Peppermint Mocha Truffles (Printable)

Creamy chocolate treats blended with espresso and peppermint, finished with a smooth chocolate coating.

# Ingredient List:

→ Chocolate Ganache

01 - 8 oz semi-sweet chocolate, finely chopped
02 - 1/4 cup heavy cream
03 - 2 tbsp unsalted butter, room temperature
04 - 1 tbsp instant espresso powder
05 - 1/2 tsp peppermint extract
06 - 1/4 tsp vanilla extract
07 - Pinch of salt

→ Coating

08 - 7 oz dark or milk chocolate, chopped, for coating
09 - 2 tsp coconut oil (optional, for smoother coating)
10 - 3 tbsp crushed peppermint candies or candy canes for garnish

# How to Make:

01 - Combine chopped semi-sweet chocolate, instant espresso powder, and a pinch of salt in a heatproof bowl.
02 - Gently heat heavy cream and butter in a small saucepan over medium until simmering.
03 - Pour hot cream mixture over the chocolate. Let rest for 2 minutes, then stir until smooth.
04 - Incorporate peppermint and vanilla extracts into the ganache and mix well.
05 - Cover and refrigerate ganache for 1 to 2 hours until firm enough to scoop.
06 - Line a baking sheet with parchment paper. Scoop heaping teaspoons of ganache and roll into balls. Freeze for 15 minutes.
07 - Melt coating chocolate and coconut oil (if using) in 30-second bursts in a microwave-safe bowl, stirring frequently until smooth.
08 - Using a fork, dip each truffle into melted chocolate. Let excess drip off and place on the baking sheet.
09 - Sprinkle crushed peppermint candies over truffles immediately before coating sets.
10 - Allow truffles to set at room temperature or refrigerate until firm.

# Expert Tips:

01 -
  • They taste like pure indulgence but come together in just 25 minutes of hands-on time, making you feel like a chocolatier without the stress.
  • The espresso and peppermint combination hits that sweet spot between sophisticated and comforting, like a warm hug that also wakes up your taste buds.
  • They're the kind of gift that makes people think you spent hours in the kitchen, so you get all the credit with minimal effort.
  • Each truffle literally melts on your tongue, releasing layers of flavor that linger in the best way possible.
02 -
  • Never let your cream mixture come to a full rolling boil. It should be gently steaming and showing subtle bubbles. Overheated cream can break the ganache, leaving you with separated oil and chocolate bits instead of silk.
  • The truffle coating will set differently depending on your kitchen's temperature. On warm days, refrigerate them. On cold days, room temperature is perfect. Watch your first truffle and you'll know exactly what your kitchen needs.
  • Peppermint extract is genuinely powerful. More than 1/2 teaspoon tastes medicinal rather than festive. I learned this by over-enthusiastically adding it to an early batch, and while they weren't bad, they didn't sing like they should.
  • Don't skip the 15-minute freeze after rolling. Firm truffles dip cleanly and beautifully. Soft ones fall apart in the chocolate, and you'll be fishing for chocolate-covered sad ganache nuggets with your fork.
03 -
  • If your melted coating chocolate starts to thicken as you work, briefly microwave it again for 10 seconds. Thick chocolate won't coat smoothly and creates a dull finish instead of that glossy shell.
  • The coconut oil in the coating is optional but genuinely worth it. It makes the chocolate thinner and more workable, plus the final set has this beautiful, subtle snap that feels more professional.
  • Room temperature hands are your friend. If your palms are cold, the ganache won't roll smoothly. Warm them under running water, dry them completely, and suddenly the rolling becomes easy.

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