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Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.

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This recipe is in partnership with McCormick

Homemade Chocolate Truffles Recipe

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.”

Of course I did. And that, my friends, is where my choco-holic cravings were cured and my chocolate truffle obsession began.

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.

Hardly.

This chocolate truffle recipe is probably the easiest no-bake dessert you’ll make all holiday long, and with its pure peppermint flavor, it’s sure to brighten it too.

What’s in This Truffle Recipe?

This is likely the easiest peppermint dessert you’ll ever make. Here’s what I used in this easy truffle recipe:

Semi-sweet chocolate chips
Heavy cream
McCormick Pure Peppermint Extract
Dark chocolate melting wafers
White chocolate melting wafers
Crushed peppermint candies

How to Make Truffles

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 homemade truffles 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 chocolate truffles 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.

Can I Omit the Peppermint Extract?

If you’d prefer to make plain chocolate truffles, then you can certainly omit the peppermint extract. But I highly recommend using it since the pure peppermint flavor pairs beautifully with the rich chocolate truffles.

How to Store Homemade Truffles

These homemade chocolate truffles will last up to 3 days in the fridge. You can also freeze them for up to a month and enjoy later. Just set the frozen truffles in the fridge to thaw when you’re ready to eat them.

Tips for Making This Peppermint Truffle Recipe

Like I said, you only need a little peppermint extract in these chocolate truffles. If you add more than the truffle recipe calls for, your chocolate truffles may wind up tasting like toothpaste.

I drizzled white chocolate on top of these homemade truffles because I like how the white pops on top of the dark chocolate coating. However, you’re welcome to use dark or milk chocolate instead of white if desired.

If you don’t have a microwave, you can just as easily melt the various chocolates on the stove in a double boiler over low heat. You can also create a DIY double boiler by placing a metal bowl over a saucepan of simmering water.

More Easy Christmas Desserts to Gift

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

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