Looking for a sweet indulgent holiday treat? Try these peppermint truffles. They are smooth, indulgent and perfect for any holiday season cookie exchange.
Winter is officially here guys. As I write this, it is 30 degrees and snowing. We’ve had 4-5 inches of snow today and expecting more tomorrow. It’s most likely going to be a snow day of staying inside and eating winter desserts like these peppermint truffles. They are tiny treats packed with indulgent chocolate and the cooling flavor of peppermint in every bite. Perfect for holiday gifting and cookie exchange platters.
I am not sure why I don’t make truffles much. Everyone loves them and are always a great idea for stocking stuffers. Plus, they are incredibly simple to make at home. This year, I wanted to add more holiday flavor to my classic chocolate truffles for cookie boxes and I am so glad I made these peppermint truffles as they are a big hit with everyone who has tested them for me.
The key to great truffles is the starting ingredient – chocolate. You need good quality chocolate and you can’t skimp on this. I love Ghirardelli 70% bittersweet chocolate bars but you can start with any kind of chocolate you prefer. Once melted and smooth, this recipe whisks in peppermint extract and crushed peppermint candy canes. The crushed candy canes add that crunch you need in any sweet, indulgent treat. Truly amazing!
This holiday season, as you fill your cookie platters and holiday boxes for friends and family, add these peppermint truffles! They will bring much need holiday cheer to any day. Enjoy!
¾ cup heavy cream
2 tablespoons butter
8 ounces semisweet or bittersweet chocolate, chopped
¼ teaspoon peppermint extract
3 candy canes, crushed
toppings: finely crushed candy canes, red sanding sugar, cocoa powder
In a medium saucepan set over medium heat, bring the heavy cream and butter to boil.
Pour over chopped chocolate and let sit for 5 minutes. Stir in the peppermint extract until smooth and then stir in the crushed candy canes. Refrigerate the chocolate until firm, about 1 to 2 hours.
Roll tablespoons of chocolate into balls and roll in crushed candy canes. Refrigerate until set, 1 to 2 hours.
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