them; smaller balls produce more pieces.Truffles can be doubled easily to make larger batches, maintaining the proportions.Chocolate melting can also be done with a double boiler method by gently heating water in a saucepan with a heatproof bowl resting on top, stirring often until smooth.
Ingredients
TRUFFLES
- 2 cups dark chocolate chips
- 1 cup coffee creamer I prefer International Delight or Coffee Mate, Peppermint Mocha flavor
- 2 Tbsp cocoa powder unsweetened
- 1 tsp vanilla extract
- 2 - 3 Tbsp peppermint sprinkles or crushed candy canes, crunch
COATING/TOPPING
- 10 oz package milk chocolate melting wafers (I like to use the Ghirardelli brand)
- additional peppermint sprinkles for the topping, crunch; or crushed candy canes
Instructions
- Line a large baking sheet with wax paper and set aside for later.
MAKE GANACHE
- Set microwave to half power (or medium), then add dark chocolate chips, coffee creamer, and cocoa powder to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
- Continue microwaving in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth. Once melted, stir in vanilla extract and crushed peppermint.
COVER AND CHILL
- Add plastic wrap directly to the surface of the melted chocolate, smoothing it out the best you can, so all the chocolate is in direct contact with the plastic wrap. This helps prevent a “skin” from forming. Refrigerate 1-2 hours, or until hardened and firm.
SCOOP AND ROLL
- Use cookie scoop to portion the ganache into roughly golf ball sized pieces, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining ganache.
- Refrigerate ganache balls for about 10 minutes, since the heat of your hands will likely have made the ganache a bit soft. For easier clean up, use disposable gloves to roll the balls.
FINISH TRUFFLES
- Set microwave to half power (or medium), then add milk chocolate wafers to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
- Continue microwaving in 15 second intervals, stirring after each interval, until chocolate is completely melted and smooth.
- Get dough balls from refrigerator and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet.
- Add the crushed peppermint to the tops while the chocolate is still melted, so they'll stick to the top. Repeat with remaining dough balls.
- Let truffles harden, then store in an airtight container in the refrigerator for up to 2 weeks.
TO SERVE
- Place one truffle bomb in a mug and pour 8 ounces of very hot milk over the top. Let sit for 30 seconds, then stir till melted. Top hot chocolate as desired (whipped cream, marshmallows, more peppermint, etc).
Notes
- The recipe yields varying numbers of truffles depending on the size you make them; smaller balls produce more pieces.
- Truffles can be doubled easily to make larger batches, maintaining the proportions.
- Chocolate melting can also be done with a double boiler method by gently heating water in a saucepan with a heatproof bowl resting on top, stirring often until smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 7mg | 2% |
| Sodium | 38mg | 2% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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