Description
Indulge in these Decadent Dark Chocolate Peppermint Truffles featuring a rich, creamy filling infused with peppermint extract and coated in either unsweetened cocoa powder or crushed peppermint candies. Perfect for holiday gifting or a festive treat, these truffles offer a smooth, melt-in-your-mouth texture with a refreshing minty twist.
Ingredients
Scale
Truffle Base
- 8 oz dark chocolate (70% cocoa or higher), chopped
- 1/2 cup heavy cream
- 1/4 teaspoon peppermint extract
- 1 tablespoon unsalted butter, at room temperature
- 1/4 teaspoon sea salt
Coating
- 1/4 cup unsweetened cocoa powder for dusting
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Prepare the Chocolate: Begin by chopping the dark chocolate into small pieces and placing it in a heatproof bowl. This ensures the chocolate melts evenly and smoothly.
- Heat the Cream: In a small saucepan over medium heat, bring the heavy cream just to a simmer. Avoid boiling to prevent scorching the cream.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. This allows the chocolate to soften and prepares it for mixing.
- Mix Until Smooth: Gently whisk the chocolate and cream together until smooth and fully combined. Then stir in the unsalted butter, peppermint extract, and sea salt until fully incorporated.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 1-2 hours or until the mixture is firm enough to scoop.
- Form the Truffles: Using a small cookie scoop or melon baller, portion the chilled chocolate mixture and roll each into a ball between your palms, being prepared for some messiness.
- Refrigerate Before Coating: Place the truffle balls on a parchment-lined baking sheet and chill again for 30 minutes until firm.
- Prepare Coatings: Set out separate bowls with unsweetened cocoa powder and crushed peppermint candies for coating the truffles.
- Coat the Truffles: Remove the truffles from the refrigerator and roll half in cocoa powder and the other half in crushed peppermint candies, ensuring each is fully coated. Place coated truffles back onto the baking sheet.
- Store and Serve: Transfer the finished truffles to a decorative box or serving dish. Store in the refrigerator for up to one week or enjoy immediately.
Notes
- Use high-quality dark chocolate (70% cocoa or higher) for the best flavor and texture.
- Handle the truffle mixture quickly when forming balls to prevent melting from your hands’ warmth.
- If the truffles become too soft during rolling, refrigerate them again to firm up.
- For a stronger peppermint flavor, you can add a few drops more peppermint extract, but be careful not to overpower the chocolate.
- Store truffles in an airtight container in the refrigerator to maintain freshness.
