Peppermint Truffles

There’s something about peppermint and chocolate that just screams winter magic. You know that moment when you’re wrapped up in a cozy blanket, the scent of fresh peppermint in the air, and a hot drink in your hands? That’s the feeling these Peppermint Truffles deliver in one perfect bite. They’re smooth, rich, and have that cool minty finish that wakes up your taste buds in the best way.

These little treats have quickly become a staple in our house every December. It started when I was trying to come up with a fun, homemade gift idea for neighbors and friends—something that looked impressive but wasn’t a total headache to make. Enter: peppermint truffles. The first time I made them, I knew I had struck gold. They’re festive, deeply chocolatey, and shockingly easy to pull off. No baking, no complicated tools, and just a handful of ingredients you probably already have.

Whether you’re making these to share at a holiday party, box up as gifts, or stash in the freezer for midnight snack runs (no judgment here), they’re going to bring some serious joy to your kitchen.

Why You’ll Love These Peppermint Truffles

• No baking required: These are no-bake, which means no fussing with ovens or worrying about overcooking.
• Just the right amount of mint: They’re rich and chocolatey with a subtle peppermint twist—not overpowering, just enough to make them feel special.
• Freezer-friendly: Make a big batch and keep them frozen. They thaw beautifully, and honestly? They’re even kind of amazing straight from the freezer.
• Great for gifting: Pop a few into a pretty box or tin, and you’ve got a homemade gift that feels extra thoughtful.
• Versatile: You can easily switch things up with different coatings or add-ins, depending on your mood or what’s in your pantry.

There’s also that melt-in-your-mouth texture—thanks to a luscious chocolate ganache base—balanced by the cool zing of peppermint extract. A dusting of crushed candy canes or a drizzle of chocolate over the top makes them look as good as they taste.

Prep Time and Servings

• Total Time: 2 hours (including chill time)
• Active Prep Time: About 25 minutes
• Servings: Makes about 20–24 truffles, depending on size

Nutrition (per truffle)
Calories: 120
Fat: 8g
Carbs: 12g
Sugar: 10g
Protein: 1g

Ingredients

• 8 oz semi-sweet chocolate, chopped (or use chocolate chips)
• ½ cup heavy cream
• 1 ½ teaspoons peppermint extract
• 1 tablespoon unsalted butter, room temperature
• ½ cup crushed candy canes (for rolling or sprinkling)
• ½ cup cocoa powder or powdered sugar (optional, for coating)
• Optional: melted chocolate for drizzling or dipping

Ingredient Highlights

• Semi-sweet chocolate: Smooth, rich, and not too sweet. You want a high-quality chocolate here, since it’s the main flavor.
• Heavy cream: Helps create that dreamy ganache texture.
• Peppermint extract: Just a teaspoon and a half brings all the holiday vibes. You can adjust slightly depending on your preference.
• Butter: Adds extra creaminess and helps the ganache set to that perfect truffle consistency.
• Crushed candy canes: For a pop of color and crunch. You can crush these in a zip-top bag with a rolling pin.

Step-by-Step Instructions

1. Make the Ganache

• Place the chopped chocolate in a heatproof bowl.
• In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (don’t boil).
• Pour the hot cream over the chocolate and let it sit for a minute or two to soften the chocolate.
• Stir gently with a whisk or spatula until the mixture is smooth and glossy.
• Add the peppermint extract and butter, and stir until fully incorporated.

Tip: If the chocolate isn’t fully melted, you can microwave the bowl in 10-second intervals, stirring in between, until smooth.

2. Chill the Mixture

• Cover the bowl and place it in the refrigerator for at least 1–2 hours, or until the ganache is firm enough to scoop.
• If you’re in a hurry, you can chill it in the freezer for about 30–40 minutes, but check it often so it doesn’t harden too much.

3. Roll the Truffles

• Line a baking sheet with parchment paper.
• Using a small cookie scoop or spoon, scoop out portions of ganache and roll into balls between your hands. About 1 tablespoon each is a good size.
• Work quickly—if the ganache gets too soft, pop it back into the fridge for a few minutes to firm up.

Tip: Lightly dust your hands with cocoa powder if the mixture is sticky.

4. Coat the Truffles

• Roll the truffles in crushed candy canes, cocoa powder, or powdered sugar.
• Alternatively, dip them in melted chocolate for a glossy finish, then sprinkle crushed candy cane on top before the chocolate sets.

Variation: For a more refined look, roll in unsweetened cocoa powder and drizzle with white chocolate.

5. Chill Again

• Return the truffles to the fridge for 15–20 minutes to set.
• Store in an airtight container in the refrigerator until ready to serve.

How to Serve

• Arrange on a platter with fresh mint sprigs for a pretty presentation.
• Add them to a holiday cookie tray alongside sugar cookies and shortbread.
• Box them up in festive tins for gifting—just add some parchment paper between layers.
• Pair with a mug of hot chocolate or peppermint tea for the ultimate cozy treat.

Additional Tips

• Use high-quality chocolate: This makes a big difference in the final flavor. If you wouldn’t eat it plain, don’t use it in truffles.
• Adjust the mint: If you prefer a milder peppermint flavor, start with 1 teaspoon extract and taste before adding more.
• Keep cool: These are best served chilled or just slightly softened at room temp. Too warm, and they’ll get a little melty.
• Make ahead: These truffles keep well in the fridge for up to a week and in the freezer for up to 3 months.
• Easy cleanup: Place parchment paper under your cooling rack or on the baking tray to catch any mess while dipping or coating.

Recipe Variations

• Dark Chocolate Peppermint: Use bittersweet chocolate for a more intense, less sweet truffle.
• White Chocolate Truffles: Swap semi-sweet for white chocolate and add a touch more peppermint extract.
• Coconut Peppermint: Add shredded coconut to the coating or into the ganache for a tropical twist.
• Gluten-Free: These truffles are naturally gluten-free—just double-check your peppermint extract and candy canes to be sure.
• Nutty Coating: Roll the truffles in finely chopped toasted almonds or pistachios instead of candy canes.

Serving Suggestions

• With dessert boards: Add truffles to a holiday dessert grazing board alongside mini cupcakes, cookies, and fruit.
• After-dinner treat: Serve these with decaf coffee or mint tea for a light, satisfying end to a meal.
• Holiday brunch: Yes, truffles at brunch are a thing—just one or two on a plate with fresh berries and pastries adds a touch of elegance.
• For kids: Skip the candy cane topping and use sprinkles or crushed chocolate cookies for a kid-friendly finish.

Freezing and Storage

• Fridge: Store in an airtight container in the refrigerator for up to 7 days. Place parchment paper between layers to prevent sticking.
• Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They’ll keep for up to 3 months.
• Reheating: No need to reheat—just let them sit at room temp for 10–15 minutes before serving.

Special Equipment

• Small cookie scoop: Keeps the truffles uniform in size.
• Double boiler or microwave-safe bowl: For melting chocolate.
• Parchment paper: Essential for easy cleanup and storing truffles.
• Cooling rack: Optional, but helpful if you’re dipping the truffles in melted chocolate.

FAQ

Can I use chocolate chips instead of chopped chocolate?
Yes! Good quality chocolate chips work just fine and melt beautifully with the cream.

Do I have to use peppermint extract?
You can skip it if you’re not into mint, or swap in vanilla or almond extract for a different flavor.

Can I use dairy-free cream or butter?
Absolutely—use full-fat coconut cream and a plant-based butter substitute for a dairy-free version.

Can I make these ahead for a party?
Yes! These truffles can be made several days in advance and kept in the fridge until serving.

Why is my ganache too soft?
Make sure you’ve let the mixture chill long enough. If it’s still soft, try adding a bit more chocolate next time or refrigerate a little longer.

How do I crush candy canes without making a mess?
Place them in a zip-top bag and crush with a rolling pin. For less mess, double-bag them.

Can I dip these in chocolate instead of rolling?
Definitely. Melt chocolate and dip the truffles using a fork, then place them on parchment to set.

What kind of chocolate should I use?
Semi-sweet is the most classic, but dark or milk chocolate also work—just be sure it’s something you enjoy eating on its own.

Can kids help make these?
Yes! Little ones can help roll the truffles and coat them. Just keep an eye on any peppermint extract handling.

Can I make them without peppermint?
Of course. Swap the extract for vanilla, orange, or almond depending on your flavor preference.

Conclusion

These Peppermint Truffles are proof that holiday magic can come in small, chocolatey packages. They’re rich, minty, and so easy to make—even if you’re not a confident baker. Plus, they look like they came from a fancy chocolate shop, which is always a bonus when you’re gifting or entertaining.

If you try this recipe, I’d love to hear how it goes! Leave a comment below or tag me in your peppermint truffle creations—I always love seeing your kitchen wins.

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