5 Ingredient Peppermint Chocolate Truffles
Silky smooth and creamy dark chocolate truffles infused with peppermint and dipped in tempered dark chocolate! Make sure to check out my post on how to temper chocolate at home so you can make truffles as beautiful as these!
Ingredients
- 6 oz 170g dark chocolate (55-65% cocoa), finely chopped
- ½ cup 120ml 35% whipping cream
- ½ teaspoon espresso powder optional
- ¼ to ½ teaspoon pure peppermint extract optional
- pinch of salt
- 10 oz (284g) dark chocolate for dipping
Instructions
- Place chopped chocolate in a medium heatproof bowl and set aside.
- Combine cream with espresso powder (if using it) in a small saucepan over medium heat and heat it just until it starts to simmer. Remove from heat, and immediately pour it over the chopped chocolate. Cover the bowl and let stand undisturbed for 2 minutes. Then, stir gently until smooth and glossy. Start stirring in the center and make small concentric circles gradually working your way out to the sides as you make larger circle motions. It will become lusciously thick and glossy. Stir in peppermint extract.
- Let it cool uncovered for 1 hour then cover and refrigerate until firm.
- Scoop up teaspoonfuls,roll into smooth balls and place them onto a parchment lined tray. Place the tray in the fridge to let them firm up.
- Meanwhile, temper the dark chocolate using any of the methods in this blog post. Dip each truffle in tempered chocolate and place back onto the tray to set. Sprinkle with crushed candy cane before they set completely.
