Peppermint Crunch Truffles recipe

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Ingredients

11 ounces chocolate, chopped
½ cup heavy whipping cream
1 ½ cups chopped peppermint crunch thin mints (such as Andes®)

Nutrition Info

133.8 calories
carbohydrate: 14.3 g
cholesterol: 6.8 mg
fat: 9 g
fiber: 0.8 g
protein: 1.2 g
saturatedFat: 6.5 g
servingSize: -
sodium: 10.2 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat chocolate and cream in the top of a double boiler over simmering water without stirring for 3 minutes. Whisk chocolate and cream together until smooth. Remove from heat and let mixture cool until thick, 20 to 30 minutes.

  2. Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.

  3. Place chopped peppermint candies into a shallow bowl. Use a melon baller to scoop about 1 1/2 teaspoon of chocolate mixture, form into a ball-shaped truffle and set aside on a piece of parchment paper on a work surface. Roll truffles in peppermint candy and lightly roll truffles between your hands to press candy pieces into truffles.

Recipe Yield

2 dozen truffles

Recipe Note

An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!

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