Dark Chocolate Peppermint Truffles
These dark chocolate peppermint truffles have a creamy white chocolate peppermint center and a rich chocolate coating. They store well and are great for gifting.
These dark chocolate peppermint truffles are one of my go-tos during the holidays because they’re easy to make ahead and they keep well in the fridge or freezer. They have a creamy white chocolate peppermint filling with a rich dark chocolate coating. There’s the perfect amount of cool peppermint flavor without it tasting like toothpaste.
The main thing is letting the center get firm before dipping so the truffles hold their shape and the chocolate sets cleanly. If you want to decorate them, a quick white chocolate drizzle and a little crushed peppermint works beautifully!
You may also love my snickerdoodle truffles and peppermint fudge.
How to Make Peppermint Truffles
Melt the white chocolate with the heavy cream, butter, and peppermint extract over low heat, and stir until the mixture is smooth.
Chill the mixture until it is firm enough to scoop, then portion it and roll it into 1-inch balls. Refrigerate the truffles again so they stay cold and hold their shape.
Melt the dark chocolate, then dip each truffle until it is fully coated. Chill the truffles until the chocolate sets, then drizzle with melted white chocolate and top with crushed peppermint or sprinkles if you want.
More Christmas Candy Recipes
Ingredients
- 12 ounces white chocolate, divided
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon peppermint extract
- 8 ounces dark chocolate
- Chocolate sprinkles, crushed peppermint pieces, for sprinkling, (optional)
Instructions
- Prepare a large baking sheet by lining it with a silicone mat or wax paper. Set aside. Depending on the size of the baking sheet, you may need to prepare two.
- In a medium saucepan over low heat, melt 8 ounces of white chocolate, heavy cream, butter, and peppermint extract.1 tablespoon unsalted butter¼ cup heavy cream1 tablespoon peppermint extract
- Pour the mixture into a bowl, and transfer to the refrigerator until firm, at least an hour or longer if possible.
- Once the chocolate mixture has set, remove it from the refrigerator, and use a small scoop to form 1-inch balls of white chocolate ganache. Try to make them uniform in size and shape.
- Place the ganache balls onto the prepared baking sheet about an inch apart. Return the ganache balls back to the refrigerator until they've chilled and firmed back up.
- In the meantime, melt the dark chocolate in a small microwave safe bowl stirring every 15-20 seconds until smooth. Remove ganache balls from the refrigerator, and use a fork to dip them into the melted dark chocolate. Shake off any excess, and return the truffles to the baking sheet.8 ounces dark chocolate
- Once all the truffles have been dipped transfer them back into refrigerator to set, about 30 minutes.
- After the chocolate coating sets, melt remaining 4 tablespoons of white chocolate and drizzle over truffles using spoon or piping bag with a small tip. Sprinkle with crushed peppermint candy or sprinkles if desired.
- Store leftovers in the refrigerator in an airtight container for 2 weeks. Freeze for up to 4 months.
Suggested Equipment
Notes
Nutrition
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Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
