Hey there, sweet treat lovers!
Are you in the mood for something festive? I’ve got a delightful recipe that will bring some holiday cheer to your kitchen.
Today, I’m sharing my Christmas peppermint truffles.
These little bites of chocolate goodness are packed with a refreshing minty flavor. Plus, they’re super easy to make!
Perfect for gifts or a tasty treat for yourself. Let’s dive into this sweet holiday magic!
Ingredient Substitutions
For a dairy-free alternative, thick cream can be replaced with full-fat coconut milk or cashew cream. Use the same amount and ensure it’s well-chilled before mixing. Peppermint essence can be substituted with food-grade peppermint oil, but use only a few drops as it’s more concentrated. For those avoiding white chocolate, try using unsweetened coconut butter mixed with powdered sugar and a pinch of salt. This maintains a similar texture and sweetness while offering a different flavor profile. Semi-sweet chocolate sections can be swapped for dark chocolate with a higher cocoa content for a richer, less sweet option. Adjust sweetness elsewhere in the recipe if needed. These substitutions accommodate various dietary needs while preserving the essence of the Christmas peppermint truffles.
Preparation Time | 15-30 minutes |
Cooking Time | 20-30 minutes |
Total Time | 140-240 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 20-30 g
- Fat: 110-120 g
- Carbohydrates: 150-170 g
Ingredients
- 1/4 cup thick cream
- 1/2 teaspoon peppermint essence
- 12 ounces white chocolate pieces
- 8 ounces semi-sweet chocolate sections
Step 1: Prepare the White Chocolate Base
Begin by chopping 8 ounces of white chocolate into small pieces and placing them in a heat-safe bowl.
In a small saucepan, heat the heavy cream and peppermint extract until it starts to simmer, then remove it from the heat and let it cool for a minute, ensuring it’s not bubbling.
Pour the warm cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes.
Step 2: Mix the Ganache
Gently stir the chocolate and cream mixture until you achieve a smooth, creamy texture.
If you encounter bits of unmelted chocolate, microwave the mixture in 5-second intervals, stirring in between, until fully melted.
Be careful not to overheat the mixture.
Cover the bowl with the ganache and chill in the refrigerator for at least 2 hours or overnight until solid.
Step 3: Form the Ganache Balls
Once the ganache has chilled and solidified, remove it from the refrigerator and let it sit at room temperature for 5 minutes.
Using a melon baller, cookie scoop, or spoon, scoop out the ganache and roll it into balls approximately 1-inch in diameter.
Place the rolled ganache balls onto a cookie sheet lined with wax or parchment paper.
Step 4: Cool the Truffles
Place the cookie sheet with the ganache balls back in the refrigerator to cool for at least 20-30 minutes.
This helps the balls maintain their shape when coated with chocolate.
Step 5: Coat with Chocolate
While the truffles are cooling, melt semi-sweet chocolate in a heat-safe bowl in the microwave using 30-second increments, stirring between intervals until smooth.
Dip each ganache ball into the melted chocolate using a fork, tapping the fork on the bowl’s side to remove excess chocolate.
Return the chocolate-covered truffles onto the lined cookie sheet.
Once all the truffles are covered, refrigerate them for another 20 minutes to let the chocolate set.
Step 6: Add Final Touches and Store
With the chocolate now set, melt any leftover chocolate or 4 ounces of white chocolate, if desired.
Use a spoon to drizzle the melted chocolate over the truffles for an elegant finish.
Store the finished truffles in the refrigerator until you are ready to serve them.
Enjoy these delightful treats!