Peppermint Crunch Truffles

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AshleyV 2

"An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!"

Ingredients

3 h 50 m servings 134 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Heat chocolate and cream in the top of a double boiler over simmering water without stirring for 3 minutes. Whisk chocolate and cream together until smooth. Remove from heat and let mixture cool until thick, 20 to 30 minutes.
  2. Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.
  3. Place chopped peppermint candies into a shallow bowl. Use a melon baller to scoop about 1 1/2 teaspoon of chocolate mixture; form into a ball-shaped truffle and set aside on a piece of parchment paper on a work surface. Roll truffles in peppermint candy and lightly roll truffles between your hands to press candy pieces into truffles.

Footnotes

  • Cook's Note:
  • Use dark chocolate for a more minty truffle, semisweet for a sweeter one, but I wouldn't recommend white chocolate, as the crushed candies are white chocolate and peppermint. Said candies can be found at Target or online.
  • Editor's Note:
  • Andes(R) Peppermint Crunch mints are available seasonally (around Christmas).

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