Easy Peppermint Bark Chocolate Truffles

Peppermint Bark Chocolate TrufflesThere’s a car wash a half-mile from my house that has the sweetest little gift shop.  Modeled after a steam boat, The Delta Queen lies next to a canal and at times has ducks and geese waddling around the nearby koi fish pond. It’s close enough to my house that in the summer months we’ll occasionally hear the low hum of the steamboat horn if we listen close enough.

I have a difficult time passing through the store without buying anything because the owner packs it to the brim with every shelf, table and display adorned with the most darling items imaginable.  I entered the store one day, not intending to buy anything, when I happened to see a little book with beautiful chocolate truffles on the cover.  I thought, “Nope.  Not gonna buy it.  These truffles look too fussy and time consuming.  Fuggeddaboutit.”  Then I scanned the recipes and they actually didn’t seem too complicated.  I’m always up for a challenge so yeah, I bought it. 🙂

We had the pastors and their wives over for dinner one night and I made the Vanilla Bean Toasted Coconut Truffles.  They were divine.  One of the pastors called them “delectable” and said I should try selling them.  They were a bear to make, but that’s because the ganache was too soft.  You kinda have to feel it out to see how much chocolate to liquid ratio you’ll need.

Enter these peppermint truffles.  2 ingredients: chocolate and cream.  I used a bag of chocolate chips, peppermint extract, and about 3/4 cup heavy cream.  (I’ve also used full-fat coconut milk which works just as well.)

Scoop of Chocolate for truffle

These are so much fun for a holiday get-together!  They also make wonderful gifts or simply to keep on hand for an after dinner treat.  Your friends and your taste buds will thank you. 🙂

Peppermint Truffle with Bite

INGREDIENTS
  • 3/4 cup heavy cream
  • ½ teaspoon peppermint extract
  • 12 ounces semi-sweet chocolate
  • 12 ounces white chocolate
INSTRUCTIONS
  • In a small saucepan heat the heavy cream and peppermint extract until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour in the chocolate chips and allow it to sit for about 2-3 minutes.
  • Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can heat the mixture on low, stirring constantly, for 5 second intervals until fully melted.  Do not overheat the mixture.  If mixture is too thick, add a couple tablespoons of warm cream until smooth. (Cream must be warm to prevent the chocolate from seizing up.)
  • Pour mixture in a 9×9 pyrex glass pan in the freezer to chill. Allow it to chill for 45 minutes to an hour, or until solid. Can be chilled overnight.
  • Once the ganache is chilled and solid, remove from the freezer. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. If desired, you can roll truffles in powdered sugar to make them more firm for dipping.  Place these onto a cookie sheet lined with wax or parchment paper.
  • Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the freezer to allow to cool for at least 20 minutes.
  • When the truffles are cooled, remove from freezer and set aside. Melt the white chocolate chips in a heat safe bowl in the microwave by following the directions, 30 second increments stirring in between.  A couple tips:  After chocolate is melted you may add 1/2 teaspoon of oil to thin out the chocolate if desired.  You may also add a touch of red food color gel for a pinkish tint.
  • Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper.  While chocolate is still wet, sprinkle crushed candy canes on top of the truffles.  Once all truffles are covered, place them back into the fridge for another 5 minutes to allow the chocolate to set.
  • After they are set I prefer to cover mine with plastic wrap and leave them out so the crushed candy doesn’t get gooey or sticky from the fridge.  It’s best to serve these the same day you make them, however they will keep for a few days tightly sealed in a ziploc bag or if you’ll be serving them more than 4 or 5 days after they are made, it’s best to store them in the refrigerator.  (The crushed candy may “melt” or get sticky, but still tastes delicious!)

Easy Peppermint Bark Chocolate Truffles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-22 truffles
 
Dark chocolate peppermint truffles dipped in white chocolate decorated with a dusting of crushed candy cane.
Ingredients
  • ¾ cup heavy cream
  • ½ teaspoon peppermint extract
  • 12 ounces semi-sweet chocolate
  • 12 ounces white chocolate
Instructions
  1. In a small saucepan heat the heavy cream and peppermint extract until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour in the chocolate chips and allow it to sit for about 2-3 minutes.
  2. Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can heat the mixture on low, stirring constantly, for 5 second intervals until fully melted. Do not overheat the mixture. If mixture is too thick, add a couple tablespoons of warm cream until smooth. (Cream must be warm to prevent the chocolate from seizing up.)
  3. Pour mixture in a 9x9 pyrex glass pan in the freezer to chill. Allow it to chill for 45 minutes to an hour, or until solid. Can be chilled overnight.
  4. Once the ganache is chilled and solid, remove from the freezer. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. If desired, you can roll truffles in powdered sugar to make them more firm for dipping. Place these onto a cookie sheet lined with wax or parchment paper.
  5. Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the freezer to allow to cool for at least 20 minutes. When the truffles are cooled, remove from freezer and set aside.
  6. Melt the white chocolate chips in a heat safe bowl in the microwave by following the directions, 30 second increments stirring in between. A couple tips: after chocolate is melted you may add ½ teaspoon of oil to thin out the chocolate if desired. You may also add a touch of red food color gel for a pinkish tint.
  7. Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper. While chocolate is still wet, sprinkle crushed candy canes on top of the truffles. Once all truffles are covered, place them back into the fridge for another 5 minutes to allow the chocolate to set.
  8. After they are set I prefer to cover mine with plastic wrap and leave them out so the crushed candy doesn't get gooey or sticky from the fridge. It's best to serve these the same day you make them, however they will keep for a few days tightly sealed in a ziploc bag or if you'll be serving them more than 4 or 5 days after they are made, it's best to store them in the refrigerator. (The crushed candy may "melt" or get sticky, but still tastes delicious!)

 

 

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