Peppermint Brownie Truffles
Fudgy brownie truffles kissed with peppermint and dipped in silky chocolate, finished with a crunchy candy cane sprinkle.
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Servings:
Ingredients
Main Ingredients
- 4 cup crumbled fudgy brownies homemade or from a mix, fully cooled
- 4.5 oz softened cream cheese room temperature
- 0.25 cup powdered sugar
- 1 tsp peppermint extract
- 0.5 tsp vanilla extract
- 0.13 tsp fine sea salt
- 14 oz semisweet chocolate chips for coating
- 1 tbsp coconut oil or shortening to thin the chocolate
- 0.5 cup crushed candy canes for topping
- 2 oz white chocolate chips optional drizzle
Instructions
Preparation Steps
- Line a baking sheet with parchment. Crush the candy canes and set aside.
- Crumble the brownies into a large bowl until fine and even.
- Beat in cream cheese, powdered sugar, peppermint, vanilla, and salt until a soft dough forms.
- Chill the mixture 15 minutes to firm slightly.
- Scoop 1-tablespoon portions, roll into smooth balls, and place on the lined sheet.
- Freeze the tray 10 minutes so the truffles set for dipping.
- Melt semisweet chocolate with coconut oil until glossy and smooth, stirring often.
- Dip each truffle in chocolate, let excess drip, then set back on the sheet.
- Sprinkle crushed candy canes over wet chocolate. Let stand until mostly set.
- Melt white chocolate and drizzle over the tops. Allow to set completely before serving.
Notes
Variation: Swap dark chocolate for milk chocolate, or add a pinch of espresso powder to the brownie mixture for a mocha twist. Storage: Keep truffles refrigerated in an airtight container up to 1 week, or freeze up to 2 months.
This recipe is an original creation inspired by classic Peppermint Brownie Truffles flavors. All ingredient ratios and instructions are independently developed.