• 1 Rating

An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!


Recipe Summary

30 mins
3 hrs 20 mins
3 hrs 50 mins
2 dozen truffles


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat chocolate and cream in the top of a double boiler over simmering water without stirring for 3 minutes. Whisk chocolate and cream together until smooth. Remove from heat and let mixture cool until thick, 20 to 30 minutes.

  • Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.

  • Place chopped peppermint candies into a shallow bowl. Use a melon baller to scoop about 1 1/2 teaspoon of chocolate mixture; form into a ball-shaped truffle and set aside on a piece of parchment paper on a work surface. Roll truffles in peppermint candy and lightly roll truffles between your hands to press candy pieces into truffles.

Cook's Note:

Use dark chocolate for a more minty truffle, semisweet for a sweeter one, but I wouldn't recommend white chocolate, as the crushed candies are white chocolate and peppermint. Said candies can be found at Target or online.

Editor's Note:

Andes(R) Peppermint Crunch mints are available seasonally (around Christmas).

Nutrition Facts

134 calories; protein 1.2g 2% DV; carbohydrates 14.3g 5% DV; fat 9g 14% DV; cholesterol 6.8mg 2% DV; sodium 10.2mg. Full Nutrition


1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0