With just 3 ingredients, these chocolate peppermint truffles are an easy and decadent holiday dessert. Make them for gifts or simply to have at home.
Photography by Sophie MacKenzie.
Truffles are one of the most classic Christmas desserts, and chocolate peppermint truffles are quintessentially winter. With the perfect balance of mint and chocolate, it’s the ultimate velvety treat.
Despite being pricey in the shops, truffles are so easy to make at home – and these need just three ingredients, plus either cocoa or sugar to roll them in (or sprinkles!). Really, all you need is a bit of patience for chilling and the time it takes to roll them out.
Pack up a tin of truffles for a beautiful handmade holiday gift, or make them as a present to yourself!
Notes and Substitutions
Use the best quality chocolate possible. Look for semi-sweet, not milk or unsweetened for this recipe. A good eating chocolate bar is great, but couverture as pictured will make the best tasting mint chocolate truffles.
The same goes for the mint oil used. Essential oil is definitely not recommended, and look for a high quality cooking oil that’s made specifically for food. Peppermint will give the best and most traditional flavour.
If you want rounder looking truffles, roll once, then chill, then roll again. They’ll become more round after the second time and can be covered in cocoa after that.
While icing/powdered sugar looks beautiful when the truffles are first rolled in it, it does melt quickly. If you want the snowy look, roll the truffles in sugar directly before serving. For longer storage, roll in cocoa.
For a more festive look, you can also use small sprinkles to roll the truffles in. Alternatively, dip in tempered chocolate.
Don’t be tempted to increase the amount of mint added to the ganache. It will strengthen as the truffles chill, and adding too much at the beginning will result in medicinal tasting truffles.
These freeze well if you want to make them now to keep for gifts later in December. Simply chill, then place in an airtight container and freeze for up to a month.
More No-Bake Chocolate Desserts
Peppermint Chocolate Truffles
- Small saucepan
- Wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- Parchment paper
- ¾ cups plus 2 tablespoons heavy whipping cream
- 1 cup semi-sweet chocolate, chopped or in chips
- ⅛ teaspoon peppermint extract, to taste
- Cocoa powder or icing sugar for rolling
- Add the cream to a small saucepan and bring to a low simmer over low-medium heat.
- As soon as the cream starts to bubble, remove it from the heat. Add the chocolate, making sure the chocolate is fully submerged in the hot cream.
- Let the chocolate sit for 5 minutes, then stir to fully combine.
- Once mixed, add ⅛ teaspoon* mint extract. Taste and if the mint is not noticeable, add up to ⅛ teaspoon more.
- Place the ganache into a small, deep dish and chill in the fridge until fully set. We recommend at least 3-4 hours.
- Once the truffle mixture is set, use a teaspoon to scoop small balls and roll in your palms to round them out. They will be a bit rough looking (see tips below).
- Place the truffles onto a parchment-paper lined plate or tray and continue rolling until all of the mixture has been used. Chill the truffles for at least 30 minutes.
- Once set, roll the truffles in cocoa or icing sugar (see below for note on sugar). Store in a sealed container in the refrigerator for up to 5 days, or freeze for up to a month.