Chocolate Peppermint Truffles

Chocolate Peppermint Truffles
Prep Time BG 25+chilling

Prep Time


Cook Time BG 15

Cook Time


Total Time BG 40+chilling

Total Time


Serving BG 6



Recipe is written and created by Cristy Steward-Harfmann of the Happy Family Blog


For the Peppermint Chocolate Truffles:

  • ½ cup heavy whipping cream
  • 8 ounces semi-sweet chocolate finely chopped
  • 3 Tablespoons unsalted butter cubes of butter at room temp
  • 1/2 teaspoon peppermint extract

For the Chocolate Coating:

  • 4 ounces semi-sweet chocolate chopped
  • 2 full-size candy canes crushed


  1. Chop your chocolate into fine pieces. Over low heat, heat heavy whipping cream in a small saucepan. Once it comes to a boil, remove it from the heat and add in chopped chocolate. Let the chocolate and cream sit for 2 minutes. Then whisk until it’s smooth. Then stir in butter and peppermint extract until it’s shiny and fully combined.
  2. Transfer the mixture into a medium bowl. Allow it to cool to room temperature. Cover the bowl and refrigerate for at least 2 hours or until firm enough to scoop.

Assembly without dipping

  1. Use a cookie scooper to scoop out the truffle mixture and place into a mini cupcake liner.
  2. Top with candy canes.
  3. Allow truffles to sit at room temperature until set, about 1 hour.

Optional Chocolate Coating

  1. Use a cookie scooper to scoop out the truffle mixture and place onto parchment paper.
  2. Melt the chocolate. You can melt it in the microwave or over the stove top using a double boiler. Stir occasionally with a silicone spatula. Right before dipping, pour the melted chocolate into a liquid measuring cup.
  3. Remove the truffles from the refrigerator and dip them into the melted chocolate. Then sprinkle with crushed candy canes.
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