Dark Chocolate Peppermint Truffles Recipe
Dark Chocolate Peppermint Truffles Recipe – just 3 simple ingredients + sprinkles and mint extract. These truffles are easy to make and perfect for an edible gift around the holidays. Thick, rich, soft dark chocolate truffles that melt in your mouth.
Decorate these Dark Chocolate Peppermint Truffles with sprinkles of your choice. Red, white and green sprinkles or crushed candy canes for Christmas, gold or silver sugars for NYE, red sugar for Valentine’s Day or cocoa nibs, cocoa powder and shredded coconut for any time of the year.
You can also skip the peppermint extract if you are not a fan or if you are making these for an occasion, different from Christmas.
You can definitely buy the most delicious Christmas chocolate candy these days, but sometimes I love making them myself.
Nothing too complicated about this Dark Chocolate Peppermint Truffles Recipe, but the process is easy and fun, especially now, when most people, including me are excited about the holidays!
You can package these truffles individually or include them in gift bags. They can be stored in the fridge for up to 3 weeks, just make sure they are in an air-tight container. They need to be brought to room temperature, before serving, since they can easily harden in the fridge.
There are many Dark Chocolate Peppermint Truffles Recipes on the web. The ingredients are pretty much the same.
What is important, when making homemade chocolate truffles is:
- Make the ganache right. The chocolate to cream ratio varies, depending on the type of chocolate used (and of course how you like your truffles). The recommended ratio for truffles is 2:1, chocolate/cream.
- Since I used dark chocolate (70% cocoa) I used 8 oz chocolate and 2/3 cups of hot heavy cream, slightly more heavy cream, than the recommended ratio. This ratio works best for me.
- Feel free to do some testing, if you feel like the ganache turns too thick or thin. You can always add some more heavy cream or more melted* chocolate, to get it thicker or thinner.
- To shape the truffles I use a 1 tablespoon measurement, but you can make them slightly bigger, if you’d like.
- You need to refrigerate the ganache for at least 1 hour, once made, then make the truffles.
- When working with dark chocolate (ganache), it can easily get too hard in the fridge. You need to patiently wait to bring it to room temperature, so it gets easy to work with.
- I use an ice pack (or any pack from the freezer, like frozen vegetables or fruits), cover it with paper towel and place my hands on it before I roll each truffle. If you have “hot hands”, working with chocolate can be a challenge! Using an ice pack makes it easy.
- To decorate the truffles – this is the best part for me! The possibilities are endless! You can use sprinkles or colored sugars of your choice, chopped nuts, cocoa nibs, shredded coconut, cocoa powder or crushed candy canes. Whatever you decide to use, these will turn perfect!
I’ve tested this recipe with full fat coconut milk, coconut oil and dark chocolate. It works very well for vegan Dark Chocolate Peppermint Truffles.
Hope you like and get to try these decadent and simple to make Dark Chocolate Peppermint Truffles!
Dark Chocolate Peppermint Truffles Recipe - just 3 simple ingredients + sprinkles and mint extract. These truffles are easy to make and perfect for an edible gift around the holidays. Thick, rich, soft dark chocolate truffles that melt in your mouth.
- 8 oz Dark chocolate (70 % cocoa), chopped
- 2/3 cups heavy cream
- 2 tbsp butter
- 1 tsp peppermint extract
- sprinkles of your choice optional for rolling
- cocoa, shredded coconut, crushed candy canes, cocoa nibs optional for rolling
Combine heavy cream and butter in a small saucepan. Bring to a boil.
In the mean time, place chopped chocolate in a heat proof bowl.
Pour the hot cream and butter mixture over the chocolate. Let it sit for 1 minute, then mix with a spatula to combine. Add peppermint extract and stir to combine.
Cover and refrigerate for 2 hours.
Remove the chocolate ganache from the fridge and let it cool for 10 minutes.
Using a 1 tablespoon measurement, scoop out chocolate and roll out balls. Roll the balls onto sprinkles, cocoa powder, crushed candy canes or coconut. See notes for tips how to keep your hands cold and make the process easier.
The chocolate I used is marked as 70% cocoa and I was unable to find it online to link in the recipe.