Peppermint Chocolate Truffles are the single most delicious Christmas treat you’ll make this year. With the holidays being a wallet-buster, this gorgeous treat will keep your money where it belongs – in your wallet!
The ingredients for these beautiful Peppermint Chocolate Truffles are extremely inexpensive, so there’s that, but also, there’s the fact that this particular recipe will yield about 80 truffles. That’s a lot of bang for your buck!
I really can’t describe to you what was the most fun part of this particular recipe was, because, really, melting chocolate is always fun! And, so is playing with your food – am I right? Truth be told, I had a great time rocking out to my favourite Christmas carols and rolling these babies in crushed peppermint candies. Oh, and don’t get me started on the photography side! I finally got to put my Pioneer Woman mini cupcake stand to good use! #pioneerwomancollection
Peppermint Chocolate Truffles are a Christmastime staple in our home. Personally, I don’t eat too many of them, but John.e and McKenna are diehard sweet fans. To my joy, it gives me an excuse to bake – like, a lot! (And, often!)
I tend to make truffles every holiday season as a part of our annual Christmas goodie giveaway. We are fortunate to live in a building that’s safe, non-noisy, and filled with people from all walks of life and various professions. We’ve become friends with many of them, and making cookies, squares, and truffles at Christmastime, which are packaged with a bow and hand-delivered to our favourite building occupants, has become a Christmas tradition. So, hand-rolling about 300-400 truffles every December has become the norm.
Crazy as it seems with everything else that goes on in one’s life at this time of year, I wouldn’t have it any other way. I get a complete rush from stocking up on melting chocolate, buying crushed peppermint candies, candy sprinkles, and various nuts and seeds. I really think the Bulk Barn (our local bulk foods store) should have a frequent shopper discount card. I’d be racking up so many points in no time at all! #bulkbarn
As much as I love it, and as much as I complain at the same time, it beckons to me in the middle of the night – usually starting in early November – and helps to put a smile on our neighbour’s faces. Now, if I could only get John.e and McKenna to avoid coming into the kitchen for a drink or for something to eat when I’m in the groove, I’d have truffle making down to an exact science.
Until that happens, I’ll keep rolling truffle balls of all sorts. And lastly, Dear Reader, I hope your Christmas/Holiday is joyous and filled with time to relax and spend time with family and friends. After all, that’s what matters most. #merrychristmas
- 1/2 teaspoon peppermint extract
- 4 cups semisweet milk chocolate (melting chocolate works best, not chocolate chips)
- 1 cup crushed peppermint candies (crushed candy canes will work too)
- 1/8 teaspoon salt
- 1 can condensed sweet milk
- Place all ingredients, except for the crushed peppermint candies, in a large stainless steel bowl.
- Over slightly simmering water, using the double boil method, melt together the ingredients slowly. Use a silicone spatula to stir the ingredients together - keep the ingredients moving to form a consistent truffle batter.
- Allow the truffle mixture to cool - just at room temperature - about 20-25 minutes.
- Using a 1 teaspoon scoop for equal measurement and size, scoop out the mixture and roll it into an evenly shaped ball using the palms of your hands.
- Gently roll the truffle ball into the crushed peppermint candies and place on a parchment-lined baking sheet.
- Once done, place the baking sheet in the refrigerator to allow the truffles to firm up.
- Store truffles in a sealed container (each layer of truffles separated by a sheet of parchment paper to avoid sticking or clumping). Truffles can be frozen as well.
- To defrost truffles, remove desired amount from the freezer and allow to thaw at room temperature for 15 minutes.