These Dark Chocolate Peppermint Truffles are a delicious guilty pleasure. A luscious combination of decadent chocolate and brisk peppermint.
We all have our vices and chocolate seems to be one of the most popular guilty pleasures. Sometimes, though, chocolate is just not enough to satiate that urge. However, when mixed with the fresh flavor of peppermint, you are guaranteed to feel fully satisfied.
Another food blogger inspired this recipe. The link is listed below. After making these truffles, we just had to develop a truffle that pays homage to House of Yumm’s original concoction. It took some time, but we are proud of what we created. Furthermore, we are confident you will love these tasty little treats.
Once you make these truffles, feel free to browse our site. You never know what you may find next that causes your tummy to growl. Whether you are looking for a great breakfast idea or an elegant dinner entree, we have it all at your fingertips. Thank you again for stopping by for a visit. We look forward to seeing you again. Remember food not only nourishes the body, but it also feeds the soul.
How to Make Dark Chocolate Peppermint Truffles:
Place the white chocolate into a saucepan with the butter, cream, and peppermint extract. Slowly heat the mixture while stirring with a wooden spoon. Use a low heat, so the cream does not break. The chocolate will need to be completely melted and have a smooth creamy texture. However, it will begin to thicken some the longer it cooks. The ganache is pretty much done at this point.
After you have heated the ganache as instructed above, pour it into a heat-safe bowl and store in the freezer to cool. Do not leave it for hours; you do not want the ganache to freeze.You can cool the ganache in the fridge, but it will take quite awhile. Once it the mixture is firm, remove it from the freezer and allow it to sit for 10 or 15 minutes.
Using a small scoop (melon ballers are perfect for this procedure) scoop out the mixture and roll into little balls. The first few scoops may come out in flakes until the mixture warms a bit, but after the ganache softens, it is easier to scoop. They should be about an inch or so in diameter, similar to the size a gumball. Place the balls on a cookie sheet lined with a silicone mat and put them back in the fridge to cool. Now you have your truffles.
The next step is pretty easy, and you can use your microwave. Melt the dark chocolate in a microwave-safe bowl. We usually use the medium setting for 45-second intervals. Make sure you are stirring the dark chocolate between intervals.
Remove the truffles from the fridge and start dipping them, one at a time, in the dark chocolate, ensuring the truffle is completely covered in dark chocolate. Place the covered truffle back on the cookie sheet. When you have dipped all the ganaches, place them back into the fridge to cool.
Melt the remaining white chocolate using the same microwave methods mentioned above and set aside. Remove the truffles from the refrigerator and slowly drizzle the melted white chocolate over each peppermint truffle. We used a spoon to drizzle the white chocolate.
For an extra special touch, top the truffles with chocolate sprinkles or crushed peppermint sprinkles before the chocolate sets. Place the truffles back in the fridge to cool. After the chocolate has fully set, remove and indulge until your heart’s content or you run out of peppermint truffles.
Looking for other Christmas candy recipes? We think you might like these:
- Mint Chocolate Fudge
- Rocky Road Fudge
- Peppermint Bark
- The Perfect Rice Krispie Treats Recipe
- English Toffee
If you like this dark chocolate peppermint truffle recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
- 1/4 cup heavy cream
- 1 Tablespoon butter
- 1 tablespoon peppermint extract
- 12 ounces white chocolate (We used Ghiradelli White Chocolate Chips.)
- 8 ounces dark chocolate (We used Ghiradelli Dark Chocolate Wafers.)
- Chocolate sprinkles, , crushed peppermint pieces for sprinkling (optional)
Melt 8 ounces of white chocolate with butter, cream, and peppermint extract in small saucepan.
Pour into microwave safe bowl and store in freezer or fridge until mixture is set.
Remove set truffles from fridge or freezer and let set for a few minutes until mixture can be scooped into 1 inch balls.
Roll ganache into 1 inch balls and place on a baking sheet lined with a silicone mat.
Put back into fridge until truffles have firmed. Melt dark chocolate in another microwave safe bowl at medium power for 45 second intervals stirring between until chocolate is fully melted.
Remove ganache balls from fridge and dip into melted dark chocolate.
Once all the truffles have been dipped put them back into fridge to set.
After truffles have firmed, melt remaining white chocolate and drizzle over truffles using spoon.