PEPPERMINT TRUFFLES RECIPE
Peppermint Truffles Recipe starts with a cream cheese base full of peppermint chips.
Provided by Paula
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- In a bowl of electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 c un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn a light pink). Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it's thick enough. Add more sugar if it's not this consistency.
- Using a small spring release scoop, scoop the mixture into balls. Place on a sheet of waxed paper on a sheet try. Refrigerate for an hour until firm. Remove truffles from refrigerator. Melt chocolate and shortening, stir until smooth. Using 2 forks, dip balls in melted chocolate, tap on side of bowl to remove excess. Place on sheet of waxed paper. Top with Andes peppermint crunch chips. Allow to dry. Store in the refrigerator. Good in the fridge up to 1 week.
Nutrition Facts : Calories 225 kcal, Carbohydrate 38 g, Protein 1 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 12 mg, Sodium 48 mg, Sugar 38 g, ServingSize 1 serving
PEPPERMINT TRUFFLES
EASY 4 Ingredient Peppermint Truffles. Amazingly creamy peppermint white chocolate ganache center coated with MORE chocolate and drizzled with extra white chocolate. Perfect Christmas dessert!
Provided by Serene
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Chop 8 ounces of the white chocolate, read notes on measuring above, and place in a heat safe bowl.
- In a small saucepan heat the heavy cream and peppermint extract until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for about 2-3 minutes.
- Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.
- Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
- Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
- Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes.
- When the truffles are cooled, remove from fridge. Melt the semi-sweet chocolate in a heat safe bowl in the microwave by following the directions, 30 second increments stirring in between.
- Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper. Once all truffles are covered, place them back into the fridge for another 20 minutes to allow the chocolate to set.
- When the chocolate is set then you can drizzle with any leftover chocolate, or the remaining 4 ounces of white chocolate. While the chocolate is melted dip a spoon into the chocolate and drizzle it over the truffles.
- Store the truffles in the refrigerator until ready to serve.
Nutrition Facts : Calories 280 kcal, Sugar 24 g, Sodium 29 mg, Fat 18 g, SaturatedFat 11 g, Carbohydrate 27 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg, ServingSize 1 serving
PEPPERMINT TRUFFLES
Made with just 4 ingredients, these peppermint truffles are rich in chocolate flavor and have a smooth ganache texture. Watch the video above to see how quickly they come together!
Provided by Lisa Bryan
Categories Dessert
Time 2h20m
Number Of Ingredients 4
Steps:
- Create a double boiler. Fill a small sized pot 1/4 full with water and bring it to a boil. Then reduce the heat to a simmer and place a glass bowl on top of the pot.
- Heat the coconut milk by adding it into the bowl for 2-3 minutes until it becomes warm.
- Add the chocolate chips to the same bowl and slowly stir until the mixture has a silky smooth texture.
- Remove the bowl from the double boiler and stir in the peppermint extract.
- Place the chocolate ganache mixture in the fridge and let it cool for about 2 hours.
- Scoop out the chocolate ganache from the bowl using a small cookie scoop, then use your hands to gently roll it into a ball.
- Roll the balls immediately in cacao powder and set them on a plate.
- Place the plate in the fridge for about 15 minutes to firm up. Then serve and enjoy!
Nutrition Facts : Calories 92 kcal, Carbohydrate 12 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 12 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
PEPPERMINT MOCHA KAHLUA TRUFFLES
Provided by My Baking Addiction
Yield about 20 truffles
Number Of Ingredients 0
Steps:
- 1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it's not warm, the truffle mixture is ready to be infused. If the mixture is too hot, the baking chips will melt.3.Stir in the Peppermint Mocha Kahlua and fold in the Andes Peppermint Crunch Baking Chips Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in your desired coating, I typically use high quality sweetened cocoa powder such as Scharffen Berger or chocolate jimmies as seen above. Refrigerate truffles until ready to serve.
PEPPERMINT TRUFFLES RECIPE
Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.
Provided by Heidi
Categories Dessert
Time 8h30m
Number Of Ingredients 6
Steps:
- In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
- Stir in the peppermint extract.
- Cover with plastic wrap and refrigerate overnight.
- When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
- Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
- In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
- Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
- Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
- Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
- Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.
Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
PEPPERMINT FUDGE TRUFFLES
These candy-coated bites always stand out among my holiday goodies. No one can resist the creamy fudge and refreshing peppermint flavor. -Tracy Travers, Fairhaven, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt milk chocolate chips; stir until smooth. Stir in the frosting, 1/2 cup peppermint chips, walnuts and extract. Cover and chill for 30 minutes or until firm enough to form into balls. , Coarsely chop remaining peppermint chips. Shape chocolate mixture into 1-in. balls; roll in chopped chips. Store in an airtight container in the refrigerator.
Nutrition Facts :
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