5-Ingredient Peppermint Chocolate Truffles

Make a batch of festive magic with 5-Ingredient Peppermint Chocolate Truffles.  A  blend of rich chocolate, fresh peppermint, and creamy delight in every bite.

5-Ingredient Peppermint Chocolate Truffles Recipe

The easy-to-make 5-Ingredient Peppermint Chocolate Truffles, is a creation that brings together the rich taste of high-quality dark or white chocolate, the freshness of peppermint extract, and the subtle crunch of crushed candy canes. Wrapped in the silkiness of heavy whipping cream and a touch of butter, these truffles are a testament to how simple ingredients can yield a luxurious holiday treat.

Ingredients

• For the Peppermint Chocolate Truffles:
• 1 cup (227g/8 ounces) heavy whipping cream
• 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
• 5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
• 1 teaspoon peppermint extract
• For the Chocolate Coating:
• 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped
• 6 full-size candy canes, finely crushed

Instructions

For the Peppermint Chocolate Truffles

• In a small saucepan over low heat, heat the cream just until it comes to a boil.
• Then immediately remove cream from the heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth.
• Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
• Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.

For the Chocolate Coating:

• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
• Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
• Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot.
• Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula.
• Once the chocolate is completely melted, remove the pan from the heat – keeping the bowl on top of the pan – and stir in the reserved chocolate.
• Right before dipping, pour the melted chocolate into a liquid measuring cup.

Assembly:

• Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball.
• Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
• Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork.
• Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
• Allow truffles to sit at room temperature until set, about 1 hour.

Serving Suggestions

• Coffee
• Wine
• Tea

Tips and Tricks

• Use heavy whipping cream for its high-fat content, which contributes to the richness and creamy texture of the truffles.
• Dark chocolate can be used for a less sweet truffle, or white chocolate for a sweeter version.
• If you find dipping truffles in chocolate challenging, you can roll them in cocoa powder for a simpler but still delicious alternative.
• For a peppermint mocha truffle, add a teaspoon of espresso powder to the warm cream before adding the chocolate.