Easy homemade peppermint chocolate truffles are a simple, elegant treat and a perfect addition to any holiday party or cookie tray.
Candy complements the cookies and brownies on your holiday spread, and peppermint chocolate truffles are a seasonal favorite. These truffles combine rich semisweet chocolate ganache flavored with peppermint, coated in melted wafers and finished with crushed candy cane or festive sprinkles for a polished look and bright flavor.
Chocolate Truffles
These peppermint chocolate truffles are made from a smooth ganache center that firms up in the refrigerator, then gets dipped in a chocolate coating. No tempering required, and the results are professional-looking confections that are perfect for gifting or serving at gatherings.
How to Make Chocolate Truffles
Truffle Filling. The filling is a simple chocolate ganache flavored with peppermint. For a smooth, settable ganache you will use:
- Quality semisweet chocolate (chopped)
- Heavy whipping cream
- Peppermint extract
- Vanilla extract
To prepare, heat the cream and chopped chocolate together until the chocolate melts, then stir in the peppermint and vanilla. Let the ganache cool to room temperature, then refrigerate until firm—at least 4 hours, ideally 6 hours or overnight. Chilling time is important so the centers hold their shape when you scoop and coat them.
Scoop. Once firm, use a small cookie scoop (about 2 teaspoons) or a melon baller to portion the ganache into even balls. Roll quickly between your palms for a smooth finish, then place each ball on a lined baking sheet.
Chill. Insert a toothpick into the top of each truffle if you plan to dip them using the toothpick method, or use a dipping fork. Return the truffles to the refrigerator for at least 30–60 minutes so they are cold before dipping. Cold centers prevent the coating from melting into the ganache.
Coat. Melt white or dark chocolate wafers (or melting candy) until smooth. Dip each truffle, tapping off excess chocolate and setting them back on the lined tray. Use any remaining melted chocolate to drizzle a decorative pattern over the tops.
Decorate. Finish by sprinkling crushed candy canes, nonpareils, sea salt, or chopped nuts on the wet coating. The peppermint topping reinforces the flavor and gives a festive appearance.
Recipe Tips
Flavor variations: Swap the peppermint extract for orange, almond, or rum extract for different truffle profiles. You can also change the coating to milk, dark, or white chocolate to complement the filling.
Topping ideas: Use crushed candy cane, chopped nuts, toasted coconut, mini chocolate chips, or festive sprinkles to vary texture and presentation.
Ganache tips:
- Make sure chocolate and cream are fully combined and smooth so the ganache sets properly.
- Use heavy cream only; lighter dairy substitutes will produce a softer, less stable ganache.
- Prefer peppermint extract for a bright mint flavor; pure peppermint pairs exceptionally well with chocolate.
- If the ganache is too soft after chilling, gently reheat and add a bit more chocolate, or warm it and whisk in a small amount of powdered sugar to thicken slightly.
More practical tips:
- Crush candy canes in a food processor or place them in a sealed bag and use a rolling pin.
- If you prefer not to microwave chocolate wafers, melt them using a double boiler over simmering water.
- Keep toothpicks in truffles only if serving immediately at a party; remove them before packaging gifts.
- A melon baller produces evenly sized, attractive truffles if you don’t have a small scoop.
How to Store
Store: Keep truffles in an airtight container in the refrigerator for up to two weeks. Layer truffles between sheets of parchment paper to prevent sticking.
Freeze: Truffles freeze well for up to one month. Thaw in the refrigerator before serving. Avoid leaving truffles at room temperature for extended periods, as the ganache center can soften and lose its shape.
For more holiday candy recipes:
- Christmas Crack
- Toffee Recipe
- Homemade Butter Mints
- Chocolate Fudge
- Homemade Caramels
- Peppermint Oreo Fudge
Peppermint Chocolate Truffle Recipe
Servings: 24
Prep: 5 mins • Cook: 5 mins • Chill & Rest: 6 hrs • Total: 10 mins active
Ingredients
- 16 oz chopped semisweet chocolate (about four 4 oz bars)
- 1 cup heavy whipping cream
- 2 tsp peppermint extract
- 1 tsp vanilla extract
For the coating
- 16 oz dark or white melting wafers
- 1/4 cup finely crushed peppermint candy canes or sprinkles
Instructions
- Combine the chopped chocolate and heavy cream in a medium glass bowl. Microwave on high for 1 minute, whisk, then microwave in 30-second intervals until smooth. Stir in the peppermint and vanilla extracts.
- Cover and let stand at room temperature for 30 minutes, then refrigerate for 4–6 hours or until firm.
- Line a baking sheet with parchment paper. Use a small scoop (about 2 teaspoons) to form balls, rolling quickly between your hands for smoothness.
- Insert a toothpick into each ball if dipping with a toothpick; chill the formed balls for 1 hour so they are firm and cold.
- Melt half of the coating wafers in a glass jar or microwave-safe cup, heating in 30-second intervals until smooth. Let cool slightly.
- Dip each chilled truffle into the coating, tapping off excess, and return to the lined baking sheet. Repeat until all are coated.
- Drizzle with remaining melted coating and sprinkle crushed candy canes or sprinkles on top if desired.
- Chill for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Use a fork or chocolate dipping fork instead of a toothpick if preferred.
- Avoid adding large candies into the ganache so the centers stay smooth rather than lumpy.
Nutrition (approx.)
Calories: 256 kcal • Carbohydrates: 23 g • Protein: 2 g • Fat: 16 g • Saturated Fat: 10 g • Sugar: 20 g
Nutrition information is automatically calculated and should be used as an approximation.
Thank you to Natalie from Life Made Simple for this festive peppermint truffle recipe.