Peppermint Chocolate Truffles – Festive No‑Bake Holiday Treat
Peppermint Chocolate Truffles
These Peppermint Chocolate Truffles are the perfect holiday indulgence — rich, smooth chocolate ganache meets cool peppermint and crunchy candy cane. They’re no-bake, elegant, and simple to make. Whether you’re making them for gifts, a cookie exchange, or a treat-yourself moment, they bring a festive touch to any dessert table.
Why You’ll Love This Recipe
- No oven required — just heat, chill, and roll.
- Creamy chocolate ganache with a bright peppermint twist.
- Crunchy texture from crushed candy canes.
- Easily customized with different coatings (cocoa powder, red sugar, more candy cane).
Ingredients
- ¾ cup heavy cream
- 2 tablespoons unsalted butter
- 8 oz semisweet or bittersweet chocolate, finely chopped
- ¼ teaspoon peppermint extract
- 3 candy canes, finely crushed
- Coating options: crushed candy canes, cocoa powder, red sanding sugar
Instructions
- Heat the Cream & Butter
Warm the heavy cream and butter over low-medium heat until just simmering — don’t boil. - Make the Ganache
Remove from heat and pour over the chopped chocolate in a bowl. Let it sit untouched for about 5 minutes, then stir until smooth and glossy. - Flavor It
Stir in the peppermint extract, then fold in most of the crushed candy canes (reserve some for coating). - Chill
Cover the mixture and refrigerate until firm — about 1–2 hours. - Form Truffles
Use a small cookie scoop or tablespoon to scoop ganache, then roll into balls. If the mixture gets sticky, dust your hands with cocoa powder. - Coat
Roll each truffle in your desired coating — crushed candy canes, cocoa powder, or red sugar. - Set
Place the truffles on a parchment-lined tray and chill again for at least an hour to set before serving.
Tips for Perfect Peppermint Truffles
- Use high-quality chocolate — it makes a big difference in flavor.
- Chill the ganache thoroughly before rolling so it holds its shape.
- Perfect your coating by mixing crushed candy canes with a little cocoa powder or sugar to balance texture.
- Store truffles in an airtight container in the fridge until ready to serve.
Variations
- White Chocolate Version: Replace semisweet chocolate with white chocolate for a sweeter, creamier truffle.
- Liqueur Kick: Add a splash of peppermint liqueur (or another favorite) for an adult twist.
- Vegan Option: Use coconut cream and dairy-free chocolate, and roll in crushed peppermint candy or cocoa.
Storage & Make‑Ahead
- Keep in an airtight container in the refrigerator for up to 1 week.
- For gifting, layer in a tin with parchment paper.
- These also freeze well — freeze on a tray, then transfer to a sealed bag or container and thaw in the fridge when ready to enjoy.
Frequently Asked Questions
Can I skip the candy canes in the ganache?
Yes — you can stir in just the extract if you prefer a smoother texture, but candy canes add that crunch and minty burst.
Can I use peppermint oil instead of extract?
Yes, but use it sparingly — it’s much more concentrated than extract.
Can truffles be made ahead?
Absolutely. Make the ganache, chill, form, and coat — then store in the fridge until you’re ready to serve or give them.
Peppermint Chocolate Truffles
These Peppermint Chocolate Truffles blend silky chocolate ganache with cool peppermint and crunchy candy cane. They’re festive, no-bake, and incredibly easy — perfect for holiday gifting, cookie trays, or a decadent winter treat.
Ingredients
Equipment
Method
- Warm the heavy cream and butter over low-medium heat until just simmering, without boiling.
- Pour the hot cream mixture over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Stir in peppermint extract, then fold in most of the crushed candy canes, reserving some for coating.
- Cover the bowl and refrigerate the ganache for 1–2 hours, or until firm enough to scoop.
- Use a cookie scoop or tablespoon to scoop ganache, then roll into balls. Dust hands with cocoa powder if sticky.
- Roll each truffle in crushed candy canes, cocoa powder, or red sanding sugar.
- Place truffles on a parchment-lined tray and chill for at least 1 hour to fully set.
Notes
Use high-quality chocolate for the richest flavor. Chill the ganache thoroughly before rolling to help the truffles hold their shape. Mix crushed candy canes with cocoa or sugar if you prefer a softer crunch. Store truffles refrigerated in an airtight container.