12 Days of Desserts: Mint Truffles

12 Days of Desserts: Day 7

Dark Chocolate Mint Truffles

Homemade chocolate truffles are super easy to make, can be quite versatile, and are quite the impressive gift. If you’ve got some chocolate, some heavy whipping cream, and some type of sprinkle/jimmie, you’re set.

In honor of the Holidays, these truffles are peppermint flavored. My mother and I agree that peppermint makes you happy, so the more mint candies, the better. Candy canes are a staple food for me during the month of December :]

Dark Chocolate Mint Truffles

Recipe courtesy of Me!

3/4 cup 60% cacao chocolate chips/chunks (I recommend Ghriardelli’s 60% bittersweet chips)
3/4 cup semi-sweet chocolate chips/chunks
3/4 cup heavy cream
1 teaspoon peppermint extract
Colored sprinkles (jimmies/nonpareils) or unsweetened cocoa powder or crushed candy cane (the choices are endless)

Note: You can use only 60% chips/chunks, or all semi-sweet, but I think this combination makes for the best flavor.

Pour your chocolate chunks/chips into a medium glass bowl or stainless steel bowl. In a small saucepan, bring the heavy cream to a boil (bubbling around the edges). Pour over the chocolate and begin to stir. If your house is cold like mine, the entire mixture may cool down before giving the chocolate a chance to melt. If this is the case, take your bowl and place it over a saucepan of just simmering water. (You’ve essentially just created a double boiler.) Stir until everything is combined and the chocolate is somewhat silky looking. Stir in your teaspoon of peppermint extract. You may want to add more depending on how minty you want the flavor.

Cover the bowl and place it in the fridge for at least 2 hours, or until very firm.

Once the ganache has set, prepare a cookie sheet [or any flat pan] by lining it with parchment paper.

Fill small bowls with your toppings and prepare to roll! Using a teaspoon, take a spoon of your ganache and shape into a ball. If the ganache is too sticky to roll into balls, put the bowl in the freezer for 15 minutes to harden. Once you have your ganache rolled into about 1 inch balls, roll your truffles in your desired topping. I chose Christmas colored jimmies and nonpareils, though crushed candy canes would be a great topping as well.

Store these in the refrigerator in an airtight container.

Excuse the Scooby Doo plate ><

The choices are pretty much endless with truffles. You can easily modify this recipe to have a different flavor by just eliminating the peppermint extract and adding something else, or keeping them just chocolate by not adding any additional flavors. Other great toppings are coconut, chopped nuts, chocolate shavings, unsweetened cocoa powder, or chopped candy bar pieces. It all depends on what flavor you choose. I personally like to stick with the sprinkles because I think they’re so eye-popping if you choose good colors.

These are fairly easy to make and really don’t take that long to prepare, the longest part is waiting for the ganache to set. They make a great gift – in fact, I just added these to a goodie box for my friend. Just remember though, that they need to be refrigerated.

These, like the caramels, also make a lovely end to a meal. A decorative serving plate filled with these truffles and the salted caramels would make a wonderful accompaniment to after-dinner coffee and tea.





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