Smooth, rich Dark Chocolate Peppermint Truffles are coated with crushed soft peppermints and make the perfect minty bite for the holiday season!
Happy December! I can’t believe the year is almost over and that this is the last month for Feast & Devour Cooking Club. Not to fear though, next year I’ll be joining a larger group of bloggers each month sharing our favorite recipes around a specific ingredient theme. Since is the holiday season and winter our final recipes this year are all about peppermint, so I decided to dust off a classic reader favorite from years ago and update the photos. These dark chocolate peppermint truffles are super easy to make and dangerously irresistible!
I may or may not have eaten most of them myself over the course of a few days, thank goodness for the gym (right?!) Whether you make them for yourself, a friend or to share at a party, you’re going to love these rich, dark chocolate truffles coated with crushed peppermint candy. They’re sure to put you and your friends in the holiday spirit; I hope you’ll enjoy!
Dark Chocolate Peppermint Truffles
Prep
Cook
Total
Yield 3 dozen truffles, depending on size
Ingredients
- 1/2 c heavy cream
- 2 Tbs butter
- 1 Tbs corn syrup
- 8 oz. dark chocolate chips
- 24 soft round peppermints*, crushed
Instructions
- In a saucepan over medium-low heat, combine the heavy cream, butter and syrup, cook until it simmers. Set the cream mixture aside to cool for 5 minutes.
- Melt the chocolate chips in a glass bowl in the microwave for 1 minute, whisk until smooth, heating in additional 15 second increments if necessary.
- Whisk in half of the cream mixture to the chocolate until smooth, add the remaining cream to the chocolate and whisk until smooth.
- Let cool to room temperature, then cover and refrigerate for 3-4 hours.
- Using a 1 Tbs cookie scoop portion the chocolate out and roll into balls, roll in the crushed peppermint.
- Serve immediately, refrigerate leftovers for up to 1 week.
Notes
*You can use hard candy peppermints, but if you refrigerate them the mint candy will melt a bit due to the chilling process. For best results roll the truffles in the crushed mints before serving.
Recipe adapted from All Purpose Truffles in Chocolate by Nick Malgieri
Courses candy, dessert
Make sure to check out the rest of the peppermint recipes for Feast & Devour this month:
Peppermint Bark from Bread Booze Bacon
Boozy Peppermint Hot Chocolate from Cooking with Curls
Peppermint Cupcakes with White Chocolate Buttercream Frosting from Home.Made.Interest.
Still looking for more minty inspiration?
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