These Chocolate Peppermint Truffles are made with chocolate ganache–coconut milk and dark chocolate—along with peppermint and some candy cane pieces. YUM!
Say hello to the most imperfectly perfect chocolate peppermint truffles! They’re not perfectly round, but they are perfectly delicious. …cheesy, but true! I figured I’d better fit in another chocolate peppermint recipe before the season’s over and everyone has moved onto salads and smoothies and such. ….which I’m kind of ready for, to be honest. But, not today. Today is all about chocolate.
Quick question completely unrelated to chocolate though… how far along are you with your holiday shopping? Are you someone who gets most of it done before Thanksgiving, or someone who waits until Christmas Eve? I used to be person A—I did all of my Christmas shopping over my Thanksgiving break and it felt amazing. Now? Well now I’m person B. Kind of. Currently I’m about half way done shopping, and I’ve already carved out time this Friday to get the rest of it done. Hey, as long as it gets done that’s all that matters (or at least that’s what I’m telling myself).
Ok so it’s pretty obvious that I’m obsessed with chocolate peppermint—heck, I made an entire cake last year—so these truffles were a no-brainer. They’re made with chocolate ganache, and I opted to make mine with coconut milk and dark chocolate (rather than heavy whipping cream) and I’m proud and somewhat embarrassed to admit that I’ve eaten all of these truffles on my own. WHOOPS. Miguel doesn’t love peppermint-flavored things, so more for me I say!
As you can see, I was having a tough time getting these to be perfectly round truffles, but they taste amazing so I figured I should still post the recipe.
Note: your hands will get messy making these, so don’t stress out about it! I would rinse my hands off after every 5-6 truffles and that seemed to help.
CHEERS to a few more days (ok, weeks) filled with chocolate peppermint everything!Print
Chocolate Peppermint Truffles
- Prep Time: 30 mins
- Total Time: 30 mins
- 1 cup dark chocolate (either chopped chocolate or chocolate chips)
- 1/2 cup full fat coconut milk
- 1/4 tsp peppermint extract, or more to taste
- For the topping
- 1/2 cup dark chocolate
- 1 tsp coconut oil
- Sea salt
- Chop dark chocolate, place it in a bowl and set it aside.
- Heat coconut milk in a saucepan over medium-high heat. As soon as it starts to bubble, remove it from the heat and pour it over the chocolate*. Allow it to sit for about 5 minutes, and then whisk chopped chocolate and milk together until chocolate has melted, then stir in the peppermint oil.
- Place bowl in the refrigerator for at least 2 hours, or until chocolate is almost completely solid.
- To make the truffles, melt chocolate and coconut oil together either in the microwave or over the stove until chocolate has melted and is smooth. Next, remove ganache from the refrigerator and wait 10 minutes before using a tablespoon measuring spoon to scoop ganache out and roll it into balls, given the ganache time to loosen up just a bit. Dip each ball into the melted chocolate, immediately sprinkle it with some sea salt or crushed candy cane pieces, and place the balls onto a baking sheet or on a plate. Repeat this process until ganache is finished.
- Store truffles in the refrigerator.
*Be careful to not let the milk come to a boil. You want it to be warm, but not boiling hot.
**If for some reason the chocolate doesn’t harden into ganache, melt it over the stovetop and add MORE chopped chocolate (1/4 cup more should work), and then place it in the refrigerator again and it should harden