These soft, ganache truffles made it about 24-hours in my house. That’s how quickly my children managed to devour them. They’re super creamy, with a peppermint flavor that is distinct but not overwhelming at all. The flavor balance between the sweet white chocolate, mint, and slightly bitter dark cocoa powder on the outside is complex and wonderfully complementary. Knock your family’s socks off at your holiday celebration with these simple little treats!
Notes: This recipe is straight up ganache that’s chilled until it’s pliant. That means it will soften up pretty easily and you need to work quickly because your hands are warm. It also means that it’s not nearly as stiff as many commercially prepared, candy-coated truffles (or those cream cheese-based ones with lots of powdered sweetener added). So, while that’s awesome when it comes to the creaminess of the end texture, it does mean that it requires a little patience in waiting for everything to set up. To be honest, the waiting in between steps was the only downside to this recipe, and as I mentioned above, it has been so greatly enjoyed by my family every time I’ve made it that it’s worth the investment at the holidays.
- 7 oz (198 g) bag sugar-free white chocolate chips (I used Choc Zero brand)
- 1/2 c (4 of oz/118 ml) heavy cream
- 1/4 tsp peppermint extract
- pinch sea salt
- 1/4 c unsweetened dark cocoa powder
- In a small saucepan, heat heavy cream and salt together over medium.
- When the cream is good and steaming, remove from the heat and add white chocolate chips and let stand 2-3 minutes.
- Whisk very well until all the white chocolate is melted and incorporated into a smooth ganache.
- Whisk in peppermint extract.
- Put the saucepan in the refrigerator and let chill until the ganache is easily handled and rolled, approx 4 hours. Line a baking sheet with wax paper.
- Once ganache is stiff enough to be rolled, roll teaspoons full (it’s ok to eyeball it) quickly into 24 truffles and place on a baking sheet lined with wax paper. Tip: The rolling is easier- and less sticky- if you keep a small bowl or mug of cold water near and occasionally lightly wet your hands and fingers.
- Freeze the truffle balls for one hour. When you’re getting close to the end of the freezing time, add the dark cocoa powder to a small bowl.
- Remove from the freezer and quickly roll each truffle in the cocoa powder to coat well, then return to the wax paper and freeze again until as stiff as desired (approx 30 min to 1 hour more).
- Store in an airtight container in the refrigerator and enjoy!
Per 1 truffle (1/24 of the recipe): 65 cal, 0.9 g protein, 4.9 g fat, 4.8 g carbs, 3.9 g fiber, 0.9 g NET carbs
- Serving Size: 1 truffle
Keywords: Peppermint, chocolate, white chocolate, truffle, dark chocolate, Christmas, holiday, cookie bake, holiday party