Description
Silky 5-ingredient peppermint chocolate truffles blend rich cocoa with cool mint for an indulgent seasonal treat. Chocolate lovers discover a simple dessert matching festive charm with elegant simplicity, inviting pleasant moments of pure enjoyment.
Ingredients
Scale
- 2 ⅔ cups (454 g/16 oz) semi-sweet chocolate, finely chopped
- 1 cup (227 g/8 oz) heavy whipping cream
- 5 ½ tbsps (78 g/2.75 oz) unsalted butter, cut into small cubes and at room temperature
- 1 ⅓ cups (226 g/8 oz) semi-sweet chocolate, chopped
- 1 tsp peppermint extract
- 6 full-size candy canes, finely crushed
Instructions
- Cream Infusion: Gently warm cream in a saucepan until it reaches a delicate simmer, then remove from heat immediately.
- Chocolate Melding: Pour hot cream over chopped chocolate, letting it rest for two minutes to facilitate natural melting, then whisk until a silky ganache forms.
- Flavor Enhancement: Mix in softened butter and peppermint extract, stirring vigorously to create a smooth, homogeneous blend.
- Cooling Phase: Transfer ganache to a bowl, allow to cool to room temperature, then refrigerate for 2 hours until firm.
- Chocolate Tempering: Create a double boiler and melt two-thirds of the chocolate, remove from heat, and fold in remaining chocolate to achieve a glossy coating.
- Truffle Formation: Quickly roll chilled ganache into uniform spheres using palms, working swiftly to prevent melting.
- Preliminary Chilling: Refrigerate formed truffles for 15 minutes to stabilize their shape.
- Chocolate Dipping: Submerge each truffle in melted chocolate using a fork, allowing excess to drip off, then place on parchment-lined baking sheets.
- Decorative Finish: Immediately sprinkle crushed candy canes over chocolate-coated truffles.
- Final Setting: Allow truffles to rest at room temperature until chocolate coating sets completely, approximately 1 hour.
Notes
- Prevent Cream Scorching: Heat cream gently and remove immediately to avoid burning, which can ruin the delicate ganache flavor.
- Master Chocolate Melting: Let hot cream sit undisturbed with chocolate to create smooth ganache without lumps, ensuring a silky texture.
- Maintain Cool Consistency: Refrigerate ganache until firm but not rock-hard, allowing easy shaping without sticky mess.
- Work Quickly with Truffles: Roll ganache balls swiftly using cool palms to prevent melting and maintain perfect spherical shape during coating.
- Prep Time: 25 minutes (plus 2 hours chilling time)
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 180
- Sugar: 15 g
- Sodium: 15 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg