Peppermint Truffles
User Reviews
5
Peppermint Truffles
Description
The Peppermint Truffles recipe combines chocolate chips with full-fat coconut milk heated gently in a double boiler to create a smooth ganache base. Adding peppermint extract imparts a clean, minty note. The ganache mixture is chilled until firm enough to shape into small balls, then rolled in cacao powder. This coating adds a cocoa richness that contrasts nicely with the creamy center, creating a satisfying bite.
The texture is silky and dense, with a cool finish from chilling. The double boiler melting process ensures the chocolate melts evenly without burning. The peppermint extract gives a distinctive festive flavor without overwhelming the chocolate base.
These truffles keep well refrigerated for up to two weeks, making them convenient for holiday gifting or serving at gatherings. They can be served as a small sweet bite after meals or alongside coffee. The recipe notes highlight the choice of full-fat canned coconut milk for richness and suggest alternatives to make the recipe paleo-friendly by using coconut sugar–sweetened chocolate chips.
Ingredients
- 1 1/2 cups chocolate chips (approximately 9 ounces)
- 6 tablespoons coconut milk from a can, full-fat
- 1 1/2 teaspoons peppermint extract
- 1/4 cup cacao powder
Instructions
- Create a double boiler. Fill a small sized pot 1/4 full with water and bring it to a boil. Then reduce the heat to a simmer and place a glass bowl on top of the pot.
- Heat the coconut milk by adding it into the bowl for 2-3 minutes until it becomes warm.
- Add the chocolate chips to the same bowl and slowly stir until the mixture has a silky smooth texture.
- Remove the bowl from the double boiler and stir in the peppermint extract.
- Place the chocolate ganache mixture in the fridge and let it cool for about 2 hours.
- Scoop out the chocolate ganache from the bowl using a small cookie scoop, then use your hands to gently roll it into a ball.
- Roll the balls immediately in cacao powder and set them on a plate.
- Place the plate in the fridge for about 15 minutes to firm up. Then serve and enjoy!
Notes
- Use full-fat canned coconut milk rather than refrigerated carton coconut milk for the best ganache texture.
- To make these truffles paleo, substitute with coconut sugar–sweetened chocolate chips such as Hu Kitchen Gems or Eating Evolved brands.
- Store the truffles in the refrigerator to keep them firm; they will stay fresh for up to two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 12mg | 1% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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