Chocolate Peppermint Hot Chocolate Truffles are a two-treats-in-one deal: truffles, and a hot chocolate concentrate! They are super rich and delicious, fun to make and very easy! Chocolate and candy canes in a truffle are the perfect duo for a Christmastime treat.
Ok! So I wanted to pop in really quickly to share a recipe with you before Christmas is here.
My Chocolate Peppermint Hot Chocolate Truffles are so fun, easy, rich and can please a crowd. The combo of chocolate and peppermint is a true winner, of course, and you can eat these truffles straight orrrrrr…
Add them to a cup, douse them in hot milk, stir them up and drink a rich chocolaty cup of Peppermint Hot Chocolate! How fun is that?!
I think they’re such a fun, easy project during these hectic holidays. Heck, I made them with a 3 day-old baby strapped to my front in my Moby carrier. An accomplishment I celebrated by taking a nap. [This is not a humble-brag in any way, because I seriously have my husband and my mother at home, ensuring that I haven’t had to make a dinner yet or worry about anything if I need a nap/snack/drink/bath.]
I promise I’ll share my birth story soon, but until then you can just eat Chocolate Peppermint Hot Chocolate Truffles, stalk me on Instagram, and enjoy Christmas with your family (in that order).
Cheers!
- 8 ounces chocolate (I used a 55%)
- ¼ tsp. peppermint extract
- ¼ cup unsweetened almond milk
- 2 standard candy canes, crushed
- powdered sugar ( ¼ cup) and 2 more crushed candy canes, for coating
- In a microwave safe bowl, microwave* the chocolate on half-power until melted (mine took about 5-6 minutes, stirring each minute).
- Next, microwave the almond milk for 30 seconds, to take the cold off of it. Whisk the almond milk into the chocolate, adding the peppermint extract too.
- Stir in the crushed candy canes. Place a piece of plastic wrap over the bowl and refrigerate for at least 3 hours, until the chocolate is set.
- Combine the powdered sugar and crushed candy canes in a small bowl and set aside.
- Pull the bowl out and use a Tablespoon scoop to scoop out balls of the chocolate (I refrigerated mine for a whole day, causing my chocolate to be slightly too hard to scoop, so I let it sit on the counter for 45 minutes first). Roll each ball between your palms (or use your finger tips to just smooth/mold them), then roll in the powdered sugar/candy canes to coat. Set each truffle aside as they’re finished.
- Eat the truffles just as they are or add 2 truffles to a mug and add 6-8 ounces of unsweetened almond milk (or milk of your choice) and microwave for 1-2 minutes, until hot, then stir together. This is a rich, delicious drinking chocolate!
- *You can melt the chocolate over a double-boiler if you prefer.
- Keep the truffles in a sealed bag on the counter for up to 5 days. I’m sure they’ll last longer, and you can even refrigerate them.
Chocolate and peppermint? Yes please!!!
Taylor@Food Faith Fitness recently posted…Gingerbread Gluten Free Biscotti with Coffee Glaze
I love that they’re versatile–you can eat them plain or make them into hot cocoa. Genius!
These are the perfect little holiday treats!
Lauren Kelly Nutrition recently posted…Comment on Pomegranate Brie Pistachio Phyllo Cups {4 Ingredients, Ready in 15 minutes} by Cynthia/What A Girl Eats
This is brilliant! I never thought about these – would be so cool to make for Xmas homemade gifts!
I love how simple these are Melissa…truffles are deceptively simple to make and the results so mouthwatering!!
These are SO fun! And so easy! I fear I’d eat them all myself 🙂
A perfect combo chocolate and peppermint! Mouth watering pictures, Thanks a lot Melissa for the great recipe 🙂
Loving this recipe!
These truffles look fantastic! They would be a great addition to the dessert table!
ooh, those truffles look delicious! They’d make a great teacher gift in basket with a mug and some cocoa packets!
What a fun treat! I love this idea — so different!