{Day 7} Dark Chocolate Peppermint Truffles

On the 7th Day of Christmas I'd like to introduce you to Kristin from w/milk & sugar! If you're looking for inspiration for some yummy recipes, cute decorating ideas, and DIY fun you've gotta stop by this girls blog! One of my favorite sections of her blog is her "pinned it and did it" page where she finds fun projects and recipes on Pinterest (the most addictive site ever!) and recreates them. Love it! Take it away Kristin!

hi! I'm Kristin from w/milk & sugar, where I blog about everything cooking, baking, decorating, & homemaking. I feel so honored to be a part of Chelsea's 12 Days of Christmas Treats. I'll admit, I have a bit of a sweet tooth. So when December rolls around I have no choice but to bake and eat all of my favorite cookies, breads, and candies. But I also love trying new recipes, like these Dark Chocolate Peppermint Truffles. The idea of truffles sounded a little daunting - because they're so rich and decadent I always assumed they were difficult to make. But I was pleasantly surprised to find there are really only two main ingredients - cream and chocolate - and no candy thermometer required.

Dark Chocolate Peppermint Truffles adapted from Bake It & Make It with Beth ganache: 8 oz high quality dark chocolate 3/4 c heavy cream 1 1/2- 2 t peppermint extract coating: high quality cocoa powder or extra dark chocolate (melted) candy canes or peppermint candies

1. Chop chocolate into small pieces, or pulse in a food processor. Pieces should be roughly the same as the size of a chocolate chip. Be sure to use good quality dark chocolate with a high cocoa percentage so that the truffles will be rich and creamy. Place chopped chocolate in a heat safe metal or glass bowl.

2. Heat heavy cream in a small sauce pan over medium. Bring to a simmer then remove from heat and carefully pour over dark chocolate. Let sit for a few minutes.

3. Stir ganache mixture to incorporate. Add peppermint extract. Cover bowl and refrigerate 4-6 hours, or until mixture is cool and firm.

4. Remove mixture from the refrigerator and lay out a cookie sheet, covered in wax paper. Using a melon baller, cookie dough scooper, or whatever you have handy, scoop mixture into small 1 inch balls. I used a tablespoon measure and it worked perfectly. Place truffles on cookie sheet and follow instructions for coating below.

If coating with cocoa powder:

- place cocoa powder in a shallow bowl and immediately roll truffles in to coat. These are best served right away since the cocoa powder will not last long (it will absorb the moisture in the air and/or refrigerator). This method is not only very easy, but it also has a very classic truffle look. Serve with a strong coffee for an after dinner treat.

If coating with chocolate: 

- place truffles on cookie sheet and into freezer. Heat additional chocolate on a double boiler until completed melted. Remove truffles from freezer and drop one at a time into melted chocolate. Using a spoon, remove truffle and make sure completely coated.  Sprinkle crushed candy canes on top.

A few tips for storage: 

The truffles will keep a few weeks if stored in the fridge, but if they're coated with cocoa or peppermint candies it will not be pretty since the condensation will be absorbed (even if in an airtight container). If making ahead of time it'll be best to refrigerate them and then coat before serving.

These were surprisingly easy and so delicious. Perfect for that special holiday party or to give as gifts!

Thanks so much for sharing Kristin! Those truffles look awesome (and so easy to make)! Be sure to show Kristin some love and stop by to say hello!

Blog // Facebook // Twitter // Pinterest