Peppermint Mocha Truffles (Print View)
Indulge in creamy chocolate delights blended with espresso and peppermint for a festive touch.
# What You'll Need:
→ Chocolate Ganache
01 - 8 oz semi-sweet chocolate, finely chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 1 tbsp instant espresso powder
05 - 1/2 tsp peppermint extract
06 - 1/4 tsp vanilla extract
07 - Pinch of salt
→ Coating
08 - 7 oz dark or milk chocolate, chopped
09 - 2 tsp coconut oil (optional)
10 - 3 tbsp crushed peppermint candies or candy canes
# Step-by-Step Directions:
01 - In a heatproof bowl, mix the chopped semi-sweet chocolate, instant espresso powder, and salt.
02 - Warm the heavy cream and butter in a small saucepan over medium heat until just simmering.
03 - Pour the hot cream mixture over the chocolate blend. Let rest for 2 minutes, then stir until smooth.
04 - Mix in the peppermint and vanilla extracts thoroughly.
05 - Cover and refrigerate for 1 to 2 hours until the ganache firms enough to scoop.
06 - Line a baking sheet with parchment paper. Using heaping teaspoons, scoop ganache and roll into balls. Place on the sheet and freeze for 15 minutes to set.
07 - In a microwave-safe bowl, melt the coating chocolate with coconut oil in 30-second intervals, stirring until smooth.
08 - Use a fork to dip each truffle into the melted chocolate, allowing excess to drip off before placing them back on the baking sheet.
09 - Sprinkle crushed peppermint candies onto each truffle before the coating solidifies.
10 - Let the coated truffles set at room temperature or refrigerate until firm.
# Expert Suggestions:
01 -
- They taste like you spent hours in a fancy chocolaterie, but they come together in about 25 minutes of actual work.
- The combination of espresso and peppermint is like a warm hug and a cool breeze at the same time—genuinely addictive.
- People always assume homemade truffles are impossibly difficult, so watching their faces when you tell them how easy these are is priceless.
02 -
- Don't let the cream boil vigorously—it can cause the ganache to split and become grainy. A gentle simmer is all you need, and you'll recognize it by the wisps of steam rising gently from the surface.
- Peppermint extract is incredibly concentrated. I once made the mistake of free-pouring it and created an inedible batch that tasted like licking a candy cane. Measure it carefully—1/2 teaspoon is the sweet spot.
- If your ganache gets too warm during rolling, stick it back in the freezer for 10 minutes. Cold ganache is your friend for creating those perfect little spheres.
03 -
- If your ganache seems grainy after melting, don't panic. Strain it through a fine-mesh sieve into a fresh bowl, and it'll come out silky smooth. This has saved many of my batches.
- For the smoothest coating, let your melted chocolate sit for a minute after you finish melting it—this allows any heat-shocked cocoa solids to settle, giving you that professional, glossy finish that catches the light beautifully.