Get ready to enjoy the holiday season with my 5-ingredient Chocolate Peppermint Candy Cane Truffles. These homemade truffles capture the essence of Christmas using simple ingredients like peppermint extract, peppermint candy canes and rich chocolate. They’re easy to make and perfect for sharing during the Christmas season. These delicious mint chocolate truffles and add a festive touch to your celebrations!
Create a festive holiday cookie tray full of your favorite festive treats to share with neighbors to say happy holidays. Or bring it to your next holiday party. Include sweet treats like these candy cane truffles, delightful peppermint chocolate truffles, and the classic chocolate peppermint blossoms. Add a twist with chocolate peppermint bark cookies and indulge in rich peppermint bark and creamy chocolate peppermint fudge. Don’t forget to include some luscious peppermint bark fudge for an extra treat. Arrange them beautifully on a tray, and you’ve got a delightful spread that’s perfect for holiday gatherings. Your guests will love these festive treats!
Why You’ll Love This Holiday Treat
These easy peppermint truffles with a crunchy candy cane pop make a quick and delicious treat this time of year for special occasions or just for fun. The best part is that it’s an easy truffle recipe. No fuss, no worrying about candy thermometers and tempered chocolate.
For a full printable peppermint truffle recipe ingredients list and instructions are in the recipe card below.
- Candy Canes: Use peppermint candy canes. If you can’t get candy canes you can get the round peppermint candies or peppermint sticks.
- Chocolate: Use baking chocolate for the inner truffle to make a velvety ganache. I prefer semi-sweet chocolate chips but you can substitute for dark chocolate chips or milk chocolate chips, if you prefer. You can also cut up a chocolate baking bar and use the chopped chocolate in place of the chocolate chips. The type of chocolate you use matters. High quality chocolate will make your truffles better. Use candy chocolate or chocolate melts for the outer chocolate coating. You can buy this in the baking aisle. It is intended to make coating candy easy. Using candy melts is the easiest way to finish your truffles. No worrying about candy thermometers or tempering your chocolate.
- Heavy Cream: You can usually find heavy cream in the dairy aisle of grocery stores in the U.S. labeled as heavy whipping cream.
- Peppermint Extract: Make sure you use peppermint extract, not spearmint extract. Do not substitute double-distilled peppermint oil or pure peppermint oil. The concentration is different and the peppermint flavor may be overpowering.
- Butter: Unsalted butter that is removed from the refrigerator early enough to be at room temperature is best.
This recipe, as written, is gluten free. As always, check your labels to make sure your peppermint candy canes and all your chocolate are gluten free. If the packages aren’t labeled as gluten free you can check the company’s website. Make sure your work surfaces are free of contaminants.
Try one of these variations to switch up the chocolate truffle recipe.
Dark Chocolate Peppermint Truffles: Use dark chocolate instead of semi-sweet chocolate. You can use dark chocolate chips or chop up a dark chocolate bar.
Milk Chocolate Peppermint Truffles: Use milk chocolate chips or milk chocolate pieces of chocolate instead of semi-sweet.
Andes Mint Truffles: Substitute the candy cane pieces on the top of the truffles for chopped up pieces of Andes mints.
White Chocolate Candy Cane Truffles: Substitute a white chocolate candy melt for the chocolate candy melt to coat your truffles.
See More Chocolate Peppermint Desserts
If you like homemade ice cream, try my favorite Mint Oreo Ice Cream recipe!
Full step-by-step instructions are in the recipe card below. You can print or save to Pinterest for later.
Prep: Take off the plastic wrap from the candy canes and put them in a plastic bag. Crush them to your preferred size and consistency using a rolling pin. You can also use a food processor, but be cautious not to grind them too fine – aim for maintaining some chunkiness.
Place parchment paper on a baking sheet. Set aside.
Step 1: First, make the ganache. In a microwave-safe bowl, combine the chocolate chips and cream. Heat them in the microwave in 30-second intervals, stirring each time. This process should take only 1 or 2 minutes. Be careful not to overcook. Stop cooking when the chocolate is almost fully melted and stir until it’s fully melted.
Step 2: Once the chocolate has turned into a soft ganache you’ll make it into a peppermint chocolate ganache. Add the peppermint extract and room temperature butter. Keep stirring until the butter fully melts, and the ganache becomes smooth. Add the majority of the crushed candy canes, saving 4 tablespoons for garnishing. Stir until the crushed candy is evenly distributed within the mixture.
Step 3: Wrap the top of the truffle mixture with plastic wrap and refrigerate it until it becomes firm enough for scooping, which should take approximately 2 hours.
Step 4: To shape the truffles, employ a small ice cream scoop, a melon baller, a teaspoon, or a candy scoop to gather consistent portions of the ganache. Swiftly roll the portions of truffle filling between your hands to create round shapes. Be prompt because they’ll start to soften. Place them on the prepared baking sheet.
Step 5: Put the chocolate melts in a microwave-safe bowl and heat it in 30-second intervals, stirring after each burst. This should take just 1 or 2 minutes.
Step 6: Once the coating is prepared, use a fork or dipping tools to dip each truffle into the coating one by one. As you do this, gently tap the bottom against the edge of the bowl to eliminate any excess chocolate drip. If you are going to use your hands to touch the truffles I recommend using vinyl food safe gloves to avoid fingerprints.
Step 7: Return the truffles to the lined baking sheet. While the chocolate is still in its liquid state, sprinkle the reserved crushed candy cane pieces on the top of each truffle. Continue this process with the remaining truffles and coating until you’re done.
Step 8: Once you’ve finished dipping and sprinkling all the truffles, place the tray back in the refrigerator to solidify the chocolate for 15 minutes. I like to put them in a mini cupcake liner for a fun look. For optimal flavor and texture, enjoy your truffles at room temperature. Bon appétit!
Make Chocolate Ganache With A Double Boiler
Melting chocolate with a double boiler is easy and can prevent overcooking the chocolate ganache. If you prefer, use this method instead of the microwave method.
- Small saucepan – This is your base. Fill it with a couple of inches of water and bring it to a simmer, not a rolling boil. You’re aiming for a gentle heat.
- Double boiler – It’s not as fancy as it sounds. Simply place a heatproof bowl on top of your saucepan. The bowl should be large enough to sit snugly without its bottom touching the water.
- Chocolate prep – Chop your chocolate into uniform pieces (or use chocolate chips). This ensures even melting. Now, place the chocolate in the bowl atop your makeshift double boiler. Add your heavy cream.
- Stir – Stir the chocolate occasionally. As it transforms into melted chocolate, it will be smooth, glossy texture developing. This indirect heat method prevents the chocolate from burning, a common mishap when using direct heat.
- Precision – While candy thermometers aren’t necessary for this method, keeping an eye on the chocolate is crucial. Overheating can turn your silky chocolate into a clumpy mess.
Storing chocolate peppermint truffles is a piece of cake, and just in time for the Christmas season! Here’s how to keep this sweet treat in best form:
- Airtight Container: This is your truffle’s best friend. Once your truffles are set and ready, gently place truffles in an airtight container. This keeps them fresh and prevents them from absorbing odors.
- Cool and Dark: Store the container in a cool, dark place. Your pantry is a great spot. Avoid direct sunlight or heat sources.
- Fridge is Fine: If your home runs warm or you prefer your truffles chilled, the fridge is a good thing. Just make sure they’re in that airtight container.
- Not Too Long: Enjoy your truffles within a week or two for the best flavor and texture. Trust me, they probably won’t last that long!
- Freeze: Freezing extends their shelf life, making it a smart move for long-term indulgence. Just wrap them tightly in plastic wrap, then place in a freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight. Freezing doesn’t compromise their decadent texture or rich flavor.
Frequently Asked Questions (FAQs)
Yes, you can use peppermint schnapps in peppermint truffles to add a distinct and flavorful peppermint kick. When incorporating peppermint schnapps into your truffle mixture, keep these tips in mind:
Balance the Flavors: Peppermint schnapps has a strong flavor, so add it gradually to ensure it doesn’t overpower the chocolate.
Adjust the Consistency: Adding liquid to chocolate can affect the texture of your truffles. If the mixture becomes too liquid, you might need to adjust the amount of other ingredients, like adding more chocolate or using less cream, to achieve the right consistency.
Experiment with Quantities: Start with a small amount of schnapps and taste as you go. This way, you can control the intensity of the peppermint flavor.
Consider the Alcohol Content: Remember that peppermint schnapps contains alcohol, so these truffles should be consumed responsibly and kept away from children.
Incorporating peppermint schnapps into truffles can create a delightful treat, especially for the holiday season or as a special dessert.
To prevent truffles from becoming too soft, ensure that your ganache (chocolate and cream mixture) is properly chilled before rolling. If the mixture seems too soft even after chilling, you may need to adjust the proportions, adding a bit more chocolate for firmness. Also, work in a cool environment and handle the truffles quickly to avoid melting from the warmth of your hands.
Yes, you can substitute heavy cream with alternatives like coconut cream for a dairy-free option, which also adds a subtle coconut flavor. However, it’s important to use a substitute with a similar fat content to maintain the creamy texture of the truffles. Other substitutes might alter the flavor and texture, so experimentation may be needed to achieve the desired result.
Easy Mint Chocolate Candy Cane Truffles Recipe
- 6 peppermint candy canes
- 10 oz semi-sweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon peppermint extract
- 2 tablespoon unsalted butter room temperature
- 8 oz chocolate candy melts
- Unwrap the candy canes and put them into a plastic bag. Then, use a rolling pin to break them into chunks of your preferred size. If using a food processor, proceed with caution to avoid turning them into dust; aim for chunky pieces.
- Put the chocolate chips and cream into a heatproof bowl. Microwave them in 30-second intervals, stirring after each. Typically, this process takes only 1 to 2 minutes. (see post above for info on how to make ganache in a double boiler, if you choose)
- Once the chocolate turns liquid, mix in the peppermint extract and butter. Keep stirring until the butter is fully melted and the ganache becomes smooth. Incorporate the majority of the crushed candy canes, setting aside 4 tablespoons for decoration. Continue stirring to blend the crushed candy evenly.
- Wrap the top of the ganache bowl with cling film and refrigerate it until it's firm enough to scoop, which should take about 2 hours.
- For shaping the truffles, utilize a small ice cream scoop, melon baller, teaspoon, or candy scoop to portion out even amounts of ganache. Swiftly roll the scoops between your palms to form round balls. Work quickly as they will start to melt.
- Set the rounded truffles on a cookie sheet lined with parchment paper or foil, and then return them to the refrigerator. This allows them to chill while you get the chocolate coating ready.
- Put the chocolate candy coating in a bowl that's safe for microwave use. Heat it in 30-second intervals, stirring after each burst. This process should take only about 1 to 2 minutes.
- Once the coating is prepared, dip the truffles one by one using a fork or dipping tools. Gently scrape the bottom of each truffle against the edge of the bowl to remove any excess coating.
- Return the truffles to the parchment paper, and while the chocolate coating is still wet, sprinkle the tops with the reserved crushed candy cane pieces. Continue this process with the remaining truffles and coating until all are completed.
- After dipping and sprinkling all the truffles, place the tray back in the fridge to solidify the chocolate for 15 minutes. For optimal flavor and texture, enjoy your truffles at room temperature. Bon appétit!