Introduction

Peppermint truffles are a delightful holiday treat that combine creamy white chocolate ganache with a rich dark chocolate coating. Infused with refreshing peppermint, these bite-sized confections are perfect for gifting or enjoying as a festive indulgence.

A close-up view of round chocolate truffles stacked in a small pile on a metal cooling rack placed on a white marbled surface. Each truffle has a dark chocolate smooth outer layer decorated with white chocolate drizzle forming curved lines and loops on the top and sides. Some truffles are topped with small pink crushed pieces, adding texture and color contrast. The background is softly blurred with a hint of red fabric, highlighting the rich dark brown and creamy white colors of the truffles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces white chocolate, divided (We used Ghirardelli White Chocolate Chips)
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon peppermint extract
8 ounces dark chocolate (We used Ghirardelli Dark Chocolate Wafers)
Chocolate sprinkles or crushed peppermint pieces for sprinkling (optional)

Instructions

Step 1: Prepare a large baking sheet by lining it with a silicone mat or wax paper. Set aside. Depending on the size of your baking sheet, you may need two.
Step 2: In a medium saucepan over low heat, melt 8 ounces of white chocolate with heavy cream, butter, and peppermint extract, stirring until smooth and combined.
Step 3: Pour the mixture into a microwave-safe bowl and transfer it to the refrigerator to chill until firm, at least one hour or longer.
Step 4: Once set, remove the mixture from the refrigerator. Using a small scoop, form 1-inch balls of the white chocolate ganache, keeping them uniform in size and shape.
Step 5: Place the ganache balls about an inch apart on the prepared baking sheet and return them to the refrigerator until firm.
Step 6: Meanwhile, melt the dark chocolate in a microwave-safe bowl by heating in 15–20 second intervals, stirring until smooth.
Step 7: Remove the ganache balls from the refrigerator and dip each one into the melted dark chocolate using a fork. Shake off excess chocolate and place them back on the baking sheet.
Step 8: Refrigerate the dipped truffles for about 30 minutes until the chocolate coating is set.
Step 9: Melt the remaining 4 ounces of white chocolate and drizzle it over the truffles using a spoon or a piping bag with a small tip. Sprinkle with crushed peppermint candy or chocolate sprinkles if desired.

Tips & Variations

For a stronger peppermint flavor, add a few more drops of peppermint extract, but be careful not to overpower the chocolate.
Use good-quality chocolate for the best texture and flavor in your truffles.
Try rolling the ganache balls in cocoa powder or crushed nuts instead of dipping them for a different texture.
Chill the ganache balls thoroughly before dipping to prevent melting and ensure a clean coating.

Storage

Store peppermint truffles in an airtight container in the refrigerator for up to two weeks. Bring them to room temperature before serving for the best flavor and texture. You can also freeze them for up to three months; thaw in the refrigerator overnight before enjoying.

How to Serve

A close-up view of a pile of round chocolate truffles arranged in two layers on a metal cooling rack over a white marbled surface. Each truffle has a smooth dark chocolate shell and is decorated with thin white chocolate stripes drizzled on top, adding texture and contrast. Some truffles are topped with small dark chocolate sprinkles, while others have crushed pink peppermint pieces scattered on them and around the rack. The background is softly blurred with a hint of red fabric. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for coating?

Yes, you can substitute milk chocolate if preferred. It will create a sweeter coating that pairs well with the peppermint white chocolate ganache.

How do I prevent the ganache from becoming grainy?

Be sure to melt your white chocolate gently over low heat and stir constantly. Avoid overheating to keep the ganache smooth and creamy.