Description
Homemade Peppermint Chocolate Truffles are an elegant and delicious treat perfect for holiday gifting or festive occasions. Made with high-quality couverture chocolate, rich cream, and a refreshing peppermint flavor, these truffles offer a smooth, melt-in-your-mouth texture that rivals fancy chocolatiers. With simple ingredients and straightforward steps, you can prepare these festive sweets at home, customizing the coating with cocoa powder or crushed candy canes for a beautiful presentation.
Ingredients
Scale
For the Ganache:
- 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
For the Coating:
- 300 g semisweet couverture chocolate (tempered for glossy finish)
For the Topping:
- Chopped candy canes (crushed into 1/4-inch pieces)
- Cocoa powder
Instructions
- Prepare the Peppermint Ganache Base: Chop the dark couverture chocolate into small, uniform pieces about 1/4 inch and place in a heatproof bowl. In a small saucepan, combine the cold heavy cream and sea salt, then heat over medium heat until it gently simmers, with bubbles forming at the edges. Pour the hot cream over the chopped chocolate, cover the bowl with a lid or plate, and let sit undisturbed for 1 minute to soften the chocolate evenly without scorching.
- Emulsify the Ganache with Flavor and Richness: Remove the cover and stir the chocolate-cream mixture gently with a spatula until fully smooth and glossy, about 1-2 minutes. Add the peppermint extract or fresh peppermint leaves and mix thoroughly. Then add the room-temperature butter in small pieces, stirring until each piece is completely incorporated before adding the next for a silky, luxurious texture.
- Chill the Ganache Until Scoopable: Pour the finished ganache onto a parchment-lined baking sheet or shallow container, spreading evenly to about 1 inch thickness. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm enough to scoop but still pliable, making rolling easier without cracking.
- Shape the Ganache into Truffles: Remove the ganache from the fridge and, working quickly to avoid warming, scoop portions with a small melon baller or two spoons onto parchment paper. Lightly dust your hands with cocoa powder and gently roll each portion into smooth spheres about 3/4 inch in diameter. If it softens, chill again for 10-15 minutes. Chill shaped balls for 30 minutes before dipping to firm them up.
- Temper the Coating Chocolate and Prepare for Dipping: Temper the semisweet couverture chocolate according to manufacturer instructions to achieve a glossy, snappy finish. Pour into a deep, narrow bowl for easy dipping. Tempering ensures professional coating appearance and proper setting.
- Dip, Decorate, and Set the Truffles: Using a dipping fork, lower each ganache ball into the tempered chocolate for 1-2 seconds, then lift and tap off excess chocolate. Place on parchment-lined baking sheet. Immediately sprinkle crushed candy cane pieces on top before the chocolate sets, within 10-15 seconds. Repeat for all truffles. Allow to set at room temperature for about 30 minutes. For a double coat, dip again once first layer is set, then add more candy cane topping.
- Finish with Cocoa Powder and Store: Once truffles are fully set, roll half in cocoa powder for an elegant, contrasting finish; leave others plain if preferred. Place on clean parchment. Store in an airtight container at cool room temperature or refrigerated for up to 2 weeks. Avoid freezer to prevent chocolate bloom.
Notes
- Wait until ganache cools to about 90°F before adding butter to avoid separation.
- Chill ganache for at least 4 hours or overnight for best texture.
- Temper chocolate properly at 88-90°F for dark chocolate to get glossy, snap finish.
- Bring ganache balls to room temperature before dipping to prevent coating cracks.
- Store truffles in airtight container with parchment between layers to avoid sticking.
- Truffles freeze well for up to 3 months; freeze individually on tray before transferring to container.
- Substitute peppermint extract with other extracts (vanilla, almond) or liqueurs for flavor variations.
- Use quality couverture chocolate (brands like Callebaut, Valrhona) for best results.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peppermint Chocolate Truffles, Holiday Treats, Homemade Truffles, Chocolate Ganache, Peppermint Desserts, Festive Sweets
