Dark Chocolate Peppermint Truffles Recipes
DARK CHOCOLATE PEPPERMINT TRUFFLES
Chocolate Peppermint Truffles are the ultimate holiday dessert! They're made with only 4 ingredients, vegan/gluten free and have the smoothest texture.
Provided by Erin
Categories Dessert
Time 2h5m
Number Of Ingredients 6
Steps:
- 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 1/4 tsp peppermint extract. Place bowl in the refrigerator for 2 hours, which will allow the chocolate to solidify.
- 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.
Nutrition Facts : Calories 103 kcal, Carbohydrate 8 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 3 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
DARK CHOCOLATE MINT TRUFFLES
The most incredible minty chocolate truffle! Soft, rich, and delicious! Cover and store in the refrigerator.
Provided by MELISS142
Categories Truffles
Time 2h45m
Yield 42
Number Of Ingredients 5
Steps:
- Put entire bag of cookies in the bowl of a food processor and pulse to a fine crumb consistency. Transfer to a large bowl.
- Add cream cheese and mix until well combined. Roll into 1-inch balls. Chill in the refrigerator for 1 hour.
- Place chocolate chips in a microwave-safe bowl. Microwave on high power for 1 minute. Stir, then repeat in 1-minute increments until melted and smooth. Mix in peppermint extract.
- Drop chilled balls in the chocolate to coat, let any excess drip off, and place on waxed paper. Sprinkle crushed candy canes over wet chocolate. Return to the refrigerator until chocolate sets, about 1 hour.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 15.4 g, Cholesterol 5.9 mg, Fat 6.7 g, Fiber 1 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 66.5 mg, Sugar 8.3 g
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- In a separate, smaller bowl, whisk together the coconut milk and maple syrup. Place in the microwave and cook until very warm but not boiling, about 30 seconds. (Alternatively, heat a small saucepan in a double boiler over medium heat until just simmering).
- Add the coconut milk mixture to the chocolate and loosely cover with a towel to keep the heat in. Don’t touch for 5 minutes. Remove the cover and use a spatula to gently stir the chocolate together, until it melts completely. Add in the vanilla and mint extract and place the creamy, smooth chocolate mixture in the fridge until hardened, about 2-3 hours.
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