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.
Equipment
- Medium heatproof bowl
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Baking Sheet
- Spoon or small cookie scoop
- Optional whisk
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Store and Serve
- Place the coated truffles on a parchment-lined baking sheet. Chill in the fridge for another 30 minutes to set.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.
- 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.
Notes
Nutritional Value (per truffle, approximate)
- Calories: 110
- Fat: 7g
- Saturated Fat: 4.5g
- Carbohydrates: 11g
- Sugar: 10g
- Protein: 1g
- Sodium: 20mg
- Fiber: 0g