Refreshing peppermint and velvety ganache are the perfect match in these deep, rich truffle candies topped with crushed candy canes, and they will cure any chocolate craving!
This recipe is in partnership with McCormick
It was one of those always sunny-because-we-live-in-LA mornings where we were chit chatting in our office, trying to shed off a bit of our holiday spirit and get into work mode. Looking at the stack of manuscripts she had yet to edit, my bff Laura pulled out a white candy box and asked me if I wanted a truffle.
A truffle? Why would I want to eat a pungent, Italian mushroom all by itself? Where’s the pasta???
“No silly. They’re chocolates,” she giggled. “David (her ex) makes them every year for Christmas. You need to try one.”
Because Laura had a very defined palate and ate only the best dark chocolate from a little boutique chocolate store down the street from our office EVERY AFTERNOON (!), I immediately had the impression that truffles were far too elegant and complicated for a novice like me to make.
I mean, David had been making them FOR YEARS. There must be some secret technique to master.
This recipe is probably the easiest chocolate treat you’ll make all holiday long, and with it’s pure peppermint flavor, it’s sure to brighten it too.
About the Recipe
Truffles are essentially just a mix of good quality chocolate melted with heavy cream to form the most succulent, gooey center you’ll ever bite your teeth into. I melt the combination in the easiest way possible, with short bursts in the microwave.
That’s what creates the ganache. So panache, that ganache, and with a name like that just another reason you’d think these are harder to make than they are. Which they so are not.
Once the chocolate had melted and the mixture stirred smooth, I added a splash of McCormick Pure Peppermint Extract to the ganache to lend the iconic peppermint holiday flavor to these chocolate nuggets. McCormick’s Pure Peppermint Extract is made with 100% premium ingredients, in non-GMO, gluten-free and pure with flavor.
Because the extract does have such a pure taste, you only need a small splash to still taste the deep chocolate flavor, along with the cool undertones of the mint smoothly delivered in each chocolatey bite.
After the chocolate ganache has chilled to a solid, I use a 1-inch scoop to make the balls, then roll them round in the palms of my hand. A perfect opportunity for taste testing.
The most challenging part of making truffles is dipping these babies into another layer of chocolate to create the hardened chocolate shell. There are lots of methods out there but I found one from my fellow blogger Something Swanky that was the easiest trick ever. She even has a video to show you how.
Simply stick a toothpick in the top of each truffle after forming the balls and then refrigerate. Melt your chocolate wafers in a coffee cup or glass cup, hold the ball by the toothpick and swirl the balls in the chocolate. Shake the excess chocolate from the balls, then set aside to harden. Once the exterior has hardened, gently remove the toothpicks and drizzle with a little more chocolate for decoration, being sure to cover the hole left by the toothpick.
Or, if you’re not adding an extra decoration on top, remove the toothpick before the chocolate has hardened and use the tip to cover the hole with the chocolate.
I added a sprinkling of peppermint candies to the tops of my white chocolate drizzle. That way, everyone knows right away the peppermint flavor that’s about to blossom from the inside with each and every bite.
And THAT is how you show off your panache, with ganache, and truffle on.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Peppermint Truffles Recipe
- 16 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 1 1/2 teaspoons McCormick Pure Peppermint Extract
- 6 ounces good quality dark chocolate melting wafters
- 1 ounce good quality white chocolate melting wafers
- 2 tablespoons crushed peppermint candies
In a medium size glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
Cover with plastic wrap and refrigerate overnight.
When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper. Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes up to overnight.
In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30 second increments, stirring each time, until the wafers are completely melted.
Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
Add the white chocolate wafers to a small plastic baggie and microwave in 30 second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left and immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces. Store in a container or in the refrigerator.
This post is sponsored by McCormick. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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