If there’s one dessert that truly captures the holiday spirit in a bite-sized package, it’s these 5-Ingredient Peppermint Chocolate Truffles. They’re smooth, rich, and infused with the cool, refreshing flavor of peppermint, making them perfect for winter festivities. And the best part? You only need a handful of ingredients to whip up these luxurious little treats.
Truffles are a dessert I turn to when I want something indulgent yet simple. These Peppermint Chocolate Truffles, in particular, have become a staple in my holiday repertoire. They’re great for gifting, perfect for dessert trays, and an excellent companion for a steaming cup of hot cocoa. Plus, they’re surprisingly easy to make. Don’t let their fancy exterior fool you—anyone can master this recipe!
Let’s dive in and see what makes these truffles so special and how you can bring a little chocolate-peppermint magic to your holiday season.
Why You’ll Love This Recipe
Here are all the reasons these peppermint truffles will steal your heart:
- Minimal Ingredients: With only five simple ingredients, this recipe is accessible and doesn’t require a long shopping list.
- Decadent and Creamy: The truffle filling is rich, smooth, and melts in your mouth. The heavy cream and butter give them that luscious texture.
- Festive Flavor: The peppermint extract and candy cane topping add a fun holiday twist that makes these truffles stand out.
- Perfect for Gifting: Pack these in a pretty box or tin, and you’ve got an elegant homemade gift that everyone will adore.
- No Baking Required: This recipe doesn’t require turning on the oven, which is always a win when you’re juggling a busy holiday schedule.
Preparation Time and Servings
- Total Time: Approximately 3 hours (including chilling time)
- Active Time: 30-40 minutes
- Servings: Makes about 40 truffles
- Calories per truffle: ~85 calories
Ingredients
For the Peppermint Chocolate Truffles:
- 1 cup (227g/8 ounces) heavy whipping cream: Creates a silky smooth ganache base for the truffles.
- 2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped: The heart of the truffle; opt for high-quality chocolate for the best results.
- 5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cubed and room temperature: Adds richness and shine to the ganache.
- 1 teaspoon peppermint extract: Infuses the truffles with a refreshing, festive flavor.
For the Chocolate Coating:
- 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped: For dipping the truffles and creating a crisp outer shell.
- 6 full-size candy canes, finely crushed: Adds a sweet, crunchy topping and a pop of holiday flair.
Step-by-Step Instructions
1. Prepare the Truffle Mixture
- Heat the Cream: In a small saucepan over low heat, gently heat the heavy cream until it just starts to boil. As soon as you see bubbles forming around the edges, remove it from the heat.
- Add the Chocolate: Immediately pour the hot cream over the finely chopped semi-sweet chocolate in a medium-sized bowl. Let the mixture sit undisturbed for 2 minutes.
- Whisk Smooth: After 2 minutes, use a whisk to gently stir the cream and chocolate together until smooth and glossy.
- Incorporate Butter and Peppermint: Add the room-temperature butter and peppermint extract to the ganache. Whisk vigorously until everything is fully combined and the mixture is shiny.
- Cool the Ganache: Pour the ganache into a clean bowl and let it cool to room temperature. Once cooled, cover it tightly with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
2. Shape the Truffles
- Prepare Your Workstation: Line two large baking sheets with parchment paper and set them aside.
- Scoop the Ganache: Using a small cookie scoop or a teaspoon, measure out 2 teaspoons of the firm ganache. Roll it quickly between your palms to form a smooth ball. (Tip: Chilled hands or a dusting of cocoa powder on your palms can help prevent sticking.)
- Arrange on Baking Sheets: Place the rolled truffles onto the prepared baking sheets. Continue until all the ganache is used.
- Chill the Truffles: Refrigerate the rolled truffles for at least 15 minutes to firm them up before dipping.
3. Melt the Chocolate for Coating
- Set Up a Double Boiler: Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl on top of the pot, ensuring the bottom doesn’t touch the water.
- Melt Two-Thirds of the Chocolate: Add two-thirds of the chopped semi-sweet chocolate to the bowl. Stir occasionally with a silicone spatula until melted.
- Temper the Chocolate: Remove the pan from the heat but keep the bowl over the warm water. Stir in the remaining third of the chopped chocolate until fully melted. This method ensures the chocolate coating will set with a glossy finish.
- Transfer to a Measuring Cup: Pour the melted chocolate into a liquid measuring cup for easier dipping.
4. Dip and Decorate the Truffles
- Dip the Truffles: Using a small spoon or fork, dip each chilled truffle into the melted chocolate. Let any excess chocolate drip back into the cup before placing the coated truffle back onto the parchment-lined baking sheet.
- Sprinkle with Candy Canes: While the chocolate is still wet, sprinkle the tops with crushed candy canes.
- Set the Truffles: Allow the dipped truffles to sit at room temperature for about 1 hour, or until the chocolate shell is completely firm.
How to Serve
These peppermint chocolate truffles are perfect on their own, but here are a few fun serving ideas:
- Arrange them on a festive platter for holiday parties.
- Pair them with a cup of hot cocoa or coffee for a cozy treat.
- Wrap them in mini cupcake liners and gift them in a decorative box.
Additional Tips for Success
- Use Quality Chocolate: Since chocolate is the star of this recipe, opt for a good-quality brand for the best flavor and texture.
- Crush Candy Canes Finely: Use a food processor or a rolling pin to crush the candy canes into small pieces for an even topping.
- Don’t Overheat the Chocolate: When melting, keep the heat low to avoid scorching the chocolate.
- Chill Before Dipping: Make sure the truffles are firm and cold before dipping to ensure they hold their shape.
- Storage: Store the truffles in an airtight container in the refrigerator for up to 1 week.
Recipe Variations
- Dark Chocolate Lover: Swap semi-sweet chocolate for bittersweet or dark chocolate for a deeper, richer flavor.
- White Chocolate Peppermint: Use white chocolate for the coating and add a few drops of food coloring for festive flair.
- Gluten-Free Option: Ensure your candy canes and chocolate are certified gluten-free.
- Dairy-Free: Use coconut cream and dairy-free chocolate for a vegan version.
Freezing and Storage
- Freezing: Place truffles on a baking sheet and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator before serving.
- Refrigeration: Keep the truffles in an airtight container in the fridge for up to 1 week.
FAQ
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, but the truffles will be sweeter. Adjust the peppermint extract slightly to balance the flavors.
How do I prevent the chocolate from seizing?
Ensure all utensils and bowls are completely dry, as water can cause melted chocolate to seize.
Can I skip the candy cane topping?
Absolutely! You can roll the truffles in cocoa powder, powdered sugar, or sprinkles instead.
Conclusion
These 5-Ingredient Peppermint Chocolate Truffles are the perfect holiday indulgence. Whether you’re making them for a party, as a gift, or just to enjoy yourself, they’re sure to impress with their rich, creamy texture and festive flavor. I’d love to see your creations—don’t forget to tag me on Instagram or share your thoughts in the comments below. Happy truffle-making!
Print
Peppermint Chocolate Truffles
- Total Time: 3 hours (includes chilling time)
- Yield: 40 truffles 1x
- Diet: Vegetarian
Description
Rich and creamy peppermint chocolate truffles made with just 5 ingredients. Perfect for holidays, gifting, or a festive treat.
Ingredients
1 cup (227g) heavy whipping cream
– 2 2/3 cups (454g) semi-sweet chocolate, chopped
– 5 1/2 tbsp (78g) unsalted butter, cubed
– 1 tsp peppermint extract
– 1 1/3 cups (226g) semi-sweet chocolate (for coating)
– 6 candy canes, crushed
Instructions
1. Heat cream and pour over chocolate; whisk until smooth. Stir in butter and peppermint extract.
2. Chill ganache for 2 hours, then roll into balls.
3. Melt chocolate, dip truffles, and top with crushed candy canes. Let set for 1 hour.
Notes
– Use high-quality chocolate for best results.
– Store in the fridge for up to 1 week or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Holiday, Festive