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Peppermint Truffles are the ultimate holiday treat when you are craving something rich with a fresh twist. These bite-sized chocolate delights capture the cozy magic of winter with creamy centers and a spark of peppermint that never fails to put everyone in a festive spirit.
When I first made these, I was trying to impress my book club with something beyond cookies, and everybody left begging for the recipe. Now I bring them to nearly every winter gathering.
Ingredients
- Heavy cream: This makes the truffle centers silky smooth and luscious. Fresh heavy cream works best here for a rich flavor.
- Unsalted butter: It melts into the chocolate to create a melt-in-your-mouth texture. Look for high-quality unsalted butter for the truest chocolate flavor.
- Semisweet or bittersweet chocolate: Choose a bar that is at least 60 percent cacao for deep flavor. Chop it finely so it melts evenly.
- Peppermint extract: Just a splash delivers all the refreshing holiday flavor. Make sure to use pure extract and not imitation.
- Candy canes: Crushed bits add minty crunch inside and out. Fresh, brightly colored candy canes give the prettiest finish.
- Toppings: Finely crushed candy canes, cocoa powder, or red sanding sugar add texture and beauty. Red sanding sugar glimmers for a more festive touch.
Instructions
- Heat the Cream and Butter
- In a medium saucepan combine heavy cream with unsalted butter. Warm over low to medium heat just until you see small bubbles forming along the edge and the butter is melted. Do not let it boil rapidly to avoid scorching the cream.
- Melt the Chocolate
- Pour the hot cream and butter mixture over the chopped chocolate in a medium bowl. Let this sit undisturbed for five minutes so the heat melts the chocolate thoroughly.
- Mix in Peppermint and Candy Canes
- After the rest time stir slowly until the chocolate is smooth with no lumps. Add in peppermint extract and stir again until fully blended. Sprinkle in the crushed candy canes and gently fold those into the mixture for tiny pops of mint.
- Chill the Mixture
- Transfer the bowl to the refrigerator. Let the mixture chill until it is quite firm and scoopable. This usually takes one to two hours. Chilling is important for perfect shaping later.
- Shape the Truffles
- Using a tablespoon or a small cookie scoop take out portions of the chilled chocolate. Roll each between your palms to make balls. If they feel sticky dust your hands lightly with cocoa powder or powdered sugar to keep things tidy.
- Coat the Truffles
- Next roll each truffle in your desired topping. Crushed candy canes give crunch, cocoa powder adds elegance and red sanding sugar creates a dazzling holiday look. Coat them thoroughly for both taste and decoration.
- Chill Until Set
- Arrange truffles on a tray lined with parchment and refrigerate for one to two hours more until completely set. The centers should be creamy and hold their shape perfectly.
My favorite part is folding in the crushed candy canes and catching the scent of peppermint drifting through the kitchen. Growing up my mom let us roll them together and I love sharing that sparkly hands tradition with my own little ones now.
Storage Tips
Store your finished truffles in an airtight container in the fridge. Layer them between parchment paper to keep them neat. For gifting pack the truffles in pretty tins or paper cups to protect their delicate toppings and color.
Ingredient Substitutions
If you are out of peppermint extract use spearmint for a lighter mint presence. For dairy-free versions use coconut cream and a vegan butter alternative which still gives a deliciously creamy base. Swap bittersweet chocolate for milk chocolate if you like things extra mild.
Serving Suggestions
Pile the truffles on a decorative platter with sprigs of fresh mint for an elegant table centerpiece. They also pair beautifully with strong coffee or hot cocoa for cozy dessert moments. Try mixing up the coatings so there is a surprise in every bite.
Cultural and Holiday Magic
Peppermint and chocolate are a classic pairing in winter recipes around the world. This truffle recipe puts a fresh-spin on European chocolate truffles, transforming them with a distinctly North American holiday flavor and the whimsy of candy cane crunch.
Seasonal Adaptations
Crush up colorful spring candies for Easter truffles. Roll in coconut flakes for a snowball effect. Try warming spices with a dash of cinnamon for fall.
These truffles are easy enough for a family project and look impressive on any holiday tray. Give them as gifts or enjoy as a special homemade treat that captures the spirit of the season.
Common Recipe Questions
- → Can I use milk chocolate instead of semisweet or bittersweet?
Yes, you can substitute milk chocolate, but the result will be sweeter and less intense in chocolate flavor.
- → How should I store the truffles?
Keep them refrigerated in an airtight container. They stay fresh for up to one week.
- → Can I freeze these treats?
Absolutely, freeze in layers separated by wax paper for up to two months. Thaw in the refrigerator before serving.
- → What if I don’t have peppermint extract?
You can omit it, but substitute with a bit of finely crushed peppermint candy for subtle flavor.
- → Are there alternative coatings besides candy canes?
Try rolling in cocoa powder, powdered sugar, chopped nuts, or festive sprinkles for different textures and tastes.