Peppermint Truffles Recipe
User Reviews
4.9
Peppermint Truffles Recipe
Description
The Peppermint Truffles Recipe starts by melting semi-sweet chocolate with heavy cream to form a smooth ganache, then flavored with peppermint extract for a cool, minty taste. The ganache is refrigerated overnight to firm up, allowing it to be shaped into uniform balls easily.
The truffle balls are frozen to hold shape and then individually dipped in melted dark chocolate melting wafers, creating a firm outer shell. White chocolate wafers add contrasting decoration. Crushed peppermint candies on top provide a crunchy texture and enhance the peppermint flavor.
These truffles have a rich, creamy interior contrasted with a crisp chocolate coating, making them suitable for holiday treats or special occasions. Storing them in an airtight container in the refrigerator preserves their texture and flavor.
Ingredients
- 16 ounces chocolate chips semi-sweet
- 1 cup heavy cream
- 1 ½ teaspoons peppermint extract McCormick pure brand
- 6 ounces dark chocolate melting wafers good quality
- 1 ounce white chocolate melting wafers good quality
- 2 tablespoons peppermint candies crushed
Instructions
- In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
- Stir in the peppermint extract.
- Cover with plastic wrap and refrigerate overnight.
- When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
- Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
- In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
- Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
- Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
- Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
- Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.
Notes
- Store homemade peppermint truffles in an airtight container in the refrigerator to keep them fresh and firm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 10mg | 0% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 155IU | 3% |
| 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
4.9
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