How To Make Peppermint Truffles
Enjoy refreshing bites of these decadent peppermint truffles by whipping up this easy recipe! Soft, chocolatey, and velvety smooth, all in one bite.
In a large saucepan, bring the cream to a simmer.
In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate.
Let stand for about 5 minutes, until the chocolate and butter are melted. Whisk the ganache until smooth and shiny.
Divide the ganache into 4 bowls. Add the peppermint oil.
Cover the ganache and refrigerate for about 3 hours, until firm.
Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets.
Chill for about 1 hour until firm.
Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings.
Serve and enjoy!
- Package the truffles in decorative bags or boxes. The coated truffles can be refrigerated up to 3 days.
- Other truffle flavorings: 1½ tablespoon of dark rum, 2 teaspoons of instant espresso powder dissolved in 2 teaspoons of water, or 1 teaspoon of ground cardamom.
- Calories: 932.55kcal
- Fat: 76.33g
- Saturated Fat: 45.77g
- Trans Fat: 0.47g
- Monounsaturated Fat: 23.70g
- Polyunsaturated Fat: 3.04g
- Carbohydrates: 74.68g
- Fiber: 6.69g
- Sugar: 64.02g
- Protein: 6.51g
- Cholesterol: 139.06mg
- Sodium: 484.53mg
- Calcium: 91.52mg
- Potassium: 476.88mg
- Iron: 3.58mg
- Vitamin A: 422.68µg
- Vitamin C: 0.48mg
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