Name: Peppermint Truffles
Prep time: 45 min
Cook time: 5 min
Total time: 4 h
Yield: 12-15 truffles
Ingredients: ¾ cup heavy cream; 2 tablespoons unsalted butter; 8 ounces semisweet or bittersweet chocolate, chopped; ¼ teaspoon peppermint extract; 3 candy canes, crushed; Finely crushed candy canes (for topping); Red sanding sugar (for topping); Cocoa powder (for topping)

Peppermint Truffles have a magical way of signaling the holiday season, don’t they? There’s just something incredibly enchanting about that first bite into a rich, decadent chocolate shell, revealing a cool, refreshing peppermint ganache within. As a confection, truffles themselves boast a storied past, originating in French kitchens as a luxurious treat mimicking the prized underground fungus. While the classic chocolate truffle has delighted palates for centuries, the addition of vibrant peppermint oil transforms them into a quintessential wintertime indulgence, synonymous with festive gatherings and cozy evenings by the fire.

I’ve always found that the combination of deep, bittersweet chocolate and crisp, cool peppermint is simply irresistible. It’s this delightful interplay of flavors and textures—the creamy smoothness melting on your tongue, followed by that invigorating burst of mint—that makes Peppermint Truffles such a beloved dessert. They are not only a show-stopping addition to any dessert platter but also surprisingly simple to prepare, making them a perfect homemade gift or a delightful personal treat. Join me as we explore the art of creating these irresistible confections.

Ingredients:

For the Peppermint Chocolate Ganache:
- 12 ounces (approximately 340g) high-quality semi-sweet or dark chocolate (60-70% cacao), finely chopped. Using a good quality chocolate is paramount for truly exquisite peppermint truffles, as it forms the very heart of their flavor and texture. Avoid chocolate chips as they often contain stabilizers that can affect the ganache’s smoothness.
- 1 cup (240ml) heavy cream (also known as whipping cream or double cream), full-fat for richness. The fat content of heavy cream is essential for creating a smooth, stable ganache.
- 2 tablespoons (28g) unsalted butter, cut into small pieces. Butter adds a luxurious silkiness and helps to emulsify the ganache, contributing to a wonderfully decadent mouthfeel in your peppermint truffles.
- 1 teaspoon pure peppermint extract. This is where the delightful peppermint flavor truly shines! Adjust to your preference, starting with 1 teaspoon and adding more if you desire a stronger minty kick.
- ¹⁄₂ teaspoon vanilla extract (optional, but highly recommended for depth). Vanilla complements the chocolate and peppermint beautifully, adding another layer of complexity to these festive peppermint truffles.
- A pinch of fine sea salt. A tiny bit of salt enhances all the other flavors, making the chocolate taste even richer.
For Coating and Decorating:
- 8 ounces (approximately 225g) good quality coating chocolate (dark, milk, or white), melted and tempered if desired for a snap, or simply melted. This will create the lovely outer shell of your peppermint truffles. If you’re going for a shiny, snappy finish that doesn’t melt easily at room temperature, tempering is key. Otherwise, a simple melt will suffice for home enjoyment.
- ¹⁄₂ cup (approximately 100g) crushed peppermint candies or candy canes. These provide that signature crunch and vibrant peppermint flavor on the exterior of your peppermint truffles. You can crush them yourself using a rolling pin or food processor.
- 2 tablespoons unsweetened cocoa powder (for rolling, optional). For a classic, rustic finish on some of your peppermint truffles.
- 2 tablespoons powdered sugar (for rolling, optional). Another alternative for a simple, elegant coating.
- 2 ounces (approximately 56g) white chocolate, melted (for drizzling, optional). A beautiful way to add visual appeal and an extra touch of sweetness to your finished peppermint truffles.
- Holiday sprinkles (optional, for extra festivity). Feel free to get creative with your decorations!

Preparing the Peppermint Ganache Base:

Finely Chop the Chocolate:

First, I like to take my high-quality semi-sweet or dark chocolate and chop it very, very finely. This is a crucial step for a smooth ganache. The smaller the pieces, the more evenly and quickly the chocolate will melt when the hot cream is poured over it, preventing lumps and ensuring a silky-smooth texture for your peppermint truffles. You can use a sharp chef’s knife for this; aim for pieces no larger than a chocolate chip.

Once chopped, transfer all the chocolate into a heat-proof medium-sized bowl. Make sure the bowl is clean and completely dry.

Heat the Cream and Butter:

In a small saucepan, combine the heavy cream and the small pieces of unsalted butter. Place the saucepan over medium heat. Gently heat the mixture, stirring occasionally, until it just begins to simmer. Look for tiny bubbles forming around the edges of the pan, but do not allow it to come to a rolling boil. Overheating the cream can cause it to separate or burn, which would negatively impact the flavor and texture of your peppermint truffles. The butter should be fully melted by this point.
Infuse the Peppermint Flavor:

As soon as the cream mixture reaches a gentle simmer and the butter is fully melted, remove the saucepan from the heat. Now, carefully stir in the pure peppermint extract and the optional vanilla extract, along with the pinch of sea salt. The warmth of the cream will help to fully disperse these flavors throughout, ensuring every bite of your peppermint truffles is perfectly balanced with minty goodness.
Combine and Emulsify for a Silky Ganache:

Immediately pour the hot cream mixture directly over the finely chopped chocolate in the heat-proof bowl. Do not stir yet! Allow the mixture to sit undisturbed for about 5-7 minutes. This resting period gives the hot cream sufficient time to melt the chocolate thoroughly. I always find this waiting step challenging, but it truly makes a difference in achieving that perfectly smooth ganache.

After the resting period, use a spatula or a whisk to gently stir the mixture, starting from the center of the bowl and slowly working your way outwards. Continue stirring slowly and steadily until the mixture is completely smooth, glossy, and homogeneous. This process of combining fats and liquids is called emulsification, and it’s key to preventing separation in your ganache. Keep stirring until there are absolutely no visible lumps of chocolate remaining, and the ganache for your peppermint truffles looks utterly divine and utterly irresistible.
Chill the Ganache to Perfection:

Once your ganache is beautifully smooth, cover the bowl tightly with plastic wrap, ensuring the plastic wrap touches the surface of the ganache to prevent a skin from forming. This is important for maintaining a creamy texture.

Refrigerate the ganache for a minimum of 2-3 hours, or ideally, overnight. The longer chilling time allows the ganache to firm up completely and become easy to scoop and roll. I find that chilling it overnight yields the best results for perfectly shaped peppermint truffles. You’ll know it’s ready when it’s firm enough to scoop but still pliable enough to roll without crumbling. It should have the consistency of a thick peanut butter or soft playdough.

If you’re in a hurry, you can place it in the freezer for about 45-60 minutes, stirring every 15 minutes to ensure even chilling, but keep a close eye on it to prevent it from freezing solid. The consistency is paramount for easy rolling.

Rolling and Shaping Your Peppermint Truffles:

Prepare Your Workspace:

Before taking the ganache out of the fridge, set up your workstation. Line a baking sheet with parchment paper or wax paper. Prepare a small bowl with your crushed peppermint candies, another with cocoa powder, and another with powdered sugar if you plan to use these coatings. Having everything ready makes the rolling process much smoother and less messy.
Scoop the Ganache:

Remove the chilled ganache from the refrigerator. Using a small cookie scoop (about 1 teaspoon to 1 tablespoon in size) or two spoons, scoop out uniform portions of the ganache. Uniform size is key for professional-looking peppermint truffles. If the ganache is too hard to scoop, let it sit at room temperature for 10-15 minutes to soften slightly. If it’s too soft, return it to the fridge for another 30 minutes.

Roll the Truffles:

With clean, slightly cool hands, gently roll each scooped portion of ganache into a smooth sphere. Try to work quickly to prevent the ganache from melting from the warmth of your hands. If your hands start to get sticky or warm, rinse them under cold water, dry them thoroughly, and continue rolling. Don’t worry if they’re not perfectly round right away; you’ll get better with practice. The goal is to create nicely shaped balls for your peppermint truffles.

As you roll them, you can immediately coat some in cocoa powder or powdered sugar by gently placing them in the bowl and shaking it lightly to coat. Place these finished truffles onto your prepared baking sheet. For those you plan to coat in chocolate, place them directly onto the baking sheet without rolling in powder.

Initial Chill for Firmness:

Once all your peppermint truffles are rolled (and some optionally coated in powder), return the baking sheet to the refrigerator for another 15-30 minutes. This quick chill will ensure they are firm and cold, making them much easier to coat in melted chocolate without them losing their shape or melting. This firm foundation is essential for a beautiful, even chocolate coating.

Coating the Peppermint Truffles:

Prepare the Coating Chocolate:

Now it’s time to prepare the chocolate coating for your peppermint truffles. You have a few options here:
- Simple Melt (for home enjoyment): Place your coating chocolate in a microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring thoroughly after each interval, until the chocolate is mostly melted and smooth. Be very careful not to overheat it, as burnt chocolate is unusable. Alternatively, use a double boiler: place chocolate in a heat-proof bowl set over a saucepan of simmering water (make sure the water doesn’t touch the bottom of the bowl). Stir until melted and smooth. Remove from heat immediately once melted.
- Tempering Chocolate (for a professional, snappy, non-melting finish): If you want your peppermint truffles to have a beautiful shine and a firm snap, I highly recommend tempering the chocolate. This involves carefully melting the chocolate to a specific temperature, cooling it, and then bringing it back up slightly to stabilize the cocoa butter crystals. There are several methods (seed method, tabling method). For home use, the seed method is easiest: melt ²⁄₃ of your chocolate to 115-120°F (46-49°C) for dark, 110-115°F (43-46°C) for milk/white. Remove from heat and stir in the remaining ¹⁄₃ of chopped chocolate until it cools to 88-91°F (31-32°C) for dark, 86-88°F (30-31°C) for milk/white. Maintain this working temperature as you dip. This step ensures your peppermint truffles will look and feel truly professional.
Regardless of the method, ensure your melted chocolate is smooth and has a good flowable consistency for dipping.
Dip the Truffles:

Retrieve the chilled truffles from the refrigerator. Using a dipping fork (a specific tool designed for this) or a regular fork, carefully pick up one truffle at a time. Submerge the truffle completely into the melted chocolate. Tap the fork gently against the side of the bowl to allow any excess chocolate to drip off. This helps create a thin, even coating and prevents a thick “foot” from forming at the bottom of your peppermint truffles. A thin, even coating is desirable for the best texture.

Set the Coating:

As soon as you’ve dipped a truffle and removed the excess chocolate, carefully transfer it back to the parchment-lined baking sheet. If you plan to decorate with crushed peppermint candies, sprinkles, or other toppings, apply them immediately while the chocolate coating is still wet. This ensures they adhere beautifully to your peppermint truffles. For truffles you plan to drizzle with white chocolate, you can place them plain on the sheet.

Repeat this process with the remaining truffles. Once all truffles are coated and decorated, place the baking sheet back into the refrigerator for 20-30 minutes, or until the chocolate coating is completely set and firm. If you tempered your chocolate, they can set at room temperature.

Decorating Your Peppermint Truffles:

Crushed Peppermint Candies:

This is my favorite way to finish these peppermint truffles! To prepare the crushed peppermint candies, you can place candy canes or hard peppermint candies in a zip-top bag and crush them with a rolling pin, or pulse them briefly in a food processor. Be careful not to make them too fine; some larger pieces add wonderful texture. As mentioned in step 12, sprinkle these over the wet chocolate coating immediately after dipping for the best adhesion. The vibrant red and white against the chocolate are visually stunning and scream “holiday”! These are truly the signature element of classic peppermint truffles.
White Chocolate Drizzle:

For an elegant touch, melt about 2 ounces of white chocolate using the microwave (short bursts, stirring often) or a double boiler. Transfer the melted white chocolate into a small piping bag or a zip-top bag with a tiny corner snipped off. Once your dark chocolate coating on the truffles has fully set, drizzle the white chocolate decoratively over the top. You can create zigzags, stripes, or any pattern you like. Allow this drizzle to set before handling the peppermint truffles further.
Cocoa Powder / Powdered Sugar Roll:

For a more classic, rustic truffle appearance, simply roll the freshly shaped ganache balls (before the chocolate coating step) in unsweetened cocoa powder or powdered sugar. These create a beautiful contrast and offer a slightly different texture experience for your peppermint truffles. Ensure they are well-coated on all sides for the best finish.

Other Festive Decors:

Don’t be afraid to get creative! You can use edible glitter, small holiday sprinkles, or even finely chopped nuts if you want to add another dimension of texture. The key is to apply them while the chocolate coating is still wet to ensure they stick properly to your homemade peppermint truffles.

Storage and Enjoyment:

Proper Storage:

Once your exquisite peppermint truffles are fully set and decorated, store them in an airtight container in the refrigerator. They will keep beautifully for up to 2-3 weeks. If you want to keep them longer, they can be frozen for up to 2 months. Make sure to separate layers with parchment paper to prevent sticking. Proper storage is essential to maintain their freshness and texture.
Bringing to Room Temperature:

For the absolute best flavor and texture experience, I always recommend removing your peppermint truffles from the refrigerator about 15-30 minutes before serving. This allows them to come closer to room temperature, which softens the ganache slightly and allows the complex flavors of the chocolate and peppermint to truly shine through. Eating them straight from the fridge will yield a firmer bite, which some people enjoy, but the nuance of flavor is enhanced with a slight warm-up.

These homemade peppermint truffles are truly a delightful treat, perfect for holiday gatherings, edible gifts, or simply a luxurious indulgence for yourself. Enjoy every minty, chocolatey bite!

Conclusion:

And there you have it, my friends! We’ve reached the sweet finale of our journey, and I genuinely hope you’re as excited as I am about the incredible potential of this recipe. What truly sets these delightful confections apart, making them an absolute must-try in my book, is their utterly irresistible combination of rich, dark chocolate and the invigorating burst of cool peppermint. It’s a classic pairing, yes, but one that, when executed with such simple elegance, transforms into something truly magical. Imagine biting into that velvety smooth interior, the way the chocolate melts effortlessly, followed by that refreshing minty tingle – it’s a sensory experience that’s both comforting and utterly sophisticated. Beyond their exquisite taste, these treats offer a fantastic homemade touch, something that always elevates any occasion or gift. They are, without a doubt, a crowd-pleaser that will disappear quickly!

I can confidently say that these aren’t just any ordinary dessert; they’re an experience waiting to happen in your kitchen. The process is surprisingly straightforward, yielding results that look and taste like they came straight from a gourmet patisserie, yet all the effort comes from your loving hands. This ease of creation, combined with their undeniably luxurious appeal, is precisely why I urge you to give them a go. They’re perfect for impressing guests without the stress, or simply for treating yourself to a moment of pure bliss. Trust me, the sheer joy of creating something so delectable from scratch, knowing every ingredient that goes into it, is a reward in itself. Plus, they make your kitchen smell absolutely divine, which is always a bonus!

Serving Suggestions to Elevate Your Experience

Once your beautiful creations are chilled and ready, the possibilities for enjoyment are endless! I love serving these Peppermint Truffles as a refined after-dinner treat, perhaps alongside a strong espresso or a calming cup of peppermint tea to really lean into that refreshing flavor profile. They also make an incredibly elegant addition to any holiday dessert platter, adding a festive pop of color and a delightful textural contrast among cookies and cakes. For a cozy winter evening, consider pairing them with a steaming mug of hot cocoa; the warmth of the drink and the cool, rich truffle create a symphony of flavors that is simply divine. And if you’re feeling particularly generous, arrange them in a pretty box tied with a ribbon for the most thoughtful, homemade gift. They travel well and are always, always appreciated.

Get Creative: Delightful Variations to Try

While the classic version is undeniably perfect, I always encourage you to play around and make the recipe truly your own! For an extra layer of decadence, consider dipping a few of your truffles into melted white chocolate and then drizzling them with dark chocolate, or vice versa, for a stunning visual contrast. You could also roll some in finely chopped toasted pecans or walnuts for a delightful crunch, or even a sprinkle of unsweetened cocoa powder for a more sophisticated, slightly bitter finish. For a boozy twist, a tiny splash of peppermint schnapps or crème de menthe can be added to the mixture for an adult-only indulgence – just be mindful of the liquid ratio! And if you want to dial up the festive factor even further, a sprinkle of edible glitter or a dash of finely crushed freeze-dried raspberries can add both color and a subtle tartness. The beauty of this recipe is its adaptability.

So, what are you waiting for? This truly is a recipe that deserves a spot in your baking repertoire. I truly believe that once you experience the ease of making and the sheer delight of tasting these wonderful treats, you’ll find yourself coming back to this recipe again and again. Don’t let another season pass without experiencing the joy of these homemade wonders. I genuinely can’t wait for you to try this recipe for Peppermint Truffles! Please, please make them, share them with loved ones, and most importantly, share your experience with me. Did you try a fun variation? How did your family react? Tag me on social media or drop a comment below; I absolutely adore hearing about your culinary adventures. Happy truffle making!