Peppermint Truffles

Peppermint Truffles are the kind of holiday candy that makes the kitchen feel instantly festive. They are smooth, chocolatey, cool with peppermint, and finished with crunchy toppings that make every little bite feel like Christmas.

These truffles have that homemade magic that store-bought candy rarely captures. They are rich enough to feel special, small enough to share easily, and simple enough to make without turning the whole kitchen upside down.

The filling begins with heavy cream and butter warmed gently until smooth. Chopped semisweet or bittersweet chocolate melts into that warm cream mixture, creating a luscious base that becomes firm and scoopable after chilling.

A small amount of peppermint extract gives the truffles their holiday flavor. The mint should be present and cheerful, but the chocolate still stays at the center.

Once chilled, the mixture is rolled into small balls about 1 inch in diameter. They do not need to be perfect spheres, because handmade truffles always have a little rustic charm.

The toppings make the whole recipe fun. Crushed candy canes bring peppermint crunch, red sanding sugar adds sparkle, and cocoa powder creates a rich, classic chocolate coating.

These truffles are perfect for holiday parties, edible gift boxes, dessert platters, cozy nights with hot cocoa, or little after-dinner treats. They are also freezer-friendly, which makes them helpful during a busy season when make-ahead sweets feel like a gift to yourself.

Peppermint Truffles are simple, festive, creamy, and full of chocolate-mint comfort. They bring together the warmth of holiday memory and the joy of making something sweet by hand.

Why You’ll Love These Peppermint Truffles

These truffles are quick and easy to make. The hands-on process is simple, and the result looks beautifully festive.

They use only a handful of simple ingredients. Heavy cream, butter, chocolate, peppermint extract, and toppings create a rich holiday treat.

They are fun for the whole family. Kids can help roll and coat the chilled truffles.

They are freezer-friendly. You can make them ahead and save them for later.

They make excellent holiday gifts. A small box of homemade truffles feels thoughtful and sweet.

They are easy to customize with toppings and flavors. Candy canes, red sanding sugar, cocoa powder, sea salt, cinnamon, nutmeg, orange extract, almond extract, nuts, dried fruit, or dairy-free options can all give them a different style.

Recipe Details

Peppermint Truffles are made with a creamy chocolate filling and festive coatings. The filling is melted, chilled, scooped, rolled, coated, and chilled again.

The recipe uses ¾ cup heavy cream. A good-quality cream helps create the creamiest texture.

The filling also includes 2 tablespoons unsalted butter. The butter should be room temperature for easier mixing.

The chocolate can be semisweet or bittersweet. You need 8 ounces chopped chocolate.

The chocolate should be finely chopped before melting. Smaller pieces melt more smoothly and create a better texture.

The peppermint flavor comes from ¼ teaspoon peppermint extract. Pure peppermint extract gives the best taste.

The coatings include 3 crushed candy canes, finely crushed candy canes, red sanding sugar, and unsweetened cocoa powder. You can use one topping or several.

The filling is made over gentle heat using a double boiler. If you do not have a double boiler, a heatproof bowl over a pot of simmering water works.

After the chocolate mixture is combined, it chills in the refrigerator for about 2 hours. It should be firm enough to scoop.

The truffles are rolled into balls about 1 inch in diameter. Then they are coated and chilled for another 30 minutes to set.

Ingredients

For the Truffle Filling

• ¾ cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 8 ounces semisweet or bittersweet chocolate, chopped
• ¼ teaspoon peppermint extract

For the Toppings

• 3 candy canes, crushed
• Finely crushed candy canes
• Red sanding sugar
• Cocoa powder, unsweetened

Ingredient Notes

Heavy cream creates the creamy body of the truffle filling. A good-quality brand gives the smoothest, richest texture.

Unsalted butter adds softness and richness. Room-temperature butter blends more easily into the warm cream.

Semisweet chocolate gives the truffles a balanced chocolate flavor. Bittersweet chocolate can be used for a richer, deeper taste.

The chocolate should be chopped before melting. Finely chopped chocolate melts more evenly and helps create a smoother filling.

Peppermint extract gives the truffles their cool holiday flavor. Pure peppermint extract is best for a clean taste.

Candy canes add crunch and peppermint sweetness. They can be crushed in a zip-top bag with a rolling pin.

Finely crushed candy canes can be used for an extra sprinkle of peppermint goodness. The finer texture coats the truffles more evenly.

Red sanding sugar adds festive color and sparkle. It gives the outside a bright holiday look.

Unsweetened cocoa powder creates a rich chocolatey coating. It gives the truffles a classic finish.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Semisweet Peppermint Truffles

Use semisweet chocolate for a classic, balanced truffle. This version is rich but still approachable.

The peppermint flavor stands out nicely against semisweet chocolate. It is a great everyday holiday option.

Bittersweet Peppermint Truffles

Use bittersweet chocolate for a deeper flavor. This makes the truffles taste more intense and less sweet.

Bittersweet chocolate works beautifully with peppermint. It is a good choice for people who love rich chocolate.

Dark Chocolate Peppermint Truffles

Try dark chocolate instead of semisweet for a richer flavor. This creates a bold chocolate base.

The peppermint keeps the truffles feeling festive. The final result is deeper and more decadent.

Crushed Candy Cane Truffles

Roll the truffles in crushed candy canes. This gives them a crunchy peppermint topping.

The candy cane coating looks festive and tastes bright. It is one of the most classic holiday finishes.

Finely Crushed Candy Cane Truffles

Use finely crushed candy canes for a more even coating. This gives the outside plenty of peppermint flavor.

The smaller pieces cling nicely to the truffles. They also create a cleaner look.

Red Sanding Sugar Truffles

Roll the truffles in red sanding sugar. This adds sparkle and holiday color.

The sugar makes the truffles look bright on a dessert platter. It is a fun choice for gifting.

Cocoa Powder Peppermint Truffles

Coat the truffles in unsweetened cocoa powder. This gives them a rich chocolate finish.

The cocoa powder balances the sweetness. It also creates a classic truffle appearance.

Sweet and Salty Peppermint Truffles

Add a sprinkle of sea salt on top. This creates a sweet and salty twist.

The salt should be light. It is meant to enhance the chocolate, not overpower the peppermint.

Orange Chocolate Truffles

Substitute peppermint extract with orange extract for a different flavor profile. This gives the truffles a citrusy direction.

The chocolate base remains the same. Only the extract changes the flavor.

Almond Chocolate Truffles

Use almond extract instead of peppermint extract. This gives the truffles a bakery-style flavor.

Almond pairs nicely with chocolate. It is a simple way to make the recipe feel different.

Dairy-Free Peppermint Truffles

Use coconut cream and dairy-free chocolate. This creates a dairy-free version.

The texture may vary depending on the chocolate and coconut cream used. Chill the mixture until firm enough to scoop.

Spiced Holiday Truffles

Mix in a dash of cinnamon or nutmeg. This adds a festive spice note.

Use only a small amount. The chocolate and peppermint should still stay balanced.

Nutty Peppermint Truffles

Add crushed nuts into the truffle mixture or coating. This gives the truffles extra texture.

Use caution if serving anyone with nut allergies. Keep nut-coated truffles separate when needed.

Dried Fruit Truffles

Add dried fruit into the truffle mixture for a surprise inside. This gives the creamy center a chewy contrast.

Use small pieces so the truffles still roll easily. The chocolate base should stay smooth enough to shape.

Gluten-Free Peppermint Truffles

Use gluten-free chocolate to make these suitable for gluten-sensitive friends. The basic truffle concept is simple and adaptable.

Always check toppings as well. Candy canes, sanding sugar, or other coatings should fit your needs.

Hot Cocoa Pairing

Serve Peppermint Truffles with hot cocoa. The chocolate and mint flavors feel especially cozy together.

This pairing is perfect for holiday nights. It makes each truffle taste even more festive.

Holiday Gift Truffles

Place the truffles in cute holiday-themed wrappers. They look beautiful in small gift boxes.

Keep them chilled until gifting or serving. Homemade truffles feel thoughtful and special.

Why This Recipe Works

Peppermint Truffles work because the filling is simple but rich. Heavy cream, butter, and chopped chocolate melt together into a smooth base.

The double boiler gives gentle heat. This helps the chocolate melt without scorching.

Room-temperature butter blends smoothly into the warm cream. It adds richness and helps the filling feel silky.

Chopped chocolate melts more evenly than large pieces. Finely chopping the chocolate helps prevent lumps.

Peppermint extract brings the holiday flavor. A small amount is enough to give the truffles a cool mint finish.

Chilling the mixture gives it structure. After about 2 hours, the filling becomes firm enough to scoop and roll.

The toppings add texture and personality. Candy canes bring crunch, sanding sugar brings sparkle, and cocoa powder brings deep chocolate flavor.

The final 30-minute chill helps the toppings stick and the truffles set. This gives them a clean finish before serving.

Directions

Step 1: Prepare the Double Boiler

Fill the bottom pot of a double boiler with water and bring it to a simmer over medium heat. The water should simmer gently.

If you do not have a double boiler, place a heatproof bowl over a pot of simmering water. Make sure the bowl sits securely.

Step 2: Warm the Cream and Butter

In the top pot or heatproof bowl, combine ¾ cup heavy cream and 2 tablespoons room-temperature unsalted butter. Stir occasionally.

Let the butter melt completely into the cream. The mixture should look smooth before the chocolate is added.

Step 3: Add the Chocolate and Peppermint

Add 8 ounces chopped semisweet or bittersweet chocolate to the warm cream mixture. Add ¼ teaspoon peppermint extract.

Stir continuously as the chocolate melts. Do not rush this step because the filling should become smooth and silky.

Step 4: Melt Until Luscious and Smooth

Keep stirring until the chocolate is fully melted and everything is combined. The mixture should look glossy and rich.

Check for any small unmelted chocolate pieces. Continue stirring gently until the texture is completely smooth.

Step 5: Remove from Heat

Remove the chocolate mixture from the heat once it is fully combined. Let it cool for a few minutes.

This short cooling time helps the mixture settle before chilling. It should still be fluid enough to transfer easily.

Step 6: Transfer and Cover

Pour the mixture into a mixing bowl. Cover the bowl with plastic wrap.

Make sure the bowl is ready for refrigerator chilling. The mixture needs time to firm before shaping.

Step 7: Chill the Truffle Filling

Refrigerate the chocolate mixture for about 2 hours. It should become firm enough to scoop.

Do not try to roll the truffles while the filling is too soft. Proper chilling makes shaping much easier.

Step 8: Prepare the Baking Sheet

Line a baking sheet with parchment paper. This gives the rolled truffles a clean place to rest.

Set the baking sheet near your work area. The parchment makes cleanup easier later.

Step 9: Prepare the Toppings

Place crushed candy canes, finely crushed candy canes, red sanding sugar, or cocoa powder into small bowls. Use one bowl for each topping.

This keeps the coating process tidy. It also makes it easy to create different truffle finishes.

Step 10: Scoop the Filling

Remove the chilled chocolate mixture from the refrigerator. Use a small cookie scoop or spoon to portion the filling.

Each scoop should be enough to make a small truffle about 1 inch in diameter. Try to keep the pieces similar in size.

Step 11: Roll into Balls

Roll each scoop between your palms to form a small ball. The truffles do not need to be perfectly round.

A little imperfection adds charm. Handmade truffles should look inviting, not machine-perfect.

Step 12: Place on Parchment

Set each rolled truffle on the parchment-lined baking sheet. Leave a little space between them.

This keeps the truffles organized before coating. It also helps if you need to chill them briefly while working.

Step 13: Coat the Truffles

Roll each truffle in your topping of choice. Use crushed candy canes, red sanding sugar, or unsweetened cocoa powder.

Gently turn each ball until it is nicely coated. Press lightly if needed so the topping sticks.

Step 14: Return to the Baking Sheet

Place the coated truffles back on the parchment-lined baking sheet. Keep them spaced so the coatings stay neat.

You can make all one topping or a mix of several. Different coatings make the platter more interesting.

Step 15: Chill to Set

Refrigerate the coated truffles for another 30 minutes. This final chill helps the toppings stick and gives the truffles a finished texture.

Do not skip this last chill if you want the neatest result. It helps the truffles firm before serving.

Step 16: Serve Chilled

Serve Peppermint Truffles chilled for the best texture and flavor. Arrange them on a dessert platter or place them in holiday-themed wrappers.

They are delicious on their own or with hot cocoa. Keep them chilled until ready to serve.

Step 17: Store Leftovers

Store leftover truffles in an airtight container in the refrigerator. They will keep for up to 1 week.

Keep them chilled to maintain their creamy texture. Use parchment between layers if stacking.

Step 18: Freeze for Later

For longer storage, freeze the truffles well wrapped or in an airtight container. They can be frozen for up to 3 months.

Thaw them in the refrigerator before serving. This gives the best texture and flavor.

Serving Ideas

Peppermint Truffles are best served chilled. The cool temperature keeps the centers firm, creamy, and smooth.

Serve them on a holiday dessert platter. Their round shape and festive toppings make them easy to arrange with cookies, bars, and candies.

They are also lovely on their own after a long day. One chilled truffle gives you a small bite of chocolate and mint without needing a full dessert.

Pair them with hot cocoa for a cozy treat. Chocolate and peppermint feel especially right beside a warm mug.

Coffee is another wonderful pairing. It balances the sweetness of the truffles and makes them feel like an after-dinner candy.

For gifting, place the truffles in holiday-themed wrappers. Tuck them into small boxes or tins for a handmade seasonal gift.

These truffles also work beautifully for holiday parties. Make several coatings so guests can choose candy cane, red sugar, or cocoa powder.

If children are helping, let them join in during the rolling and coating step. The sticky hands and peppermint scent are part of the fun.

Storage

Store Peppermint Truffles in an airtight container in the refrigerator. They will keep for up to 1 week.

Keep them chilled for the best texture and flavor. The creamy centers hold their shape better when cold.

If stacking the truffles, place parchment paper between layers. This helps protect the coatings and prevents sticking.

Truffles coated in crushed candy canes or sanding sugar should be handled gently. The toppings look best when they stay intact.

Serve directly from the refrigerator or let them sit briefly before enjoying. They should still remain cool and firm.

Freezing

Peppermint Truffles are freezer-friendly. Wrap them well or place them in an airtight container before freezing.

They can be frozen for up to 3 months. This makes them useful for make-ahead holiday planning.

Use parchment paper between layers if stacking. This helps prevent the truffles from sticking together.

Thaw the truffles in the refrigerator before serving. This gives them the best taste and texture.

Do not rush thawing in a warm place. Slow thawing helps preserve the creamy center.

Make-Ahead

Peppermint Truffles are wonderful for making ahead. The mixture needs time to chill, and the finished truffles store well.

You can make the truffles before a holiday gathering and keep them refrigerated. They will stay fresh for up to 1 week.

For longer planning, freeze the finished truffles for up to 3 months. Thaw them in the refrigerator before serving.

If making gift boxes, keep the truffles chilled until packing. Use parchment or wrappers to protect the coatings.

This recipe is especially helpful during the holidays. A batch of truffles in the refrigerator can make dessert trays and gifts easier to finish.

Helpful Notes for Best Results

If you do not have a double boiler, use a heatproof bowl over a pot of simmering water. This creates gentle heat for melting.

For a smoother texture, finely chop the chocolate before melting. Small pieces melt more evenly.

Do not rush the melting step. Stir continuously until the filling is smooth and silky.

Use pure peppermint extract for the best taste. Adjust the peppermint extract to taste if you love mint.

Chill the mixture until firm enough to scoop. If it is too soft, the truffles will be hard to roll.

Do not worry if the truffles are not perfectly round. A little rustic charm makes them feel homemade.

Use separate small bowls for the toppings. This keeps the coating process tidy.

Refrigerate the coated truffles for 30 minutes before serving. This final chill helps the toppings stick and gives them the perfect finish.

Variations

Semisweet Peppermint Truffles

Use semisweet chocolate for the filling. This creates a rich but balanced truffle.

The peppermint flavor comes through clearly. This version works beautifully for family holiday trays.

Bittersweet Peppermint Truffles

Use bittersweet chocolate for a deeper flavor. The truffles will taste more intense and less sweet.

This version is ideal for rich chocolate lovers. It pairs especially well with coffee.

Dark Chocolate Peppermint Truffles

Use dark chocolate instead of semisweet. This gives the filling an even richer chocolate flavor.

The mint keeps the truffles bright and festive. It is a lovely holiday variation.

Candy Cane Peppermint Truffles

Roll the truffles in crushed candy canes. This gives them peppermint crunch and a festive look.

Use a zip-top bag and rolling pin to crush the candy canes. The pieces can be coarse or fine depending on your preference.

Red Sanding Sugar Truffles

Roll the truffles in red sanding sugar. This adds sparkle and holiday color.

The sugar makes the truffles look bright on a dessert tray. It is a fun coating for parties.

Cocoa Powder Truffles

Roll the truffles in unsweetened cocoa powder. This gives them a classic, rich finish.

The cocoa powder balances the sweet filling. It also makes the truffles look elegant.

Sea Salt Peppermint Truffles

Add a sprinkle of sea salt on top. This creates a sweet and salty twist.

Use a light touch. The salt should enhance the chocolate without overpowering the peppermint.

Orange Chocolate Truffles

Substitute peppermint extract with orange extract. This gives the truffles a different flavor profile.

The chocolate base stays smooth and rich. The orange gives it a bright citrus note.

Almond Chocolate Truffles

Use almond extract instead of peppermint extract. This creates a bakery-style flavor.

The truffles will no longer taste minty, but they will still be creamy and rich. This is a simple flavor swap.

Dairy-Free Peppermint Truffles

Use coconut cream and dairy-free chocolate. This makes the truffles dairy-free.

The texture may be different from the heavy cream version. Chill well before rolling.

Spiced Holiday Truffles

Add a dash of cinnamon or nutmeg. This gives the truffles a festive warmth.

Keep the spice light. The chocolate and mint should remain the main flavors.

Nut and Fruit Truffles

Add crushed nuts or dried fruit into the truffle mixture. This creates a surprise texture inside.

Chop add-ins small so the truffles roll easily. Be cautious with nuts if allergies are a concern.

Gluten-Free Peppermint Truffles

Use gluten-free chocolate if you are making these for gluten-sensitive friends. This helps keep the truffles suitable for those needs.

Check toppings as well. Coatings should match the serving needs of your guests.

Troubleshooting

The Chocolate Mixture Is Grainy

The chocolate may not have melted smoothly. Finely chop the chocolate before melting and stir continuously.

Use gentle heat from a double boiler or heatproof bowl over simmering water. Direct high heat can affect the texture.

The Chocolate Burned

The heat may have been too high. Use a gentle simmer and do not rush.

Keep the bowl over steam, not direct contact with the water. Stir until smooth and remove from heat once melted.

The Filling Is Too Soft to Roll

The mixture may need more chilling time. Refrigerate for about 2 hours or until firm enough to scoop.

If it softens while rolling, return it to the refrigerator briefly. Cold filling is easier to shape.

The Filling Is Too Firm After Chilling

Let it sit for a few minutes at room temperature. It should soften enough to scoop.

Do not let it become warm. The mixture should still hold its shape.

The Truffles Melt in Your Hands

Your hands may be warming the chocolate. Work quickly and gently.

You can chill the mixture again if needed. Rolling in smaller batches can help.

The Toppings Are Not Sticking

Roll the truffles while the outside is slightly tacky. Gently press the coating onto each ball.

The final 30-minute chill helps the toppings set. Do not skip it.

The Candy Cane Pieces Are Too Large

Crush the candy canes more finely. A zip-top bag and rolling pin make this easy.

Finely crushed candy canes coat the truffles more evenly. Larger pieces give more crunch but may not cling as well.

The Truffles Are Too Minty

Peppermint extract can be strong. Use ¼ teaspoon as directed, then adjust only if you know you want more mint.

If you love mint, you can add a bit more. Add carefully because a small amount changes the flavor.

The Truffles Are Not Minty Enough

Add a little more peppermint extract to taste next time. The base recipe uses ¼ teaspoon.

Peppermint should brighten the chocolate. Increase gently so it does not overpower the filling.

The Truffles Stuck Together in Storage

Use parchment paper between layers. This prevents sticking and protects the toppings.

Store them in an airtight container in the refrigerator. Keep them chilled.

Frequently Asked Questions

Can I freeze Peppermint Truffles?

Yes, Peppermint Truffles freeze well. Wrap them well in plastic wrap or place them in an airtight container.

They can be frozen for up to 3 months. Thaw them in the refrigerator for a few hours before serving.

What can I substitute for heavy cream?

Full-fat coconut milk can be used for a dairy-free option. You can also use half-and-half or whole milk.

Keep in mind that the texture may be less rich and creamy with half-and-half or whole milk. Heavy cream gives the creamiest result.

How long do Peppermint Truffles last?

Peppermint Truffles last up to 1 week in the refrigerator when stored in an airtight container. Keep them chilled for best texture.

If frozen, they can last for up to 3 months without losing too much flavor or texture. Thaw them properly before serving.

Can I use a different chocolate?

Yes, semisweet or bittersweet chocolate can be used. Dark chocolate is also a richer variation.

Choose the chocolate flavor you prefer. The peppermint works with each option.

Can kids help make these?

Yes, kids love helping with rolling and coating. Crushing candy canes can also be a fun holiday task with supervision.

An adult should handle the warm chocolate mixture. The chilled rolling step is best for helpers.

Can I use different toppings?

Yes, crushed candy canes, finely crushed candy canes, red sanding sugar, and cocoa powder all work. You can also use crushed nuts or sprinkles.

Use small bowls for each topping. This keeps the process tidy and lets you create variety.

Are these truffles gluten-free?

They can be made suitable for gluten-sensitive friends by using gluten-free chocolate. Check any toppings carefully too.

Candy coatings and add-ins should match your needs. Always be careful when serving guests with sensitivities.

Can I make these dairy-free?

Yes, use coconut cream and dairy-free chocolate. This creates a dairy-free version.

The texture may be different from the original heavy cream and butter version. Chill the mixture well before rolling.

Why This Recipe Works So Well

Peppermint Truffles work so well because they rely on a smooth chocolate base and a simple chilling method. Heavy cream, butter, chocolate, and peppermint extract become a firm, scoopable filling after chilling.

The heavy cream gives the truffles their creamy texture. A good-quality cream makes the center feel richer.

The butter adds softness and helps make the filling feel luscious. Room-temperature butter blends smoothly into the warm cream.

Semisweet or bittersweet chocolate creates the structure of the truffle. Once melted and chilled, it firms into a rich center.

Peppermint extract gives the holiday flavor. A small amount brings a cool mint note without covering the chocolate.

The double boiler method protects the chocolate from harsh heat. Gentle melting helps the filling stay silky.

Chilling for about 2 hours makes shaping possible. The mixture should be firm enough to scoop but still soft enough to roll.

Rolling the truffles into 1-inch balls makes them easy to serve and share. They are bite-sized, pretty, and perfect for platters.

The toppings add contrast. Candy canes bring crunch, sanding sugar brings sparkle, and cocoa powder brings a darker chocolate finish.

The final 30-minute chill helps everything set. It keeps the coatings in place and gives the truffles a finished texture.

The recipe is also flexible. Dark chocolate, sea salt, orange extract, almond extract, coconut cream, dairy-free chocolate, cinnamon, nutmeg, crushed nuts, dried fruit, gluten-free chocolate, and different toppings all give the truffles room to change.

Most of all, these truffles work because they carry the feeling of holiday candy made by hand. They are rich, minty, creamy, festive, and full of the kind of small kitchen joy that people remember.

Final Thoughts

Peppermint Truffles are festive chocolate candies made with heavy cream, unsalted butter, semisweet or bittersweet chocolate, peppermint extract, and your choice of crushed candy canes, finely crushed candy canes, red sanding sugar, or unsweetened cocoa powder. The filling is melted gently over a double boiler, chilled until scoopable, rolled into 1-inch balls, coated, and chilled again until set.

Serve them chilled on holiday dessert platters, in gift boxes, or with hot cocoa for a cozy seasonal treat. With their creamy centers, peppermint crunch, freezer-friendly storage, easy make-ahead method, and flexible toppings, these truffles are a sweet holiday tradition worth making year after year.

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Peppermint Truffles

Smooth, chocolatey, cool with peppermint, and finished with festive toppings, these Peppermint Truffles are a simple holiday candy made for gifting, dessert trays, and special occasions. A creamy chocolate filling chills until firm, then gets rolled into bite-size truffles and coated with candy canes, red sanding sugar, or cocoa powder.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12 truffles
• Calories: 150 kcal

Equipment

• Mixing bowl
• Double Boiler

Ingredients

For the Toppings

• cocoa powder
• red sanding sugar
• finely crushed candy canes
• 3 candy canes, crushed

For the Truffle Filling

• ¼ teaspoon peppermint extract
• 8 ounces semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• ¾ cup heavy cream

Instructions

Step 1: Warm the Cream and Butter

Set up the double boiler and add the heavy cream and unsalted butter. Heat them together until the butter has melted into the cream and the mixture is fully combined.

Keep the heat gentle so the cream mixture warms smoothly. This creates the rich base that will melt into the chopped chocolate.

Step 2: Add Chocolate and Peppermint

Add the chopped semisweet or bittersweet chocolate to the warm cream mixture. Stir until the chocolate melts completely and the filling turns smooth.

Mix in the peppermint extract as the chocolate becomes glossy. The peppermint should blend evenly through the truffle filling without overpowering the chocolate.

Step 3: Chill the Filling

Transfer the chocolate mixture to the refrigerator and chill for about 2 hours, or until firm. The filling needs enough time to set so it can be scooped and shaped.

Do not rush this step. A firm mixture is much easier to roll into clean truffle balls.

Step 4: Roll the Truffles

Once the filling has chilled and firmed up, scoop out small portions. Roll each portion into a ball using a gentle touch.

Try to keep the portions similar in size so the recipe makes 12 truffles. The texture should be soft enough to shape but firm enough to hold together.

Step 5: Coat with Festive Toppings

Roll the truffles in crushed candy canes, red sanding sugar, or cocoa powder. Use one topping for the whole batch, or vary the coatings for a more colorful holiday look.

The candy canes add peppermint crunch, the red sanding sugar gives sparkle, and the cocoa powder keeps the finish simple and chocolate-forward.

Step 6: Refrigerate Until Set

Place the finished truffles on a baking sheet. Refrigerate them until set before serving.

Notes

• Store the truffles in an airtight container in the refrigerator for up to one week.

Serving Suggestions

Serve these Peppermint Truffles chilled after they have fully set in the refrigerator. Their creamy chocolate center and peppermint flavor make them a fitting treat for holiday dessert trays, candy boxes, or small after-dinner sweets.

For a festive presentation, coat some truffles in crushed candy canes and others in red sanding sugar or cocoa powder. This keeps the platter colorful while still using the same simple chocolate peppermint filling.

Storage

How to Store

Store the truffles in an airtight container in the refrigerator for up to one week. Keep them chilled so the chocolate filling stays firm and smooth.

Chilling Tip

Let the truffle mixture chill for about 2 hours, or until firm, before rolling. If the mixture is too soft, it will be harder to shape into neat balls.

Chocolate Tip

Use semisweet or bittersweet chocolate, chopped as listed. Stir it into the warm cream and butter mixture until the filling becomes smooth and well mixed.

Peppermint Tip

Use ¼ teaspoon peppermint extract. Mix it evenly into the chocolate filling so each truffle has a cool peppermint flavor.

Topping Tip

Roll the finished truffles in crushed candy canes, red sanding sugar, or cocoa powder. The recipe also lists finely crushed candy canes as a topping option, so you can use a finer coating if desired.