“An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!” - by AshleyV
Ingredients
Adjust Servings
Original recipe yields 2 dozen truffles
Directions
- 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.
- Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 134 cal
- 7%
- Fat
- 9 g
- 14%
- Carbs
- 14.3 g
- 5%
Based on a 2,000 calorie diet
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