I can still remember the winter evening the first batch found its way into my family box, the small kitchen full of steam and the soft smell of chocolate and peppermint. The light at the window turned sugar dust to tiny stars as we rolled the truffles by hand, passing a plate back and forth like a quiet ritual. That gentle work, the slow steady stirring and the way the mint lingers in the air, has kept this recipe in our rotation for years and warmed many hands on cold nights.
The Story Behind This Peppermint Truffles
There is a little history in every spoonful of this recipe. I first made these truffles on a small stove, with a pan that always had a faint ring of cocoa where I could not quite get everything clean, and the memory of that imperfect pan always makes me smile. It mattered more that the process felt steady and kind than that anything was perfect, and that feeling is what kept the truffles coming back into my kitchen. Over the years the recipe became a quiet way to mark holidays, birthdays, and the ordinary moments that still felt special.
I like to think of these truffles as the kind of recipe that asks you to be present. It asks for patience while the chocolate softens and for a careful hand when you fold in crushed candy. That slow work is its own kind of comfort, and each batch seems to carry a little more of home forward. If you ever want a companion note, sometimes I send a small plate with a different sweet, like delicious raspberry truffles, when I visit friends, and it is lovely to watch how a simple change in flavor can still feel like the same warm kindness.
Bringing Peppermint Truffles Together
“Some recipes just feel right the moment they come together.”
Making these truffles is mostly about listening to what the ingredients are telling you. Heat the cream until it almost reaches a boil, and you will smell its sweetness rising before you see a single bubble. Pour it over chopped chocolate and let the heat and patience do the work; the chocolate will melt into a glossy pool if you give it time and a gentle stir.
From there, adding peppermint extract and the crushed candy canes is like folding in a memory. The peppermint brightens the chocolate in a way that feels familiar and new at once. When the mixture chills and firms, it becomes easy to shape into small rounds, and the act of rolling them is calm and steady work that everyone can help with.
Ingredients You’ll Need
¾ cup heavy cream
2 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, chopped
¼ teaspoon peppermint extract
3 candy canes, crushed
toppings: finely crushed candy canes, red sanding sugar, cocoa powder
Room temperature ingredients help with texture, so if your butter or cream have been in the fridge, let them sit for a short while before you begin. The semisweet or bittersweet chocolate gives a deep, familiar cocoa flavor, and the heavy cream adds that classic richness that makes these truffles feel indulgent but simple. The peppermint extract is small in measure but large in impact, and crushed candy canes fold in a bit of holiday crunch that everyone remembers.
Step-by-Step Directions
- Bring the heavy cream and butter to a gentle boil in a medium saucepan set over low-medium heat. Watch the edges as small bubbles rise and then drift back, and remove from the heat once steam begins to lift. Take care not to let the cream scorch; a steady eye and a soft hand will help you to get the gentle boil just right.
- Pour over the chopped chocolate in a medium bowl and let sit for 5 minutes. Let the chocolate soften in the warmth without stirring, then begin to stir in slow circles until the mixture shines. Stir until smooth and thick with no streaks of cream left, and you will feel the texture change beneath your spoon.
- Stir in the peppermint extract until smooth, then stir in the crushed candy canes. Mix gently so the candy pieces spread through the chocolate, and notice the scent turning bright and cool against the warmth of the chocolate. Add only a little extract at first, taste, and then decide if you want a slightly brighter mint note.
- Refrigerate the chocolate until firm, about 1 to 2 hours. Cover the bowl so the surface does not form a skin, and check after an hour if your refrigerator runs cold to see if it needs less time. The ganache should be firm enough to scoop but still soft enough to roll with a spoon.
- Scoop out and roll the chocolate into balls using a tablespoon cookie scoop. Using cocoa powder or powdered sugar on your hands helps make the chocolate less sticky. Work with calm hands and turn the scoop between your palms until the balls hold together; a little warmth from your hands will help shape them.
- Roll in crushed candy canes, cocoa powder, or red sanding sugar. Let each truffle rest briefly between coatings so the topping adheres nicely and the shapes stay neat. Take a moment here to breathe; the colors and textures are part of the pleasure.
- Refrigerate until set, 1 to 2 hours. Give the truffles one last cool hour so they firm to the perfect bite, then pack them up or place them on a pretty plate for sharing.
How We Enjoy Peppermint Truffles at Home
At our house, these truffles often find themselves beside a strong cup of coffee or a simple pot of tea, and the two together feel like a small ceremony. We set them on a small plate near the kettle so anyone who wants a little sweetness can take one and come back to the table. The peppermint pairs well with the bitterness of coffee, and the chocolate melts slowly so each bite feels like a quiet pause.
Sometimes I arrange a small assortment on a holiday platter with a few cookies and a simple cake slice, and it becomes easy for guests to nibble as they talk. Other times I wrap a few in parchment and tie them with twine; a small wrapped plate sent to a neighbor seems to say everything that needs to be said without many words. The truffles are as much about the sharing as they are about the eating.
Storing Peppermint Truffles for Later
Store these truffles in an airtight container in the refrigerator for up to two weeks. Place a single layer or separate layers with parchment so they do not stick together, and bring them to room temperature for 10 or 15 minutes before serving so the centers soften slightly. If you want to keep them longer, these truffles freeze well for up to two months when wrapped tightly.
When thawing from frozen, move the tray to the refrigerator for a slow return to softness, then let them sit at room temperature before you plan to serve. The peppermint tends to mellow a little with time, and sometimes I think they are even better a day after you make them because the flavors settle and become friendly and familiar.
Tried-and-True Baking Tips
Gentle heat is everything
When you warm the cream and butter, keep the heat low and patient. Quick high heat risks boiling over or burning the cream. A gentle, steady heat gives you the soft shine and smooth melt that makes the truffles creamy.
Taste as you go
A quarter teaspoon of peppermint extract is a guide, but your extract may be stronger or milder than mine. Add a little, taste, and add a touch more if you want a brighter mint. Small changes matter, and they keep the flavor true to what you prefer.
Use a scoop for even truffles
A tablespoon cookie scoop gives even shapes and helps the truffles look neat when you plate them. If you do not have a scoop, use two spoons to measure and then press gently between your palms. Consistency makes a small tray look cared for.
Cool before coating
If you try to roll or coat the truffles when they are too soft, the topping will not stick and the shapes will flatten. Give the ganache time to chill until it is firm enough to roll, and then work in batches so you do not warm the rest with your hands.
A little salt can brighten
A tiny pinch of fine sea salt in the cream before heating can sharpen the chocolate’s flavor without making it taste salty. This is a gentle trick I keep for when the chocolate feels flat and needs a friendly lift.
Family Variations on Peppermint Truffles
If you want to change the flavor a bit but keep the same warm feeling, try dipping half the truffles in melted white chocolate and topping with crushed candy cane for a classic contrast. Another favorite at our table is to roll some in finely chopped toasted nuts for a kind of familiar crunch that plays well with the mint. If you are curious about different fillings or flavor swaps, a soft fruit note like raspberry offers a lovely partner; I often send friends a note with a link to raspberry truffles if they ask for a gentler fruit alternative.
For a richer bite, use bittersweet chocolate and add a small splash of cream liqueur to the ganache, but keep the addition modest. For a lighter touch, reduce the candy cane slightly and accent the truffles with a dusting of cocoa powder so the mint feels like a gentle breeze. These small, steady changes keep the recipe familiar and kind while still making room for family preferences.
FAQs About Peppermint Truffles
Can I make this ahead of time?
Yes, and it often holds up beautifully, especially when stored properly and allowed to rest overnight. Make the ganache, chill it to firm, shape the truffles, and then keep them covered in the refrigerator until ready to serve.
What chocolate should I use if I like a sweeter truffle?
If you prefer a sweeter bite, choose semisweet chocolate rather than bittersweet. Semisweet offers a soothing sweet note that many home bakers and family members find familiar and comforting.
How do I keep the candy cane from getting soggy on the coating?
Roll the truffles in crushed candy cane just before serving when possible, and store the coated truffles in a cool, dry place. If you must coat them ahead of time, use a finer sanding sugar as a buffer so moisture from the candy cane does not soften the coating as much.
Can kids help with this recipe?
Absolutely. Children can help crush the candy canes, roll the truffles with guidance, and sprinkle the toppings. It is a calm activity with safe steps that can create small, proud moments for them.
What if my ganache does not firm up?
If the ganache is still too soft after chilling, try refrigerating longer or stirring in a few more tablespoons of finely chopped chocolate to encourage firming. A cool refrigerator and time are often all it needs.
A Final Thought
I hope this Peppermint Truffles brings a little comfort to your kitchen, the same way it has in mine over the years. There is a quiet pleasure in taking slow steps, in tasting along the way, and in wrapping up a small plate to give to someone you care about. If you make a batch, take a moment to breathe in the mint and chocolate together, and know that the small work of baking like this carries warmth beyond the pan.
Peppermint Truffles
Ingredients
Method
- In a medium saucepan, bring the heavy cream and unsalted butter to a gentle boil over low-medium heat, watching carefully to prevent scorching.
- Remove from heat once steam begins to lift and pour the hot mixture over the chopped chocolate in a medium bowl. Let it sit for 5 minutes.
- Stir the chocolate gently until shiny and fully melted, ensuring no cream streaks remain.
- Fold in the peppermint extract and crushed candy canes, mixing gently to distribute.
- Refrigerate the mixture until firm, about 1 to 2 hours.
- Once firm, scoop out the chocolate mixture using a tablespoon cookie scoop and roll into balls.
- Dust your hands with cocoa powder or powdered sugar to reduce stickiness while shaping.
- Roll the truffles in crushed candy canes, cocoa powder, or red sanding sugar, allowing them to rest briefly between coatings.
- Refrigerate the coated truffles for another 1 to 2 hours until set.
