Ingredients
Scale
For the Truffles:
- 8 oz high-quality dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp butter
- 2 tbsp peppermint liqueur
- 1/4 tsp peppermint extract (optional, for extra minty flavor)
For Rolling:
- 1/4 cup unsweetened cocoa powder
- Optional: crushed candy canes or finely chopped peppermint bark for decoration
Ingredient Highlights
- Dark Chocolate: Opt for high-quality chocolate for a rich, smooth texture and intense flavor.
- Peppermint Liqueur: Adds a subtle boozy twist with refreshing peppermint notes.
- Heavy Cream: Gives the truffles their creamy, melt-in-your-mouth consistency.
- Cocoa Powder: A classic coating that balances the sweetness with a touch of bitterness.
Instructions
Prepare the Truffle Mixture
- Heat the Cream: In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Remove from heat immediately.
- Add the Chocolate: Place the chopped dark chocolate in a medium mixing bowl, then pour the hot cream mixture over the chocolate. Let sit for a minute, then stir until the chocolate is completely melted and smooth.
- Add the Peppermint Liqueur: Stir in the peppermint liqueur (and peppermint extract, if using) until fully incorporated and smooth.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the chocolate mixture is firm enough to scoop.
Form the Truffles
- Scoop the Truffles: Use a small cookie scoop or a spoon to portion out the chilled chocolate mixture, rolling each portion into a ball between your hands.
- Roll in Cocoa Powder: Roll each truffle in the cocoa powder until fully coated. If desired, roll in crushed candy canes or peppermint bark for a festive twist.
- Prep Time: 20 min.
- Cook Time: 2 hours
Nutrition
- Serving Size: 18 truffles
- Calories: 120 kcal
- Fat: 9g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g