With this easy recipe, I will show you how to make Chocolate Peppermint Truffles. Containing just five ingredients, they are a chocolate lover’s dream. We add peppermint extract to a smooth and creamy dark chocolate ganache, roll it into balls, coat in yet more chocolate and finish with a light dusting of green sugar sprinkles. They are melt-in-the-mouth delicious and guaranteed to be crowd pleasers.
Why You’ll Love This Recipe:
- The truffles are made from simple ingredients that are readily available.
- It is a delicious, classic blending of flavours. Chocolate and peppermint are great companions, and we also use this combination in our Chocolate Mint Bliss Balls.
- You will discover how easy it is to make your own truffles.
- This homemade confectionery is impressive. You will be delighted with the results.
- No special equipment is required to make these Peppermint Truffles.
- They are the perfect edible gift; put some in little foil or paper cases and package them in a pretty box.
Recipe Inspiration: chocolate and peppermint is such a classic flavour combination, and we are delighted to now add this one to our truffle selection.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Thickened cream – also known as whipping cream or heavy cream, it contains 35% milk fat.
- Dark cooking chocolate – the one we use for this recipe contains 40% cocoa solids. We recommend a quality cooking chocolate.
- Peppermint extract – may vary in intensity. The one that I use has an intense flavour. You may need to adjust the amount to suit your taste.
- Milk cooking chocolate – for coating the truffles.
- Green sugar sprinkles – add a decorative element to the Peppermint Truffles.
Variations:
Chocolate coating – you can vary the chocolate you use to coat the truffles. Alternatively, for ease, you could roll the truffles in chocolate sprinkles or even Dutch processed cocoa powder.
Green sugar sprinkles – you may wish to add another sprinkle or decorative element to the top of the truffles.
How To Make Chocolate Peppermint Truffles:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Warm the cream:Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point. Remove the saucepan from the heat and add the chocolate.
Stir until the chocolate has melted and the mixture is smooth.
2 – Add in your flavourings:
Cool for 5 minutes and then add the peppermint extract and stir.
3 – Chill the mixture:
Pour the mixture into the prepared dish. Transfer to the fridge to chill.
4 – Roll the truffles into balls:
Working with a small ice cream scoop, scoop into small balls. Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
5 – Coat the truffles:
To make the coating, break the milk chocolate into even size pieces and place the bowl over a pan of barely simmering water. Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate. Leave the chocolate to cool before coating the truffles.
Remove the truffles from the fridge. Working one at a time, dip each ball in the melted milk chocolate.
6 – Decorate:
Sprinkle with the green sugar sprinkles. Place the tray in the fridge to set.
Hint: it is important that the melted chocolate is allowed to cool before attempting to coat the chocolate balls. If the chocolate is still warm, it may slightly melt the truffle ball.
Tips for Success, Storage and FAQs:
Keep them in an airtight container in the fridge for up to a week. Ideally, keep them in one layer but, if necessary, separate the layers with non-stick baking paper.
As they are made with cream, they must be stored in the fridge. Remove them from the fridge about 10 minutes before serving to allow them to soften a little.
If it is difficult to roll, leave it at room temperature for a short time and try again. If it gets too soft as you are rolling into balls, return it to the fridge for a short time.
The best way to make use of it is to make some simple confectionery. Add some slivered almonds or another chopped nut to the chocolate and scoop little mounds onto non-stick baking paper. Alternatively, use a teaspoon to make small circles on baking paper and add sprinkles, as per our Homemade Chocolate Freckles. You will have delicious confectionery, with minimal effort.
The truffle balls are sometimes rolled in cocoa, and they resemble the edible fungi which grow underground.
Top Tip:
You will have the best results by using good quality ingredients. As chocolate is the major component, it essential to use good quality cooking chocolate. Also, do not use low-fat cream – this is a luxurious treat and not the time to try and cut the fat content.
When melting chocolate, care must be taken that not a drop of moisture gets in as it can cause the chocolate to seize. It will transform from a smooth, flowing mixture to one which is thick and grainy and not able to be used for this recipe. I also recommend that you stir the chocolate with a metal spatula or spoon as wooden spoons can retain moisture.
Serving Suggestions:
There are so many occasions when the Peppermint Truffles will be ideal. I have some suggestions below.
- Serve them with coffee after dinner; it is the perfect way to end a meal.
- As a sweet treat with morning or afternoon tea.
- Add some to a no-bake dessert platter, along with our White Chocolate Rocky Road and Candy Cane Chocolate Bark.
- These homemade truffles are perfect for any celebration or special occasion, and make a lovely gift.
- They are perfect for the festive season.
With smooth and creamy dark chocolate, and the addition of peppermint, these truffles are ideal for a special occasion. I hope that you will enjoy them as much as we do.
Alex xx
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Chocolate Peppermint Truffles
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Peppermint Truffles:
- 125 ml (½ cup) heavy whipping/thickened cream See Note 1
- 200 g (7 oz) dark chocolate (40 % cocoa solids)– finely chopped See Note 2
- ½ teaspoon peppermint extract – or to taste See Note 3
For the Coating:
- 180 g (6 oz) milk cooking chocolate
- 6 teaspoon green sugar sprinkles – or sprinkles of your choice
Instructions
- Line a small, flat dish with non-stick baking paper. I used a Pyrex, 13 x 18 cm (7 x 5 inches). (See Note 4.)Line a baking tray with non-stick baking paper and set aside.
- Add the cream to a small saucepan. Over low heat, heat the cream until just below boiling point.
- Turn off the heat and add the chocolate. Stir until the chocolate has melted and the mixture is smooth.Cool for 5 minutes and then add the peppermint extract. Stir to mix in.
- Pour the mixture into the prepared dish. Transfer to the fridge to chill, about 2 hours, or until it is firm enough to roll into balls.
- Working with a small ice cream scoop, scoop into small balls. If the chocolate is too firm to roll, set it aside for 5-10 minutes. Press on the mixture as you are rolling to make it compact.
- Place each ball on the prepared tray and refrigerate for at least 30 minutes, or until firm.
- To make the coating, break the milk chocolate into even size pieces. Put into a bowl and place over a pan of barely simmering water, being careful to not get any water into the chocolate. Stir occasionally. When the chocolate has almost melted, remove the bowl and set it aside. The residual heat will melt any remaining chocolate.
- Leave the chocolate to cool for about 15 minutes. If it is too warm, it will soften the truffles.
- Remove the truffles from the fridge. Working one at a time, dip each ball in the melted chocolate, and using two small forks, move them around to make sure they are completely coated.
- Using the tips of a fork, lift them out and smooth them on the edge of the bowl to remove excess chocolate and return them to the lined tray. Sprinkle with a small amount of the green sugar sprinkles.If the chocolate becomes too firm to smoothly dip the balls, re-heat a little and proceed.
- When they are all coated, place the tray in the fridge to set for about 30 minutes, or until the coating is crisp.
- Store in the refrigerator in an airtight container for up to one week. If storing the truffles in layers, separate them with non-stick baking paper.
Notes
- Cream: for a creamy texture and best flavour, use full-fat cream. Thickened/heavy whipping cream should have a minimum 35% fat content.
- Chocolate: I use dark chocolate that contains 40% cocoa solids. You could use one with higher percentage cocoa solids, but the bitterness will increase and the chocolates will be a firmer set.
- Peppermint extract: may vary in intensity. The one that I use has an intense flavour. You may need to adjust the amount to suit your taste.
- Dish: To make it easier to line the dish, I firmly scrunch the baking paper before placing it. You can, if you wish, use a bowl, it will just take a little longer to chill.
- Leftover chocolate: you may have some leftover chocolate from coating the Chocolate Peppermint Truffles. The best way to make use of the leftover chocolate is to add some slivered almonds or another chopped nut and scoop little mounds onto non-stick baking paper. Alternatively, use a teaspoon to make small circles on baking paper and add sprinkles, as per our Homemade Chocolate Freckles. You have delicious confectionery, with minimal effort.
- Storage: the truffles can be stored in an airtight container in the refrigerator for up to a week.
- Freezing: the truffles can be frozen for up to three months in an airtight container. The chocolate may “bloom”, however, although they will still taste delicious.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
sherry
Yum how delicious. Merry Christmas!
cheers
sherry
Alexandra Cook
Thank you, Sherry!
Merry Christmas, Alex xo