Easy Peppermint Truffles are rich, creamy, and made with just five ingredients. This easy treat is fun, festive, and perfect for the holiday season!
Easy Peppermint Truffles
It’s peppermint time!
Errr, Christmas time, and peppermint desserts are my absolute favorite. Remember these peppermint hot chocolate cookies, those chocolate peppermint donuts, and this peppermint white hot chocolate? Yep, I love it all.
And I’m kicking it up a notch today by sharing this peppermint chocolate recipe.
If you’ve had chocolate peppermint truffles before, then you know the deliciousness that I’m referring to. That rich, creamy, chocolate center. It’s smooth and decadent, and just two ingredients: good quality chocolate and heavy cream. Aka, ganache is what makes these truffles so special.
Not only are these peppermint truffles easy, it’s also a no-bake treat. You’ll need to use your stove top (or microwave), but no oven. And that’s a win-win around here!
And best of all, this easy truffle recipe is perfect to serve for your holiday gatherings or to give as a gift. These cuties look like they came from a chocolate shop, and shhhh, we won’t tell that they didn’t!
Ingredients in Peppermint Truffles:
- Semi-sweet chocolate
- Heavy whipping cream
- Unsalted butter
- Peppermint extract
- Crushed candy canes
How to Make Homemade Truffles:
- Add chopped chocolate to a medium bowl and set aside.
- In a medium saucepan, bring heavy whipping cream and butter to boil over medium-high heat.
- Once boiling, remove from heat and pour over chocolate. Let sit for 5 minutes and then stir in peppermint extract and crushed candy canes.
- Refrigerate mixture until firm, about 1-2 hours. Roll tablespoonfuls of chocolate into balls and then roll into crushed candy canes or sprinkles. Refrigerate until set, about 1 hour.
How to Store Peppermint Chocolate Truffles:
These truffles will last in an airtight container in the refrigerator for up to five days.
How Long Do Truffles Last?
These Christmas truffles will last for up to five days in the refrigerator.
Can You Freeze This Peppermint Truffle Recipe?
Absolutely! Place the truffles in a freezer-safe container or ziploc bag and freeze for up to three months.
Do You Have to Use Peppermint Extract?
While you don’t have to, it makes the perfect, sweet and minty combination when paired with the chocolate. If you would like to omit, simply go without or add in a splash of vanilla extract.
Tips for the Best Chocolate Truffles:
- A good quality chocolate makes all the difference in the taste! I used Ghirardelli semi-sweet chocolate bars, but any kind of higher quality chocolate will work.
- If you’re short on time, you can microwave the heavy cream and butter together until boiling. Just be sure to keep an eye on it, as you don’t want it to boil long (or boil over).
- If you want to get fancier for the holidays, drizzle some white chocolate on top.
Looking for More Easy Chocolate Desserts? I’ve got you covered!
- Chocolate Peanut Butter Blossoms
- Flourless Chocolate Cake
- Red Velvet Peppermint Cupcakes
- Frosted Peppermint Brownies
- Chocolate Lava Mug Cake
Peppermint Truffles
Equipment
Ingredients
- 8 ounces semi-sweet chocolate chopped
- ¾ cup heavy whipping cream
- 2 tablespoons unsalted butter
- ¼ teaspoon peppermint extract
- 3 Crushed candy canes
- Red sanding sugar/sprinkles or more crushed candy canes for rolling
Instructions
- Add chopped chocolate to a medium bowl and set aside.
- In a medium saucepan, bring heavy whipping cream and butter to boil over medium-high heat.
- Once boiling, remove from heat and pour over chocolate. Let sit for 5 minutes and then stir in peppermint extract until smooth; then stir in crushed candy canes.
- Refrigerate mixture until firm, about 1-2 hours. Roll tablespoonfuls of chocolate into balls and then roll into crushed candy canes or sprinkles. Refrigerate until set, about 1-2 hours.
Notes
- Truffles will keep in an airtight container in the refrigerator for up to five days or in the freezer for up to three months.
- See my tips and tricks for making these Peppermint Truffles above the recipe box.
Carolyn Dennison says
Gayle says