Escoffier Chef Instructor Renee Moreno shares a decadent dark chocolate peppermint truffle recipe. Impress your friends and family this holiday by making and gifting these festive truffles for a joyful celebration.
This recipe yield 24 truffles.
Ingredients for Truffles
- 1 cup (8 ounces) heavy whipping cream
- 2 and 2/3 cups (16 ounces) bittersweet chocolate (70-80%), finely chopped
- 6 tablespoons (3 ounces) unsalted butter, room temp.
- 3/4 teaspoon peppermint extract
- Pinch kosher salt
Ingredients for Coating
- 8 oz bittersweet chocolate, finely chopped
- Crushed peppermint sticks, chocolate sprinkles, decorative sanding sugar, powdered sugar, etc.
- Place finely chopped chocolate in a medium bowl and set aside. In a small saucepan over low heat, heat the cream just until it comes to a scald. Remove cream from heat and pour over chocolate. Do not stir.
- Allow to sit for up 2-5 minutes. Using a whisk, gently stir the mixture until completely smooth. There should be no lumps.
- Cut the butter into 1” pieces and add to the chocolate mixture. Add the peppermint extract and gently stir with the whisk until fully combined. Again, there should be no lumps.
- Cover the bowl with plastic wrap and refrigerate until the mixture is thickened and scoopable, about 2 hours.
- For the outer shell, place 2/3 of the chopped chocolate in a heat-safe bowl and place over simmering water. Stir gently until the chocolate is just melted. Remove from the heat and add the rest of the chopped chocolate, stirring until the entire amount is melted and slightly cooler in temperature. Set aside. Place your decorations in shallow bowls.
- With a small ice cream scoop or spoon, divide the chocolate filling into 24 evenly sized portions. Roll each piece into rounds and place on a parchment-lined baking sheet. Allow to chill until hardened, about 20 minutes.
- Dip each ball into the melted chocolate, making sure to shake off any excess chocolate. Allow to set slightly, then roll each ball in the decorative sprinkles/sugars. Allow to fully set before serving.
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