Peppermint White Chocolate Truffles

The holidays are the perfect time to indulge in something sweet, and these peppermint white chocolate truffles are a festive treat you’ll want to make again and again. Soft, creamy, and bursting with a hint of peppermint, they capture the essence of the season in every bite. Whether you’re gifting them to friends or enjoying a quiet moment by the tree, these holiday truffles are pure joy.

I love how versatile these little bites are. You can roll them in crushed candy canes, dust them with cocoa, or even drizzle them with extra white chocolate for a decorative touch. They’re elegant enough to serve at a holiday party but simple enough to make on a weeknight when you want something indulgent without the fuss.

For anyone who has been curious about how to make peppermint chocolate truffles, this recipe is beginner-friendly. It doesn’t require fancy equipment or hours in the kitchen. In fact, these white chocolate peppermint truffles come together quickly, making them one of my favorite white Christmas treats to prepare each year.

These peppermint truffles are also a crowd-pleaser. The combination of creamy white chocolate and refreshing peppermint makes them irresistible. Once you try this easy chocolate truffles recipe, you’ll see why holiday truffles like these have become a staple on festive dessert tables.

Why You’ll Love It

• Burst of Peppermint in Every Bite – These truffles balance the sweetness of creamy white chocolate with a refreshing hint of peppermint, giving you that classic holiday flavor without being overpowering.
• Elegant Yet Simple – They look fancy enough for gifting or serving at parties, but this easy truffles recipe is straightforward enough for beginners. No complicated techniques, just pure deliciousness.
• Perfect for Gifting – Wrapped in festive paper or tucked into small boxes, these holiday truffles make a charming gift for neighbors, coworkers, or anyone on your list who loves chocolate.
• Customizable Decorations – Roll them in crushed candy canes, sprinkles, or drizzle extra chocolate on top. You can match the look to your holiday table or create a variety of textures for a festive platter.
• Make-Ahead Friendly – These peppermint truffles hold up well in the fridge or freezer, which means you can prepare them in advance and enjoy them throughout the season without stress.

Ingredient List

For the Truffle Base:

• 12 oz (340 g) white chocolate, chopped
• 1/2 cup (120 ml) heavy cream
• 1 tsp peppermint extract
• Pinch of salt

For the Coating:

• 1 cup crushed candy canes or peppermint candies
• Optional: extra white chocolate for drizzling

Ingredient Notes

• I always use high-quality white chocolate (like Ghirardelli or Lindt) for this—it makes these white chocolate peppermint truffles so creamy and indulgent.
• Don’t skip the peppermint extract! It gives that refreshing holiday kick that makes these holiday truffles truly festive.
• A pinch of salt might seem small, but it really balances the sweetness and makes the flavors pop.
• Crushing your candy canes right before rolling keeps them crunchy and adds a beautiful festive touch.
• Optional drizzle: a little extra white chocolate on top adds elegance and makes these peppermint truffles extra special.

Kitchen Equipment Needed

• Medium heatproof bowl – For melting the white chocolate smoothly. I love using a glass bowl because it’s easy to see when it’s perfectly melted.
• Small saucepan – To gently heat the cream for the truffle base.
• Rubber spatula – Perfect for stirring and scraping every last bit of chocolate. My favorite for this is a flexible silicone spatula.
• Measuring cups and spoons – To keep your peppermint and cream proportions spot-on.
• Baking sheet – For chilling the truffles before coating. I line mine with parchment paper to prevent sticking.
• Spoon or small cookie scoop – For portioning the truffle mixture evenly. A small cookie scoop makes the process fast and uniform.
• Optional whisk – Great if you want a super smooth chocolate mixture before chilling.

Instructions

1. Prepare the White Chocolate Base

• Place the chopped white chocolate in a medium heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Watch closely—don’t let it boil.
• Pour the hot cream over the white chocolate. Let it sit for 1–2 minutes to soften the chocolate.
• Gently stir with a rubber spatula until smooth and glossy.

Pro Tip: Whisk continuously and gently to prevent lumps and ensure a silky truffle base.

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2. Flavor the Mixture

• Add 1 teaspoon of peppermint extract and a pinch of salt to the melted chocolate mixture.
• Stir until everything is fully combined. The aroma of peppermint should hit you immediately!

Pro Tip: Start with 1 teaspoon of peppermint extract, taste, and adjust if you want a stronger peppermint punch.

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3. Chill the Mixture

• Cover the bowl with plastic wrap, pressing it directly onto the chocolate surface to prevent a skin from forming.
• Place the bowl in the refrigerator for at least 2 hours, or until the mixture is firm enough to scoop.

Pro Tip: For faster chilling, spread the mixture on a lined baking sheet and refrigerate—it chills more evenly and is easier to scoop.

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4. Shape the Truffles

• Use a small cookie scoop or spoon to portion out the chilled chocolate mixture.
• Roll each portion gently between your palms to form smooth, round balls.

Pro Tip: Lightly dust your hands with powdered sugar or cocoa to prevent sticking. Don’t over-roll—just enough to form a nice round truffle.

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5. Coat the Truffles

• Spread the crushed candy canes on a plate or shallow dish.
• Roll each truffle in the crushed candy canes until fully coated.
• Optional: Drizzle extra melted white chocolate over the truffles for a decorative finish.

Pro Tip: Crush candy canes in small batches to keep pieces fresh and crunchy.

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6. Serve

• Place the coated truffles on a parchment-lined baking sheet. Chill in the fridge for another 30 minutes to set.
• Bring to room temperature before serving for the perfect creamy texture.

Pro Tip: Let truffles sit at room temperature for 10–15 minutes before serving—this brings out the creamy white chocolate flavor and peppermint aroma.

Tips and Tricks for Success

• Use quality chocolate – High-quality white chocolate makes a huge difference in creaminess and flavor. I always reach for Ghirardelli or Lindt.
• Chill properly – Don’t rush the chilling process; the mixture needs to be firm enough to roll. Soft truffles can be messy.
• Portion evenly – A small cookie scoop ensures all your peppermint truffles are uniform in size and bake time (if baking is involved).
• Work quickly with coatings – Candy cane pieces can melt slightly from the warmth of your hands, so roll the truffles efficiently.
• Storage matters – Keep truffles in an airtight container in the fridge. Bringing them to room temperature before serving improves the texture and flavor.

Ingredient Substitutions and Variations

• White chocolate – You can swap for milk chocolate or dark chocolate if you want a richer, less sweet version.
• Peppermint extract – Crushed peppermint candies or a few drops of mint extract can be used instead. Adjust for strength.
• Coatings – Roll truffles in cocoa powder, finely chopped nuts, or sprinkles for a fun twist.
• Flavor additions – Add a teaspoon of espresso powder or orange zest to the truffle base for an extra flavor layer.
• Vegan option – Use coconut cream instead of heavy cream and dairy-free white chocolate to make vegan peppermint truffles.

Serving Suggestions

• I love serving these peppermint truffles on a festive platter with other white Christmas treats—it makes a beautiful centerpiece for holiday gatherings.
• Pair a few truffles with a cup of hot cocoa or peppermint mocha for a cozy winter evening treat.
• These Christmas truffles make a lovely addition to a gift box, wrapped in colorful paper or placed in small cellophane bags tied with ribbon.
• Place them alongside cookies and brownies on a dessert buffet—they add a creamy, refreshing contrast to baked goods.
• I sometimes enjoy one or two after dinner with a glass of sparkling wine—it feels indulgent without being too heavy.

Storage and Reheating Instructions

• Store peppermint truffles in an airtight container in the refrigerator for up to 2 weeks.
• For longer storage, freeze truffles for up to 3 months; thaw in the fridge overnight before serving.
• Keep coated truffles separate from each other to prevent sticking.
• Bring to room temperature for 10–15 minutes before serving to enjoy the soft, creamy texture.
• Avoid leaving truffles out at room temperature for long periods, especially in warm environments, to prevent melting.

Frequently Asked Questions

Can I make these truffles ahead of time?

Absolutely! You can make them a few days in advance and store them in the fridge. They even taste better after the flavors have had time to meld.

Can I use milk or dark chocolate instead of white chocolate?

Yes! Milk or dark chocolate works wonderfully. Just keep in mind that it will change the flavor profile, making it less sweet but still delicious.

How do I prevent the truffles from sticking to my hands?

Lightly dust your hands with powdered sugar or cocoa powder. Working quickly and keeping your hands cool also helps a lot.

Can I freeze peppermint truffles?

Definitely. Store them in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

What can I use if I don’t have peppermint extract?

You can use finely crushed peppermint candies or a few drops of mint extract. Start small and adjust to taste.

How long do these truffles last?

Stored in an airtight container in the fridge, they last up to 2 weeks. For longer storage, freezing is best.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite ways to enjoy these holiday truffles.