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Easy Peppermint Chocolate Truffles Recipe

Easy Peppermint Chocolate Truffles

These no-bake peppermint chocolate truffles feature a silky chocolate ganache center wrapped in crushed candy canes, cocoa powder, or a chocolate coating. The recipe makes approximately 24 holiday-ready truffles.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Ganache
  • 8 ounces (227 g) Semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup (120 ml) Heavy whipping cream
  • 1 tablespoon (14 g) Unsalted butter, softened or cut into pieces
  • 1/2 teaspoon Pure peppermint extract
Coating
  • 1/2 cup (about 50-60 g) Finely crushed peppermint candies or candy canes
Optional Coating
  • 4 ounces (113 g) Melted semisweet chocolate
  • As needed Cocoa powder or additional crushed candy canes

Method
 

Step-by-Step
  1. Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until steaming and just beginning to simmer around the edges, but do not let it boil vigorously.
  2. Pour the hot cream over the chocolate and leave the bowl undisturbed for 3–5 minutes. Stir slowly from the center outward until the chocolate is completely melted and the mixture is smooth.
  3. Stir in the butter and peppermint extract until fully incorporated. Cover the bowl and refrigerate for about 2 hours, or until the ganache is firm enough to scoop.
  4. Scoop roughly 1 tablespoon of ganache for each truffle and roll it into a ball using cool hands. Place the shaped truffles on a parchment-lined plate or tray and chill them for 20–30 minutes to firm.
  5. Roll the truffles in crushed peppermint candies or cocoa powder, or dip them in melted semisweet chocolate. If using melted chocolate, sprinkle with crushed candy canes while the coating is still tacky and let it set before serving.

Notes

Store the truffles in an airtight container in the refrigerator. Let them stand at room temperature for 10–15 minutes before serving for the best texture. If the ganache is too soft, chill it longer; if it becomes too hard, let it sit at room temperature for 10–15 minutes.