There’s something so comforting about rolling tiny spheres of rich ganache into peppermint-kissed delights. After testing my Chocolate Peppermint Truffles recipe four separate times—once on a snowy evening, once during a holiday bake-off—I found the perfect balance of silky chocolate and minty snap. The aroma alone, as the cream heats and the peppermint joins the party, tells you dessert is on the horizon. If you love minty sweets, try my Peppermint Kiss Chocolate Cookies next.

About Chocolate Peppermint Truffles

Chocolate Peppermint Truffles marry smooth ganache with a festive mint crunch. I first whipped these up for a holiday cookie swap—batch one was too soft, batch two too firm, but by batch three the texture was spot on. They’re tiny treats that feel luxurious yet come together in minutes.

Quick prep with minimal ingredients
Budget-friendly pantry staples
A family favorite at every gathering
Mint’s cooling chemistry heightens chocolate’s richness

Key Ingredients & Their Roles

Semi-Sweet Chocolate Chips (12 oz): provide the ganache base + tip: use finely chopped baking bars for an even melt
Heavy Cream (½ cup): creates a silky texture + tip: let sit at room temperature 10 minutes before heating
Unsalted Butter (2 tbsp): adds shine and velvety mouthfeel
Peppermint Extract (½ tsp): infuses minty brightness + tip: adjust to taste—start small
Crushed Peppermint Candies (3 tbsp): for coating + tip: pulse gently for coarse bits

How to Make Chocolate Peppermint Truffles

Place 12 oz semi-sweet chocolate chips in a heatproof bowl.
Heat ½ cup heavy cream in a small saucepan over medium until just simmering, about 3 minutes.
Pour hot cream over chocolate and 2 tbsp butter; let sit 2 minutes.
Stir until smooth, then blend in ½ tsp peppermint extract.
Cover and refrigerate ganache for 1 hour, until firm enough to scoop.
Use a teaspoon to scoop 1-inch balls; roll each in 3 tbsp crushed peppermint or cocoa powder.
Return truffles to fridge for 30 minutes before serving.

Pro Tips & Troubleshooting

During my fourth test, an extra 15 minutes of chilling made rolling neater.
Don’t overheat cream—bring to a gentle simmer to avoid a grainy ganache.
Swap crushed peppermint for orange zest for a citrus twist.
To halve, use 6 oz chocolate; to double, scale all ingredients evenly.

Storage & Make-Ahead Guide

Store in an airtight container in the fridge up to 5 days or freeze up to 3 months. Thaw in the fridge overnight. I tested freezing once and they thawed glossy and firm, just like fresh.

Serving Suggestions

Serve alongside a steaming mug of peppermint hot cocoa or espresso. For extra flair, plate with Chocolate Covered Chips.

Frequently Asked Questions

How long do truffles last in the fridge? Up to 5 days in an airtight container.
Can I freeze Chocolate Peppermint Truffles? Yes—freeze up to 3 months; thaw in fridge overnight.
Why did my ganache turn grainy? Likely overheated cream—heat only to a simmer to prevent separation.
Can I use dark chocolate instead? Absolutely—70% dark chocolate deepens the flavor.
How do I get a smooth peppermint flavor? Use pure peppermint extract and stir gently into warm ganache.

Final Thoughts

Chocolate Peppermint Truffles are my go-to holiday treat—it’s the blend of creamy ganache and crisp mint that keeps me coming back. I hope your kitchen fills with that warm, minty aroma as it does mine. Drop a comment with your favorite peppermint twist!

More Recipes You’ll Love

Peppermint Kiss Chocolate Cookies – combines the same chocolate-peppermint flavor profile
No-Bake Sugar Cookie Truffles – another easy, bite-sized truffle treat
How to Make Chocolate Covered Chips at Home – for more simple chocolate candy techniques
Chocolate Fudge Cake – rich chocolate dessert perfect for pairing