This peppermint truffles recipe makes rich, bite-sized chocolate treats with a cool mint finish. The ganache is smooth and creamy. The truffles melt in your mouth and leave a bright peppermint note. They look festive when rolled in cocoa or crushed peppermint. These are a quick, no-bake treat you can make for gifts or dessert.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (refrigeration/chill time)
- Total Time: 1 hour 50 minutes
- Servings: 24 truffles
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 truffle):
- Calories per serving: 95 kcal
- Protein: 1 g
- Carbohydrates: 9 g
- Fat: 6 g
- Fiber: 1 g
- Sugar: 7 g
- Sodium: 8 mg
(Note: Values are estimates based on the listed ingredients and typical dark chocolate and cream nutrition. Sizes and coatings will change totals.)
Why Make This Peppermint Truffles
These truffles are simple and carry big flavor. The dark chocolate gives a deep cocoa taste. The peppermint adds a cool, refreshing lift. Texture is silky inside and slightly firm on the outside. They are perfect for the holidays, small gifts, or a quick elegant dessert. You can make them ahead and store them in the fridge. They also let you customize coatings and flavors easily.
How to Make Peppermint Truffles
You make a quick chocolate ganache, chill it until firm, then shape and coat. The steps are short and forgiving. Work in a cool kitchen so the ganache firms evenly. Use a melon baller for neat balls, or roll by hand for a rustic look. If you like a sweeter center, sift in powdered sugar while mixing or use it as a coating.
Ingredients:
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon peppermint extract
- 1 cup powdered sugar
- Cocoa powder or crushed peppermint candies for rolling
Directions:
Step 1: Preparation
In a saucepan, heat the heavy cream until it begins to simmer. Watch it closely so it does not boil over. While the cream heats, place the chopped dark chocolate in a heatproof bowl.
Step 2: Mixing
Remove from heat and add the chopped dark chocolate. Stir until melted and smooth. Add the peppermint extract and mix well. If you want a slightly sweeter or firmer center, whisk in powdered sugar now until smooth.
Step 3: Cooking
Refrigerate the mixture for about 1-2 hours until it firms up. Cover the bowl with plastic wrap or a lid. The ganache should be cool and scoopable before you shape it.
Step 4: Finishing
Once firm, use a melon baller or your hands to scoop out the chocolate and roll it into small balls. Roll the truffles in cocoa powder or crushed peppermint candies to coat. Store in the refrigerator until ready to serve.
How to Serve Peppermint Truffles
Serve chilled or at cool room temperature. Arrange on a platter dusted with cocoa or lined with paper cups. Pair with coffee, mint tea, or a glass of dessert wine. For parties, add a few whole peppermint candies or a sprig of fresh mint as garnish. They make a lovely boxed gift when wrapped in tissue and tied with ribbon.
How to Store Peppermint Truffles
- Refrigerate: Keep in an airtight container in the fridge for up to 2 weeks.
- Freeze: Place in a single layer on a tray to freeze, then transfer to a freezer bag. Freeze for up to 3 months. Thaw in the fridge before serving.
- Room temperature: You can keep them at cool room temperature (below 70°F / 21°C) for up to 2 days, but refrigeration is best for firmness and safety.
Expert Tips for Perfect Peppermint Truffles
- Use good-quality dark chocolate for the best flavor and smooth texture.
- Chop the chocolate small so it melts evenly when the hot cream is added.
- Do not boil the cream; a gentle simmer is enough.
- Chill until firm; slightly warm ganache will be too soft to roll.
- If your hands get sticky, chill them or dust with cocoa to make rolling easier.
- For a glossy finish, dip balls in tempered chocolate instead of rolling.
- Adjust the peppermint extract to taste. Start with 1 teaspoon and add a little more if you want a stronger mint note.
- If you add powdered sugar to the ganache, sift it first to avoid lumps.
Delicious Variations
- Dark Chocolate Sea Salt: Sprinkle a tiny pinch of flaky sea salt on each truffle after coating.
- Peppermint Bark Coating: Press pieces of peppermint bark into the outside for a crunchy finish.
- Orange Peppermint: Add 1/2 teaspoon orange zest to the ganache for a citrusy note.
- White Chocolate Shell: Dip each truffle in melted white chocolate and drizzle with dark chocolate.
- Spiced Mint: Add a pinch of cinnamon or chili for a warm contrast to the mint.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark?
A: Yes. Milk chocolate will make a sweeter and creamier truffle. Reduce added powdered sugar if you use milk chocolate.
Q: Do I have to use powdered sugar?
A: No. Powdered sugar is optional. It can be used to sweeten or firm the ganache. You can skip it and rely on the chocolate and coatings.
Q: My ganache is too soft to roll. What can I do?
A: Chill it longer. Place the bowl in the fridge for another 30–60 minutes. You can also chill scooped portions on a baking sheet before rolling.
Q: Can I shape these without chilling the ganache?
A: It’s harder without chilling. Cold ganache holds shape better. If you must shape warm ganache, you’ll get sticky, misshapen results.
Q: How do I prevent truffles from sweating when bringing them to room temperature?
A: Move them from fridge to fridge slowly. Seal them in an airtight container to limit condensation. Let them sit in the fridge for 10–15 minutes before serving to slightly reduce chill without creating sweat.
Q: Can I add liquor for flavor?
A: Yes. Add 1–2 tablespoons of liqueur (peppermint schnapps, crème de menthe, or rum) to the ganache, but reduce added liquid elsewhere. Liquor will soften the center slightly.
Q: What is the best way to coat truffles in crushed peppermint?
A: Crush the candies finely in a sealed bag with a rolling pin. Roll chilled truffles quickly so the crushed peppermint sticks. Press gently to adhere.
Conclusion
These peppermint truffles are simple to make and delightfully minty and chocolatey. They offer a smooth, rich bite with a cool peppermint finish. Try different coatings and flavors to make them your own. For another version with presentation ideas and photos, see Peppermint Truffles – House of Yumm. Enjoy making these treats and sharing them with friends and family!
Print
Peppermint Truffles
- Total Time: 110 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Rich, bite-sized chocolate treats with a cool mint finish, perfect for gifts or dessert.
Ingredients
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon peppermint extract
- 1 cup powdered sugar
- Cocoa powder or crushed peppermint candies for rolling
Instructions
- In a saucepan, heat the heavy cream until it begins to simmer. Place the chopped dark chocolate in a heatproof bowl.
- Remove from heat, add the chopped dark chocolate, stir until melted and smooth. Mix in peppermint extract and powdered sugar (if using).
- Refrigerate the mixture for about 1-2 hours until firm.
- Once firm, scoop out the chocolate and roll into small balls. Roll in cocoa powder or crushed peppermint to coat. Store in the refrigerator until ready to serve.
Notes
Use good-quality dark chocolate for best results. Adjust peppermint extract to taste.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 95
- Sugar: 7g
- Sodium: 8mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
