These creamy white chocolate truffles are laced with peppermint and covered in shredded coconut for the perfect snowball effect!
Making Peppermint White Chocolate Truffles
Of course Christmas is all about baking cookies. But sometimes a switch to something else is a good idea and what’s better than white chocolate and peppermint? These yummy white chocolate peppermint truffles are super decadent but so easy to make and they make the perfect treat to wrap in a fancy box for someone special.
I’m a sucker for anything chocolate so you’d find me with two or three of these instead of hard candy at the holidays. Between these truffles and my chocolate peppermint bark, your gift giving is covered.
What do I need for these peppermint truffles?
With only five common ingredients, you won’t be struggling to find anything at the store.
- White chocolate- I prefer using good quality white chocolate instead of regular chips. The chips always seem to melt thicker because of the added ingredients they have and this makes it harder to dip. I recommend these Guittard chocolate chips
- Butter- Unsalted works the best.
- Heavy cream-
- Peppermint extract- Make sure to use peppermint and not just mint which tastes more like spearmint.
- Olive oil– I always like to add a little oil to my melted chocolate. This helps it to be more manageable and easier to work with. It also doesn’t change the flavor of the chocolate in any way.
Best way to shape chocolate truffles
Once the ganache mixture has set and become firm, you’ll need to scoop up a good sized tablespoon and quickly roll them into balls with the palm of your hands. Set them down on a baking tray lined with parchment and then place them back into the fridge as you melt the white chocolate.
Tips for dipping truffles into chocolate
- Adding the olive oil to the chocolate will help too thin it out without making it seize into a solid state like water would do.
- To dip the truffle, many people will use a spoon, roll it around in the chocolate and then scoop It back out. This method works but will leave too much chocolate on the truffle and you’ll end up with a goopy mess when you drop it into the coconut. I recommend piercing the truffle with a cocktail stick and using that to dip it into the melted chocolate. Much less mess and you can shake off the excess chocolate or gently wipe the truffle against the side of the bowl before dripping it into the coconut.
- Use shredded coconut and not flaked. Shredded is finer and will stick to the truffle easier.
- Work quickly to avoid the chocolate setting on the truffle too quickly.
More Christmas sweets
White Chocolate Peppermint Truffles
- 2 12 oz bags Guittard white chocolate chips, divided
- 8 tbsp unsalted butter
- 6 tbsp heavy cream
- ¼ tsp peppermint extract
- 1 tbsp olive oil
- 2 cups shredded coconut
- crushed candy canes for garnish
- In a small pot or sauce pan melt 1 bag of the white chocolate chips, butter and heavy cream together whisking until smooth and well combined.
- Add the peppermint extract and mix through the melted chocolate.
- Transfer the mixture to a shallow pan like an 8 x 8 or similar, and transfer to the fridge to set for 1-2 hours.
- Using a tablespoon, scoop the filling mixture and quickly roll into balls using your hands.
- Place the balls on a parchment lined sheet pan and place in the fridge while you melt the remaining white chocolate.
- Melt the remaining bag of white chocolate until smooth.
- Add the olive oil and mix until well combined.
- Place the shredded coconut on a large plate.
- Retrieve the truffles from the fridge and using a fork or cocktail stick, dip them into the melted chocolate and then drop them into the coconut.
- Roll them in the coconut making sure they are completely covered. Transfer to a plate.
- Once all of the truffles have been dipped, garnish each one with some crushed candy canes.
- Store any leftovers in a sealed container in the fridge for up to 3 days.