Around the holidays, I indulge in all the peppermint I can eat. Mint and chocolate are my absolute favorite combination, so Christmas candy is absolutely amazing. I knew I wanted to make peppermint truffles because truffles are very rich and decadent, and the peppermint adds some sweetness to it, but I balanced it out with dark chocolate instead of semi-sweet. It makes it very rich but not too sweet. Plus, I added a tiny bit of peppermint extract to the chocolate to make the taste really pop. I could eat a hundred of these…luckily, I brought them to our Thanksgiving dinner and they were gone very quickly so I didn’t have to worry about hoarding them for myself!
This recipe is for a very small batch of truffles, but you can easily double or even triple the recipe to make as many truffles as you want. They’re easy enough to make that it’s pretty easy to make a large batch, and you can also get more truffles out of the recipe if you choose to roll smaller balls, but I think 1-inch truffles are pretty standard. Perfectly bite sized.
- 4 oz. dark baking chocolate, chopped
- 1/4 cup heavy whipping cream
- 1/4 tsp peppermint extract
- 1/4 tsp vanilla extract
- Crushed peppermint candy
Pour the chocolate chips or chopped baking chocolate into a bowl and set aside. In a small saucepan on the stove, heat the heavy cream until sizzling. As soon as it begins to bubble, pour the cream over the chocolate and let it sit for a minute. Stir with a spatula until the chocolate is completely melted, and mix in the peppermint and vanilla extracts. Move the bowl to the fridge for about two hours to harden.
To crush the peppermint, unwrap the candies and place in a plastic ziplock bag. Using a cup or rolling pin, crush the candy into very small pieces and pour into a small bowl. Line a baking sheet with parchment paper or aluminum foil.
After the chocolate has set, use a spoon to scoop out chocolate and roll into one-inch balls with your hand. Do this somewhat quickly because your hands will warm the chocolate as you roll it. Then roll the balls in the crushed peppermint until completely coated and then place on the baking sheet. Repeat for all the truffles and move to the fridge.