In My Kitchen: Peppermint Truffles

Every year, I make a new variety of festive truffle for the holidays. I love mint so much (Mint Chocolate Chip ice cream, York Peppermint Patties, Mint M&M’s, etc). I think this is by far my favorite truffle recipe for the sheer minty-ness of it all.

Well worth the cost of the ingredients, in my opinion!

You’ll need:

  • 1 cup heavy cream
  • 2 teaspoons peppermint extract
  • 48 oz white chocolate (I used Lindt)
  • 32 oz semi-sweet chocolate (I used Ghirardelli)


1. Chop 32 oz of the white chocolate and place in a heat-safe bowl.

2. In a small saucepan over medium heat, heat heavy cream and peppermint extract until the mixture begins to shimmer. Remove from heat and allow to cool for a minute (the cream should not be bubbling), then pour it over the chopped white chocolate.

3. Stir the chocolate mixture slowly until all the chocolate has melted and you have a creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy, you can place the bowl in the microwave to heat in 5 second intervals until it’s all melted. DO NOT overheat or burn the mixture.

4. Cover the bowl of ganache and place in refrigerator to chill for at least 2 hours, or until solid. You can also leave it in the fridge overnight.

5. Once the ganache is solid, remove from the refrigerator. Using a melon baller or cookie scoop, scoop out the ganache and roll into 1-inch balls. Place these balls onto a cookie sheet lined with parchment paper.

6. Place the cookie sheets with the truffles in the fridge to cool for at least 30 minutes.

7. When the truffles are cooled, remove from fridge. Melt the semi-sweet chocolate in a heat-safe bowl in the microwave over 30-second increments. Do not overheat or burn the chocolate.

8. Dip the truffles one at a time into the bowl of melted chocolate. Use a fork for a less messy method of this.

9. Place the chocolate-covered truffles back onto the cookie sheet with parchment paper. Refrigerate for another 30 min to allow chocolate to set.

10. When the chocolate is set, melt the remaining 16 oz white chocolate in a heat-safe bowl in the microwave. Dip a spoon in the white chocolate and drizzle it over the truffles.

11. Store the truffles in the refrigerator until ready to serve.

Source: House of Yumm

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