Chocolate Peppermint Truffles
Chocolate Peppermint Truffles can do double duty as a party favor for your guests or as a hostess gift when you head to a holiday party.
This post may contain affiliate links. As an Amazon associate, an Instacart Tastemaker, as well as a member of other various affiliate programs, I earn a nominal commission if products are purchased through links at no additional charge to you.
I love making truffles year round but peppermint is really a Christmas flavor. For other times of the year, I make my easy homemade chocolate truffles. If you’re not a fan of peppermint, you can add other flavors such as almond, raspberry, or vanilla. Just be sure to use a quality extract.
I always start with delicious chocolate. It’s makes the best truffles. The red, green and white non-pariels make them very festive but feel free to use sprinkles. One of my boys, who was helping me make these truffles, asked if we could coat some in confectioners’, or powdered, sugar. It was a delicious suggestion.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Chocolate Peppermint Truffles
Equipment
- OXO Good Grips Small Cookie Scoop
Ingredients
- 2 4- ounce quality chocolate bars chopped I used Ghirardelli semi-sweet
- 2/3 cup heavy whipping cream
- 1 Tablespoon unsalted butter softened
- 1/2 teaspoon pure vanilla extract
- Toppings: Holiday non-pariels confectioners’ sugar
Instructions
- Place chocolate and butter in a heat-proof bowl. Set aside..
- Heat the heavy cream until it is simmering over medium heat. Just until bubbles form around the edge of the pan.
- Add the butter to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours.Â
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. Roll each into balls.
- Roll each into desired toppings. Store, covered tightly, at room temperature for 3-4 days or refrigerate up to 2 weeks.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie
Read More About Ellen
