Name: Homemade Peppermint Chocolate Truffles Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 12.7 oz dark couverture chocolate (high-quality, 70% cacao preferred), chopped; 3/4 cup heavy cream (cold); 4 tbsp unsalted butter (room temperature); 2 tsp peppermint extract (or 1 tbsp fresh peppermint leaves, finely chopped); 1/4 tsp sea salt; 300 g semisweet couverture chocolate (tempered for glossy finish); Chopped candy canes (crushed into 1/4-inch pieces); Cocoa powder

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Introduction

Peppermint chocolate truffles are a delightful treat that bring the festive spirit right into your kitchen. These smooth, melt-in-your-mouth confections combine rich dark chocolate with refreshing peppermint for a perfect holiday indulgence. Surprisingly simple to make, they require just a few quality ingredients and a bit of patience to set.

A stack of round chocolate balls covered in smooth dark chocolate is placed on a white plate. Each ball is topped with small crushed white and red candy pieces, giving a festive look. The plate is set on a white marbled surface with a white cloth underneath that has red stripes. The chocolate balls have a glossy texture and are closely piled together in a pyramid shape. The background is softly blurred with hints of red and green colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12.7 oz dark couverture chocolate (high-quality, 70% cacao preferred), chopped
3/4 cup heavy cream (cold)
4 tbsp unsalted butter (room temperature)
2 tsp peppermint extract (or 1 tbsp fresh peppermint leaves, finely chopped)
1/4 tsp sea salt
300 g semisweet couverture chocolate (tempered for glossy finish, for coating)
Chopped candy canes (crushed into 1/4-inch pieces, for topping)
Cocoa powder (for finishing, optional)

Instructions

Step 1: Chop the dark couverture chocolate into small, uniform pieces and place them in a heatproof bowl. In a small saucepan, combine the cold heavy cream and sea salt, then heat over medium heat until it reaches a gentle simmer with small bubbles forming at the edges.
Step 2: Pour the hot cream over the chopped chocolate, cover the bowl, and let it sit undisturbed for 1 minute to soften the chocolate gently without scorching.
Step 3: Remove the cover and stir the mixture gently with a spatula until smooth and glossy, about 1-2 minutes. Add the peppermint extract (or fresh peppermint leaves) and stir well to combine.
Step 4: Add the room-temperature butter in small pieces, stirring until each piece is fully incorporated before adding the next, creating a silky, luxurious texture.
Step 5: Pour the ganache onto a parchment-lined baking sheet or shallow container, spreading evenly to about 1 inch thick. Cover tightly and refrigerate for at least 4 hours or overnight until firm but still pliable.
Step 6: Once chilled, scoop portions of ganache using a small melon baller or spoons, and roll each into a smooth 3/4-inch sphere. If the ganache softens too much, chill for 10-15 minutes before continuing.
Step 7: Temper the semisweet couverture chocolate according to manufacturer’s instructions for a glossy, snappy coating. Pour into a deep, narrow bowl for dipping.
Step 8: Using a dipping fork, submerge each ganache ball into the tempered chocolate for 1-2 seconds, then lift and tap off excess. Place on parchment-lined sheet and immediately sprinkle with crushed candy canes before the chocolate sets. Repeat for all truffles.
Step 9: Let the coated truffles set at room temperature for about 30 minutes. For a double coating, dip again once the first coat has set and add more candy cane pieces.
Step 10: After the truffles are fully set, roll half in cocoa powder for a contrasting presentation if desired. Store in an airtight container at cool room temperature or refrigerated.

Tips & Variations

Use peppermint extract for a strong, uniform mint flavor, or fresh peppermint leaves for a subtler, textured taste.
If couverture chocolate isn’t available, high-quality regular chocolate bars with 55-70% cocoa content can be used for a slightly different texture.
Swap peppermint extract with vanilla, orange, or almond extracts for flavor variations, or add a splash of peppermint schnapps for an adult twist.
Roll truffles in crushed nuts, powdered sugar, or additional cocoa powder instead of candy canes for different coatings.
Make sure the ganache has cooled to about 90°F before adding butter to prevent separation and greasy texture.
Let truffles come to room temperature briefly before dipping to avoid cracks and condensation on the coating.

Storage

Store peppermint chocolate truffles in an airtight container in the refrigerator for up to 2 weeks, placing parchment paper between layers to prevent sticking. They can be enjoyed straight from the fridge or allowed to rest at room temperature for about 10 minutes for a softer texture. Truffles freeze well for up to 3 months; freeze on a baking sheet until solid, then transfer to a container with parchment paper between layers. Thaw in the refrigerator for a few hours or at room temperature for 20-30 minutes before serving.

How to Serve

A white plate holds a neat pile of round chocolate balls, each covered in a smooth, dark chocolate layer with a shiny texture. The top of each ball is sprinkled with small pieces of white and red crushed candy, adding color and rough texture against the smooth chocolate. The plate sits on a white cloth with red stripes, all set on a white marbled surface. In the blurred background, there is a hint of a red cup, adding a warm tone to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of chocolate should I use for the best truffles?

Use high-quality couverture chocolate with 55-70% cocoa content for a smooth, creamy ganache and a glossy, snappy coating. This type of chocolate melts better due to higher cocoa butter content. If unavailable, good-quality regular chocolate bars with similar cocoa percentages also work well.

Can I make these truffles without tempering the coating chocolate?

While tempering isn’t strictly necessary, it ensures the coating sets with a shiny finish and satisfying snap. Untempered chocolate can appear dull and may develop a white bloom over time. For best results and professional appearance, temper the coating chocolate.