Chocolate Peppermint Truffles are the ultimate holiday dessert! They're made with only 4 ingredients, vegan/gluten free and have the smoothest texture.
Where are my chocolate peppermint fans?! These chocolate truffles are essentially my vegan chocolate peppermint cake, but in truffle form. If you're looking for a quick holiday snack and/or dessert recipe, these are it!
They're smooth and velvety--truly the perfect texture--and are ideal for the chocolate lover in your life.
If you need more holiday dessert recipe ideas, be sure to check out my thumbprint cookies with icing, my molasses chocolate chip cookies and of course these vegan cinnamon rolls (which are technically a brunch item, but I prefer them as dessert!).
Recipe features
- They only require 4 ingredients!
- Vegan + gluten free
- If you love chocolate peppermint, you will adore these truffles
Ingredient notes
Chocolate - Dark chocolate, preferably between 65-80% depending on your personal preference. The recipe calls for a total of 1 ½ cups, which is equivalent to approximately 9 oz. chocolate.
Coconut milk - Make sure to use full fat canned coconut milk, which is thicker in consistency and is best for making truffles.
Peppermint - Peppermint extract should be available at most grocery stores -- (I used Simply Organic brand "peppermint flavor").
Coconut oil - I like using a small amount of coconut oil when melting chocolate because I think it results in a smoother texture. If you hate coconut, simply melt the chocolate as you normally would or use a different, neutral-flavored oil, like avocado oil.
Method
First: Make the ganache. Start by chopping the chocolate for the ganache, then placing in a bowl. Next, heat the coconut milk in a saucepan until small bubbles form around the edges.
Immediately remove the milk from the heat and pour it over the chocolate, waiting 5 minutes before stirring the milk and chocolate together until the chocolate melts and is smooth. Place the melted chocolate in the refrigerator for at least 2 hours, which will allow it to solidify.
Second: Melt the chocolate. Once it's time to make the truffles, melt the remaining chopped chocolate and coconut oil together until the chocolate is nice and smooth.
Third: Make the truffles. Remove the ganache from the refrigerator, then wait 5 minutes or so for it to soften a bit. Use a tablespoon measuring spoon to scoop the ganache, then use your hands to roll it into balls, placing it directly into the bowl of melted chocolate, then onto a lined baking sheet/plate.
Sprinkle it with sea salt (optional) and repeat this process until the ganache is gone.
Tips + tricks
- Store truffles in the refrigerator for up to 5 days.
- Use coarse sea salt if possible, or sprinkles if you want to give them a holiday vibe.
Do I have to use dark chocolate?
Technically no... you can use milk chocolate if you prefer! Generally truffles are made with dark chocolate, but feel free to use your favorite kind.
Can truffles be frozen?
Yep! Simply wait for the outer chocolate layer to harden, then place the truffles in a plastic bag in the freezer for up to 2 months (or longer!).
More chocolate recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Dark Chocolate Peppermint Truffles
Ingredients
- 1 cup dark chocolate chopped
- ½ cup full fat coconut milk
- ¼ teaspoon peppermint extract or more to taste
for topping:
- ½ cup dark chocolate chopped
- 1 teaspoon coconut oil
- sea salt
Instructions
for the ganache:
- Chop the dark chocolate, place it in a bowl and set it aside.
- Heat coconut milk in a saucepan over medium-high heat. Once the milk starts to bubble around the edges, remove it from the heat and pour it over the chopped chocolate. (You want the milk to be hot, but not boiling). Allow the mixture to sit for 5 minutes, then stir the chocolate and milk together until the chocolate has melted, then stir in the peppermint extract.
- Do a quick taste test with your finger and see if it's peppermint-y enough. If it's not, add an additional ¼ teaspoon peppermint extract. Place bowl in the refrigerator for 2 hours, which will allow the chocolate to solidify.
to assemble:
- Remove the chocolate ganache from the refrigerator and wait 5-10 minutes for it to soften. While that's happening, melt the remaining dark chocolate and coconut oil together in the microwave in 30 second increments.
- Use a tablespoon measuring spoon to scoop the ganache, then use your hands to roll it into a ball and drop it into the bowl with the melted chocolate. Use a fork to coat it, then carefully remove it and place it into a parchment-lined baking sheet or plate, and immediately sprinkle it with sea salt. Repeat this process until all of the ganache is gone.
- Store truffles in the refrigerator for up to 5 days.
Notes
Nutrition
UPDATE NOTE: This recipe was originally published in December 2017. It was updated with new text and photos in December 2020.
LD says
Omg these are sooo good! The first time I made them with half the dark chocolate, by accident, and they were the most melt in your mouth chocolates I’ve ever had. The outer layer of chocolate barely held it together but it did. The second time I made them per recipe and they were still amazing. The center is just so amazingly creamy and pepperminty. My flavor buds are a little washed out so I used half a tsp which worked. My neighbor had a few as well and is hooked for more.
Erin says
That's amazing -- so glad you like them, and thanks for the comment!