Cool and Creamy Peppermint Truffles Recipe
Introduction
These cool and creamy peppermint truffles are a delightful treat that combine smooth white chocolate with refreshing peppermint flavor. Perfect for the holiday season or any time you want a sweet, minty indulgence.
Ingredients
- ⅓ cup + 2 tablespoons whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter
- 1½ teaspoons peppermint extract
- 22 ounces (2 bags) classic white chocolate chips
- 8 mint candies or 4 peppermint candy canes, crushed (for garnish)
Instructions
- Crush the peppermint candies: Place the mint candies or candy canes in a ziplock bag and crush them into fine pieces using a rolling pin or a heavy-bottomed cup. Set aside for garnish.
- Heat the cream and sugar: In a small saucepan, combine the whipping cream and granulated sugar. Heat over medium heat, stirring gently until the sugar dissolves and the cream is warm. Remove from heat.
- Add butter and peppermint extract: Stir in the unsalted butter and peppermint extract until fully combined and melted.
- Melt the white chocolate chips: Place the white chocolate chips in a heatproof bowl. Pour the warm cream mixture over the chips and let it sit for 2 minutes. Stir until smooth. If necessary, microwave the mixture in 10-second intervals, stirring between each, until fully melted and creamy.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, or until the mixture is firm enough to shape.
- Shape the truffles: Use a small cookie scoop or spoon to portion the mixture into equal-sized pieces. Roll each portion into a smooth ball between your palms.
- Coat with crushed peppermint candies: Roll each truffle in the crushed peppermint candies, pressing gently so the candies stick. Place the coated truffles on a parchment-lined baking tray.
- Chill to set: Refrigerate the truffles for an additional 15 to 20 minutes to fully set. Serve immediately or store as directed.
Tips & Variations
- For extra richness, use heavy cream instead of whipping cream.
- Try adding a pinch of fine sea salt to enhance the flavor contrast with the white chocolate.
- Substitute peppermint extract with spearmint or add a drop of vanilla extract for a different flavor profile.
- Use colored sugar crystals instead of crushed candies for a different texture and look.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. When ready to serve, let them sit at room temperature for a few minutes to soften slightly. Avoid freezing as it may affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular granulated sugar instead of Imperial Sugar Extra Fine?
Yes, but finely granulated sugar dissolves more easily and helps achieve a smoother texture in the cream mixture.
How long do the truffles last?
These peppermint truffles keep well refrigerated for up to one week. For best flavor and texture, consume them within this time.
PrintCool and Creamy Peppermint Truffles Recipe
These Cool and Creamy Peppermint Truffles are a delightful holiday treat combining smooth white chocolate with refreshing peppermint flavor. Coated in crushed peppermint candies, these truffles offer a perfect balance of sweetness and minty freshness. Easy to make with simple ingredients and chilled to perfection, they are ideal for festive gatherings or gifting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: About 30 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cream Mixture
- ⅓ cup + 2 tablespoons whipping cream
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter
- 1½ teaspoons peppermint extract
Chocolate & Garnish
- 22 ounces (2 bags) classic white chocolate chips
- 8 mint candies or 4 peppermint candy canes, crushed (for garnish)
Instructions
- Crush the Peppermint Candies: Place mint candies or candy canes in a ziplock bag and crush them into fine pieces using a rolling pin or a heavy-bottomed cup. Set the crushed candies aside for garnish.
- Heat the Cream and Sugar: In a small saucepan, combine the whipping cream and granulated sugar. Heat over medium heat, stirring gently until the sugar dissolves and the cream is warm. Remove from heat once dissolved.
- Add Butter and Peppermint Extract: Stir in the unsalted butter and peppermint extract into the warm cream mixture until everything is fully combined and the butter is melted.
- Melt the White Chocolate Chips: Place the white chocolate chips in a heatproof bowl. Pour the warm cream mixture over the chips and let it sit for 2 minutes to soften. Stir the mixture until smooth. If necessary, microwave it in 10-second intervals, stirring between each, until fully melted and creamy.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, or until the mixture firms up enough to shape.
- Shape the Truffles: Once firm, use a small cookie scoop or spoon to portion the mixture into equal pieces. Roll each portion into a smooth ball between your palms.
- Coat with Crushed Peppermint Candies: Roll each truffle in the crushed peppermint candies, gently pressing so the candies adhere well. Place the coated truffles on a parchment-lined baking tray.
- Chill to Set: Refrigerate the truffles for an additional 15 to 20 minutes to fully set. Serve on a decorative platter or pack as gifts. Store in an airtight container in the refrigerator for up to one week.
Notes
- For best results, ensure the cream mixture is well chilled before shaping to prevent sticking.
- You can substitute peppermint extract with vanilla extract for a different flavor twist.
- Use a small cookie scoop for uniform truffle sizes for better presentation.
- Store truffles refrigerated to maintain freshness and texture.
- Handle the truffles gently after coating to preserve the crushed peppermint garnish.
Keywords: peppermint truffles, white chocolate truffles, holiday desserts, peppermint candy, creamy truffles, no bake truffles
