5‑Ingredient Peppermint Chocolate Truffles

Why You’ll Love 5‑Ingredient Peppermint Chocolate Truffles Recipe

• Minimal ingredients and fuss yet gourmet-style result

• A luscious ganache center infused with peppermint for that refreshing twist

• Coated in chocolate and sprinkled with crushed candy cane for festive presentation

• Makes a beautiful gift or elegant dessert with minimal effort

• The flavor combination of chocolate and peppermint is timeless and crowd‑pleasing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Heavy whipping cream

• Semi‑sweet chocolate (finely chopped)

• Unsalted butter, at room temperature and cut into small cubes

• Peppermint extract

• Semi‑sweet chocolate (for coating)

• Candy canes (or crushed peppermint candies)

Directions

1. In a small saucepan over low heat, warm the heavy whipping cream just until it comes to a boil. Then remove from heat immediately.

2. Add the chopped semi‑sweet chocolate to the hot cream, allow it to sit untouched for two minutes, then whisk until smooth. Stir in the butter cubes and peppermint extract and whisk until the mixture is smooth and shiny.

3. Pour the mixture into a medium bowl. Let it cool to room temperature, then cover tightly and refrigerate for about 2 hours, or until firm enough to scoop.

4. For the chocolate coating: Fill a medium pot one‑third full of water and bring to a low simmer. Place a heatproof bowl on top of the pot so it doesn’t touch the water. Reduce heat to low, add two‑thirds of the chopped chocolate into the bowl, melt stirring occasionally, then remove from heat and stir in the reserved chocolate until fully melted and smooth.

5. Line two large baking sheets with parchment paper and set aside. Using a scoop measuring about 2 teaspoons of the chilled truffle filling, quickly roll it between your hands into a ball and place onto the prepared baking sheet. Refrigerate the rolled truffles for at least 15 minutes before coating.

6. Remove the chilled truffles from the refrigerator and dip each into the melted chocolate coating using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and immediately sprinkle with crushed candy canes. Allow to sit at room temperature until set, about 1 hour.

7. Store in an airtight container. For layered storage, place parchment or wax paper between layers of truffles. They keep for about a week at room temperature. If making ahead, consider skipping the candy‑cane topping until right before serving for best texture.

Servings and timing

• Makes about 2 dozen (24) truffles

• Prep time: approx. 25 minutes

• Cook/heating time: approx. 15 minutes

• Inactive (chill) time: about 4 hours

• Total time: about 4 hours 40 minutes

Variations

• Use dark chocolate instead of semi‑sweet for a less sweet, more intense flavor

• Use white chocolate coating instead of dark chocolate for a sweeter, holiday‑bright version

• Add 1 teaspoon of espresso powder into the warm cream before adding the chocolate to turn them into peppermint‑mocha truffles

• Roll the truffle centers in cocoa powder, crushed nuts, or shredded coconut instead of coating in melted chocolate for a simpler finish

• Use flavored extracts (e.g., orange, almond) in place of peppermint for a seasonal twist

Storage/Reheating

Store the truffles in an airtight container in a cool, dry place (not humid) for up to one week.
If you want to keep them longer, you can refrigerate them; allow them to come to room temperature before serving for best texture and flavor. Reheating isn’t necessary—just remove from the fridge about 10–15 minutes before serving. Avoid warming them in a microwave, as the chocolate coating may melt or lose its structure.

FAQs

How long do these truffles last?

They will keep about one week at room temperature in a cool, dry place. Storing them in the fridge can extend their shelf life.

Can I freeze the truffles?

Yes — you can freeze the truffle centers (before coating) or finished truffles in an airtight container. When ready to serve, thaw in the refrigerator and then bring to room temperature.

Can I use milk instead of heavy cream?

No — milk has too low a fat content for this ganache-style truffle recipe. It is recommended to use heavy whipping cream.

What kind of chocolate should I use?

Use real chopped chocolate (not chocolate chips) of good quality. The recipe calls for semi‑sweet chocolate. For best results, finely chop so it melts easily.

Can I skip the chocolate coating?

Yes — if you prefer a simpler version, you can roll the chilled truffle centers in cocoa powder instead of coating them in melted chocolate.

How do I get a peppermint flavor without being too strong?

The recipe uses 1 teaspoon peppermint extract. If you’re sensitive to peppermint, you could reduce to ½ teaspoon and taste the mixture before chilling to adjust.

My truffles are too soft — what happened?

If your ganache didn’t firm up enough, it may be because the cream and chocolate ratio was off or the mixture didn’t chill long enough. Make sure you allow at least 2 hours of refrigeration.

My coating is streaky or dull — how can I improve the finish?

Ensure your chocolate is fully melted and smooth before dipping. Use the correct dipping technique and let excess drip off. Work in a cool environment for best results.

Can I make smaller or larger truffles?

Yes — you can adjust the size of your truffle scoops. Just note that size will affect quantity and set time.

Why are my candy cane pieces soft after a while?

If you add crushed candy canes too early and then store the truffles, the topping can soften from moisture. Add the crushed peppermint just before serving for best texture.

Conclusion

These peppermint chocolate truffles bring together simplicity and sophistication—just five base ingredients yield a rich, creamy, minty indulgence that’s perfect for holidays, gifts, or anytime you want to treat yourself. With a quick prep, some chill time, and a little creativity in finishing touches, you’ll have elegant homemade truffles that taste like they came from a boutique chocolate shop.

5‑Ingredient Peppermint Chocolate Truffles

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These 5-Ingredient Peppermint Chocolate Truffles are rich, creamy, and bursting with holiday flavor. Made with just a handful of simple ingredients, they’re the perfect make-ahead treat for holiday parties or gifting.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 20 minutes (includes chilling time)
• Yield: 18 to 24 truffles
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 12 ounces semi-sweet chocolate, finely chopped
• 1/2 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies
• 1/2 cup unsweetened cocoa powder (optional, for coating)

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Instructions

1. Place chopped chocolate in a heatproof bowl.
2. In a small saucepan over medium heat, bring the heavy cream to a simmer.
3. Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
4. Add peppermint extract, then stir until the mixture is completely smooth and glossy.
5. Cover the bowl and refrigerate for 2 hours, or until firm enough to scoop.
6. Using a small cookie scoop or spoon, scoop out tablespoon-sized portions and roll into balls.
7. Roll each truffle in crushed peppermint or cocoa powder to coat.
8. Place finished truffles on a parchment-lined baking sheet and refrigerate until firm.

Notes

• Truffles can be made up to a week in advance and stored in the fridge.
• For a smoother texture, use high-quality chocolate.
• If desired, roll in cocoa powder instead of crushed peppermint for a less sweet finish.

Nutrition

• Serving Size: 1 truffle
• Calories: 110
• Sugar: 9g
• Sodium: 10mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg