Rich and creamy Peppermint Mocha Truffles are a festive no-bake dessert that’s perfect for the holidays! Give them as a gift or add them to your holiday cookie spread.
I could demolish an entire bag of those foil-wrapped truffles. (And do, every holiday season.) You know the ones. While those do the trick, did you know it’s incredibly easy to make your own rich, creamy, ultra-chocolatey truffles at home? There’s no baking (and in fact, very little cooking) required to make these. And yes, I can confirm they’re even more crushable than the store-bought ones.
Ingredients
You only need a few simple ingredients to make your own truffles. But since we’re only using a handful of ingredients here, quality is key. These will be tastiest with the highest-quality chocolate you can find. Be sure to scroll all the way to the bottom for the full list of ingredients with measurements!
To make these peppermint mocha truffles, you’ll need…
- Dark chocolate (or semi-sweet chocolate). While I’m usually a proponent of using chips to make things easy, this is one of those recipes where it’s necessary to chop your own chocolate. We’ll be making a smooth, silky ganache, so grab a few baking bars and chop them up as finely as you can to ensure they melt smoothly.
- Heavy whipping cream. To make a successful ganache, you need heavy cream! Do not use half-and-half or regular milk here.
- Butter. A bit of softened butter will make these truffles rich, creamy, and firm at room temperature.
- Espresso powder. Not to be confused with regular ground espresso, this powder is usually available in the baking aisle at most well-stocked grocery stores. I like to use DeLallo brand.
- Peppermint extract. A little goes a long way when you’re working with this stuff. Find it in the spice aisle or baking aisle right next to the vanilla extract.
- White chocolate. I like to coat these in melted white chocolate, but you can just use more dark or semi-sweet chocolate if you’d prefer. Or use a mix of both!
- Candy canes or peppermint candies. We’ll crush up some peppermints to sprinkle on top, making these truffles extra festive.
Instructions
Truffles are my favorite no-bake sweet treat! The hardest part of this recipe is the waiting, but after a couple hours of chilling time, you’ll be rewarded in full. Be sure to scroll to the bottom for full instructions with cooking times.
Here’s how to make these peppermint mocha truffles:
- Heat the heavy cream in a saucepan until it just barely starts to boil, then add the chopped chocolate and let it sit undisturbed for a couple minutes. Whisk until smooth, then whisk in the butter, espresso powder, and peppermint extract.
- Transfer the truffle mixture to the fridge to chill for at least 2 hours.
- Once chilled, scoop the truffle mixture into 2-teaspoon portions and shape into balls. Place on a lined baking sheet and transfer to the fridge to chill again for 15 minutes.
- Melt the chopped white chocolate in the microwave and whisk until smooth. Dip the chilled truffles into the melted white chocolate, place back on the baking sheet, and sprinkle with crushed peppermints.
- Let set at room temperature for about an hour, or until the white chocolate coating is completely set.
Substitutions and Variations
- Not a fan of peppermint or coffee flavors? Feel free to omit one or both. With just the chocolate, heavy cream, and butter, you can make a great regular chocolate truffle.
- Swap the white chocolate coating for regular dark or semi-sweet chocolate instead, or use both.
- It’s tempting to try using regular milk or half-and-half in place of the heavy cream, but trust me—you need the heavy cream! Without it, the ganache will be too liquid and the truffles will not set up.
More festive sweet treats:
Peppermint Mocha Brownies
Cranberry Meringue Pie
White Chocolate Eggnog Cookie Bars
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PrintPeppermint Mocha Truffles
Rich and creamy Peppermint Mocha Truffles are a festive no-bake dessert that’s perfect for the holidays! Give them as a gift or add them to your holiday cookie spread.
- Prep Time: 30 minutes + 3 hours chilling time
- Cook Time: 5 minutes
- Total Time: 3 hours 35 minutes
- Yield: 24 truffles 1x
Ingredients
- 1 cup (8 ounces) heavy whipping cream
- 16 ounces dark or semi-sweet chocolate, finely chopped
- 5 Tablespoons butter, cubed and softened to room temperature
- 1 teaspoon espresso powder
- 1 teaspoon peppermint extract
- 8 ounces white chocolate, finely chopped, for coating
- ½ cup crushed candy canes or peppermint candies, for topping
Instructions
- Make the truffle mixture: In a small saucepan over low heat, warm the cream until it just starts to boil. Immediately remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk until chocolate is melted. Add the butter, espresso powder, and peppermint extract and whisk until completely smooth.
- Chill: Pour the truffle mixture into a medium bowl and cover with foil or plastic wrap. Transfer to the fridge to chill for at least 2 hours or up to overnight.
- Shape the truffles: Line two baking sheets with parchment paper. Scoop the truffle mixture into 2-teaspoon portions, rolling into balls and transferring to the prepared baking sheet. Repeat with all the truffle mixture, then transfer the baking sheets to the refrigerator and chill for an additional 15-30 minutes.
- Make the white chocolate coating: While the truffles chill, add the chopped white chocolate to a medium microwave-safe bowl. Melt in the microwave in 20-second increments, stirring after each, until completely melted. If you need to rewarm the chocolate at any point, zap it in the microwave for another 10 seconds, but be careful not to overheat.
- Dip in white chocolate: Remove the chilled truffles from the fridge and dip them into the white chocolate using a fork or small spoon. Place the dipped truffles back on the baking sheet and sprinkle with crushed peppermint while the white chocolate coating is still wet.
- Let set: Let the truffles sit at room temperature for about 1 hour, or until the white chocolate coating is set.
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