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Chocolate Peppermint Recipe

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★★★★★

4.6 from 58 reviews

Delicious and easy-to-make chocolate truffles with a creamy cream cheese base, infused with peppermint flavor, coated in smooth melted chocolate, and garnished with festive green white chocolate and crunchy Andes mints. Perfect for holiday treats or special occasions.

Ingredients

Scale

For the Truffles:

  • 8 oz cream cheese (softened to room temperature)
  • 2 cups semisweet chocolate chips (Ghirardelli Premium Baking Chips recommended)
  • 2 cups powdered sugar
  • 1/4 cup chopped Andes mints
  • 1 tsp peppermint essence

For the Coating:

  • 1 package chocolate melting wafers (such as Wilton Candy Melts)

For the Garnish:

  • 1 cup white chocolate melting wafers (colored green with gel food coloring)
  • 1/2 cup chopped Andes mints (for an extra minty crunch)

Instructions

  1. Prepare the Cream Cheese Mixture: In a large mixing bowl, combine the softened cream cheese and the powdered sugar. Add a few drops of peppermint essence and mix until the mixture is smooth and well combined.
  2. Melt the Chocolate and Mix: Place the semisweet chocolate chips and chopped Andes mints in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring after each, until the mixture is smooth and fully melted. Pour the melted chocolate mixture into the cream cheese mixture and beat until thoroughly combined and smooth.
  3. Chill the Filling: Transfer the creamy chocolate mixture onto a large piece of plastic wrap. Wrap it tightly into a log shape and refrigerate for 45 minutes to firm up the mixture.
  4. Shape the Truffles: Once chilled, remove the log and roll the filling into one-inch balls. Place the balls on a parchment-lined baking tray, spacing them well apart to prevent sticking.
  5. Coat with Chocolate: Melt the chocolate melting wafers in the microwave using 30-second bursts at 50% power until smooth. Keep the melted chocolate warm by placing the bowl over a steaming pot of water. Using a fork, dip each truffle ball fully into the melted chocolate, lift it out, and gently shake off excess chocolate. Place back onto parchment paper.
  6. Garnish and Finish: Immediately after coating, sprinkle chopped Andes mints on top of each truffle if desired. For green white chocolate garnish, melt and color the white chocolate wafers with gel food coloring. After all truffles are coated, drizzle the green chocolate over the truffles for decoration. Allow the truffles to fully set before serving.

Notes

  • Make sure the cream cheese is softened to room temperature for easy mixing and smooth texture.
  • Microwaving chocolate at half power in increments prevents burning and promotes even melting.
  • Chilling the truffle mixture is crucial for firm shaping and easier handling.
  • Use parchment paper to prevent sticking during the coating and setting process.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • For extra flavor, you can experiment with different peppermint extracts or add a splash of peppermint liqueur.

Keywords: chocolate truffles, peppermint truffles, no-bake dessert, holiday treats, mint chocolate

Find it online: https://cheframi.com/chocolate-peppermint-recipe/