Ingredients
Equipment
Method
- In a medium glass bowl, combine chocolate chips and heavy cream. Microwave for 1 minute, stir, then heat for another 30–60 seconds until smooth. Stir in peppermint extract.
- Cover with plastic wrap and refrigerate overnight, or at least 8 hours, until firm.
- Let ganache sit at room temperature for 5 minutes. Line a tray with parchment paper. Use a 1-inch scoop to form balls, roll gently in hands, and insert a toothpick in each. Freeze for 30 minutes to overnight.
- Melt dark chocolate wafers in a cup or deep jar using 30-second microwave intervals. Holding each truffle by the toothpick, dip and swirl in the melted chocolate. Let excess drip off and place on parchment to harden.
- Once hardened, remove toothpicks. Melt white chocolate wafers in a small plastic bag, snip the corner, and drizzle over truffles. Sprinkle crushed peppermint on top before the drizzle sets.
- Refrigerate until set. Serve chilled or gift in boxes or tins for the holidays.
Notes
Store truffles in an airtight container in the refrigerator for up to 1 week.
For gifting, place in mini paper cups or candy boxes.
To freeze, store in a sealed container for up to 2 months and thaw in the fridge before serving.
For gifting, place in mini paper cups or candy boxes.
To freeze, store in a sealed container for up to 2 months and thaw in the fridge before serving.
