Easy Peppermint Chocolate Truffles Recipe
These Easy Peppermint Chocolate Truffles are little bites of holiday magic, I swear. They’re rich, decadent, and that peppermint kick? Forget about it! They’re way easier to make than they look, and honestly, everyone will think you’re some kind of dessert wizard. Plus, they’re no-bake, which is a HUGE win in my book because who wants to turn on the oven when you’re already stressed about everything else this time of year?
Okay, so last year, I made these for our annual Christmas Eve get-together, and my husband, Mark, who usually just grabs a handful of cookies and calls it a day, ate, like, six of these things! Six! Then my little one, Sophie, was sneaking them when she thought I wasn’t looking. I caught her with chocolate all over her face. It was the cutest (and most mischievous) thing ever. Now, it’s not Christmas without them. They’re requested, demanded even. I’m not complaining!
Why You’ll Love This Easy Peppermint Chocolate Truffles Recipe
- Because they taste like pure, unadulterated Christmas joy.
- They’re deceptively easy. Like, seriously, you could make them while half-watching Netflix.
- They make you look like a culinary genius, even if the most complicated thing you usually bake is toast.
- Peppermint + chocolate = a match made in heaven, obviously.
- No-bake? Yes, please! Less time in the kitchen, more time for holiday movies (or, let’s be real, wrapping presents at the last minute).
How to Make It
Alright, so basically, you’re gonna melt some chocolate – I usually use semi-sweet because I like that little bittersweet tang, but milk chocolate is fine too if you’re feeling extra sweet. Just don’t burn it! I’ve totally done that before. Use a double boiler or just microwave it in short bursts, stirring in between. Seriously, don’t walk away.
Then, you’ll stir in some heavy cream – this is what makes them all fudgy and amazing. A little butter for richness, and some peppermint extract for that holiday zing. Go easy on the extract at first, you can always add more! Trust me on this one. Once, I got a little overzealous, and they tasted like toothpaste. Not the vibe we’re going for.
Pop that mixture in the fridge to chill until it’s firm enough to roll into balls. This is the hardest part because it takes patience. I usually try to do this while watching a movie so I’m not tempted to keep checking every five minutes.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Roll them into balls, dip them in melted chocolate (more chocolate, yes!), and then sprinkle with crushed peppermint candies. And boom! You’ve got truffles. I usually let them set on parchment paper in the fridge before serving, just to make sure the chocolate is nice and firm. But honestly, sometimes I just eat one (or three) right away. No judgment.
Ingredient Notes
- Semi-Sweet Chocolate: The star of the show! I like semi-sweet because it’s not too sweet, but use whatever you like. Just make sure it’s good quality!
- Heavy Cream: This makes the truffles super creamy and decadent. Don’t skimp on this one! I once tried using milk because I was out of cream, and it was…sad.
- Butter: Adds richness and helps everything melt together smoothly. Salted or unsalted is fine, I usually just use whatever I have.
- Peppermint Extract: A little goes a long way! Start with a small amount and add more to taste. Remember my toothpaste truffle incident? Yeah, learn from my mistakes.
- Crushed Peppermint Candies: For that festive crunch and extra peppermint flavor. You can crush them yourself or buy them pre-crushed. I usually just throw them in a Ziploc bag and smash them with a rolling pin. It’s very therapeutic.
Recipe Steps:
- Melt chocolate using a double boiler or microwave in short intervals.
- Stir in heavy cream, butter, and peppermint extract until smooth.
- Chill the mixture in the refrigerator until firm enough to roll.
- Roll into small balls.
- Dip each ball in melted chocolate.
- Sprinkle with crushed peppermint candies.
- Set on parchment paper in the refrigerator until firm.
What to Serve It With
These are amazing on their own, but you can also serve them with:
- A glass of cold milk
- A cup of hot cocoa (duh!)
- Alongside other holiday cookies and treats
- As a gift in a cute little box or tin
Tips & Mistakes
- Don’t overcook the chocolate! It will seize up and become grainy.
- Use good quality chocolate for the best flavor.
- Be careful not to add too much peppermint extract. Start small and add more to taste.
- If the truffle mixture is too soft to roll, chill it for a little longer.
- Don’t stress if they’re not perfectly round. They’re homemade! Embrace the imperfection.
- Speaking of imperfections, my first batch always looks a little rough. Don’t give up!
Storage Tips
Store these in an airtight container in the fridge. They’ll keep for about a week, but let’s be real, they’ll probably be gone way before that. And if you happen to sneak one (or five) straight from the fridge, cold, for breakfast? No judgment here. I’ve been there. Chocolate is a food group, right?
Variations and Substitutions
- Different Extracts: Try vanilla extract, almond extract, or even a little bit of orange zest for a different flavor.
- Different Toppings: Use chopped nuts, sprinkles, cocoa powder, or sea salt instead of peppermint candies.
- Different Chocolate: Milk chocolate, dark chocolate, or even white chocolate would be delicious.
- Vegan Option: Use dairy-free chocolate, coconut cream instead of heavy cream, and vegan butter. I haven’t tried it myself, but I’ve heard it works!
- Okay, one time I was out of peppermint extract and just threw in some peppermint tea leaves. It was…interesting. Not my best idea, but hey, I tried!
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Peppermint Chocolate Truffles Recipe
Ingredients
Main Ingredients
- 12 oz semi-sweet chocolate chopped
- 0.75 cup heavy cream
- 1 tbsp butter unsalted
- 1 tsp peppermint extract
- 0.5 cup cocoa powder for rolling
- 0.5 cup crushed candy canes for decoration
Instructions
Preparation Steps
- In a saucepan over low heat, melt the chopped semi-sweet chocolate with heavy cream and butter, stirring constantly, until smooth and creamy.
- Remove from heat and stir in the peppermint extract. Pour the mixture into a shallow dish and refrigerate until firm, about 2 hours.
- Using a tablespoon, scoop portions of the mixture and roll between your hands to form balls.
- Roll the truffles in cocoa powder or crushed candy canes to coat.
- Refrigerate truffles until ready to serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
