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Peppermint Crunch Truffles

Rated as 5 out of 5 Stars
1 made it  |  0 reviews   |  0 photos

"An excellent addition to any Christmas baking list, plus the oven stays free for other goodies!"
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3 h 50 m servings 134
Original recipe yields 24 servings (2 dozen truffles)


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  1. 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.
  2. Pour chocolate mixture into a flat baking dish, cover with plastic wrap, and chill until fully set, about 3 hours.
  3. 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® Peppermint Crunch mints are available seasonally (around Christmas).
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 134 calories; 9 14.3 1.2 7 10 Full nutrition

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