These five-minute Chocolate Peppermint Truffles are great for a last-minute chocolate Christmas dessert! They’re so easy to make, and they’re sure to be a hit wherever you take them, because who doesn’t love a good Christmas chocolate treat? (TBH, Fido and our great Uncle Herbert.)
It’s crazy how quickly Christmas can sneak up on you. Sure, it comes at the same time every year… but I swear I was just making these no-bake blackberry cheesecakes.
But, nope, we’re just days from Santa’s arrival. If you’ve been looking for an easy Christmas recipe that doesn’t take up oven space, this recipe for Chocolate Peppermint Truffles is it. Make a batch up early and they’ll give you a little more energy while you finish your holiday wrapping!
If you love energy balls, make sure to check out these 25 recipes!
Tips for Chocolate Peppermint Truffles
This is a Christmas recipe that even the Grinch could make. But in the interest of being a good holiday helper, here are a few tips to help make this process as easy and foolproof as possible. If you’re looking for gift wrapping tips, though, look somewhere else.
- A food processor is key to making these chocolate peppermint truffles melt-in-your mouth delicious. Once you’ve dug this kitchen gadget out from the back of the pantry, throw in the ingredients and pulse until the mixture comes together, scraping down the sides as needed. With a spatula, Miss Let’s See How Fast I Can Get to The Emergency Room.
- Peppermint extract is strong. Lest you want your mouth to burn like memories from the Ghost of Christmas Past, be conservative about adding in any additional extract – ¼ teaspoon at a time can go a long way.
- You can use whatever you want to scoop the dark chocolate peppermint truffles into balls, but I like using a tablespoon or size 50 ice cream scoop disher. That will help you perfectly portion out the 10 truffles this recipe makes, but make them as big or as small as you want. Then roll them between your hands until they’re round and place them in the fridge on a piece of parchment.
- If you want to make these chocolate treats a little fancier, coat them in even more chocolate and top them with crushed peppermint. First, chill the truffles in the fridge for 30 minutes so they’re hard enough to hold their shape. Then, dip them one at a time in a mixture of melted chocolate and coconut oil. Retrieve them with a chocolate dipping fork or regular fork, tapping it on the edge a few times before setting them on parchment. Do it right, and people will be asking you where you bought these beauties from. Do it wrong and more for you!
- When you’re crushing the peppermint stick, banging the rolling pin against the stick works better than rolling it over top. It’s also great for reliving some of that pent-up holiday stress!
How I Make Chocolate Peppermint Truffles
Combine all of your ingredients in the food processor. Portion out 10 truffles with a disher or tablespoon, then roll into balls and place on parchment.
Refrigerate the Chocolate Peppermint Truffles for 30 minutes, then dunk them in melted chocolate and coconut oil. Retrieve with a chocolate dipping tool (pictured below) or fork and place on parchment.
Wait one minute, then top with crushed peppermint candy (use a mesh strainer to remove the excess dust).
Chocolate Peppermint TrufflesPrint Recipe
Chocolate Peppermint Truffles
- ¼ cup cocoa powder
- ½ cup pitted dates
- ½ cup unsalted cashews
- ¼ tsp. peppermint extract (to taste)
- 1 Tbsp. maple syrup
- 1 peppermint stick (crushed)
- 1 cup chocolate chips
- 2 tsp. coconut oil (melted)
Chocolate Peppermint Truffles
- Place cocoa powder, dates, cashews, peppermint extract, and maple syrup in bowl of food processor. Pulse until fully blended.
- Taste. Add additional peppermint extract as needed, ¼ tsp. at a time, pulsing between additions.
- Portion out into 10 tablespoon-size truffles and roll into balls. Place in fridge on parchment-lined baking sheet.
Chocolate Coating (optional)
- Place truffles in fridge for 30 minutes.
- Place peppermint stick in resealable bag. Crush with rolling pin.
- Melt chocolate chips for 3 minutes at 50% power, stirring every 30 seconds. Cook until chocolate has fully melted.
- Stir in coconut oil.
- Drop one chocolate ball into the mixture and flip a few times with chocolate dipping tool or fork until it is fully coated. Remove, tapping fork or tool on edge of bowl a few times to remove excess chocolate.
- When chocolate has dried a little, top each with a sprinkle of crushed peppermint stick.
- If you can't find unsalted cashews, rinse and dry salted cashews.
- You may find you don't use all the chocolate. I find it's easier to work with too much chocolate than too little. If you don't use it all, pour it into an airtight container and use for another recipe.
- Unless you temper the chocolate coating, store the chocolate peppermint truffles in the fridge in an airtight container
- Place the crushed candy cane in a mesh strainer and shake to remove peppermint dust.