• Skip to main content
  • Skip to primary sidebar
Dash for Dinner
menu icon
go to homepage
  • Recipe Index
  • Dinner
  • Slow Cooker
  • Instant Pot
  • Air Fryer
  • About
  • Disclaimer
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • Dinner
    • Slow Cooker
    • Instant Pot
    • Air Fryer
    • About
    • Disclaimer
      • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Holidays » Christmas Recipes

    Peppermint Truffles

    Published: Dec 18, 2024 by Dorothy Bigelow · This post may contain affiliate links · Leave a Comment

    • Facebook
    • Twitter
    • Email
    • Print
    Jump to Recipe Print Recipe
    A tray filled with homemade truffles, covered in cocoa powder, powdered sugar, and crushed candy canes.
    A container filled with homemade truffles; candy canes are on the counter below.
    A container filled with three different types of homemade peppermint truffles.

    This easy recipe for Peppermint Truffles is sure to become a holiday favorite! Made with just 5 simple ingredients, this no-bake treat is perfect for gifting – did I mention that they freeze well too?

    Don't forget to check out my recipe for Orange Chocolate Truffles – they are just as easy to make as these ones.

    Truffles with three different coatings in a bread loaf pan.

    Every year, for many years, my husband and I were gifted these amazing peppermint truffles from his Aunt during the holiday season. We looked forward to them every year, and tried to make them last as long as possible.

    When I finally got around to asking for the recipe (so I could make them year-round), I was shocked to find out how easy they were to make! With only one caveat – her recipe called for peppermint chocolate chips, which were hard to find even during the holiday season, and impossible during the rest of the year.

    So I worked backward from the original recipe, using peppermint extract instead of peppermint-flavored chocolate chips (and a few more tweaks). Now everyone can make them – no matter where they live, and no matter what time of year the craving hits!

    We've enjoyed them for more than a decade, and I just know your family (and friends) will too.

    Why You'll Love It:

    • Just 5 ingredients. Yes, seriously! And 2 of those are extracts.
    • Easy to make. This recipe can be made either on the stovetop or in the microwave. If you can melt chocolate, you can make these!
    • The perfect gift. If you have people on your list who LOVE sweet treats, make them a batch of these homemade peppermint truffles. Pack them into a decorative cookie tin and you're good to go!

    You Will Need:

    The ingredients needed to make peppermint truffles, including chocolate chips, sweetened condensed milk, and peppermint extract.
    • Chocolate chips: I recommend using semi-sweet chocolate chips for this recipe. If you use Nestle Tollhouse you might want to check on the chocolate during the chilling process – I find it hardens more quickly than others!
    • Sweetened condensed milk: The secret ingredient for no-fuss truffles! This is sold in the baking aisle and is not to be confused with "evaporated milk."
    • Peppermint extract: This can be a bit tricky to find, but most large grocery chains will have it. If you can't find peppermint, a general "mint" extract will work perfectly fine!
    • Vanilla extract: Enhances the peppermint flavor.
    • Powdered sugar (for rolling): I like to use a variety of coatings for a pretty presentation. While powdered sugar is my favorite, cocoa powder, crushed candy canes, or melted candy melts (for a hard coating) are some other great options.

    Recommended Equipment

    • Cookie scoop (or heaping tablespoon)
    • Baking sheet
    • Shallow bowl (or rimmed tray; for rolling)

    How to Make (Easy) Peppermint Truffles

    Melting chocolate chips with sweetened condensed milk in a saucepan.
    1. Add 3 cups of chocolate chips and a full can of sweetened condensed milk to a medium saucepan.
    2. Heat over low heat, stirring often, until the chocolate mixture melts into a smooth, uniform consistency.
    3. Remove from the heat and stir in 1 tablespoon of peppermint extract and 1 teaspoon of vanilla extract.
    4. Transfer the truffle mixture to a medium heatproof bowl and wrap it tightly with plastic wrap.
      • Top tip: Press the plastic wrap against the surface of the chocolate; this will prevent it from forming a discolored "skin" as it cools.

    Chill for Two Hours

    Once the bowl is well wrapped, transfer it to the refrigerator to chill for about 2 hours, or until the chocolate is firm, yet scoopable.

    The Microwave Method

    If you prefer, you can even make these easy truffles in the microwave! Although if I'm being honest, I don't totally love this method. It's easier to accidentally overheat the chocolate, which causes it to "seize" and become hard.

    That being said, if you choose this method, just be sure to use short intervals and stir well in between heating sessions.

    1. Add the chocolate chips and sweetened condensed milk to microwave-safe large bowl. Stir well.
    2. Heat the chocolate in the microwave in 30 second intervals, stirring the chocolate to encourage melting after each turn.
    A glass bowl filled with melted chocolate.
    1. After 3-4 intervals the chocolate should melt into a smooth consistency after stirring. Once it does, add in 1 tablespoon of peppermint extract and 1 teaspoon of vanilla extract; stir well.
    2. Chill, portion, and shape the chocolate as outlined in the main recipe.

    Shaping and Rolling the Truffles

    Forming balls from chilled melted chocolate.
    1. After the chocolate has chilled for about two hours it should be firm, but still fairly easy to scoop with a cookie scoop (or standard tablespoon).
      • Scoop the chocolate using a #40 cookie scoop (1 ½-2 tablespoons), or a heaping tablespoon.
    2. Roll each chocolate portion between your palms to form a smooth, round ball.
    3. Add powdered sugar (or other coating options; see below) to a shallow bowl and drop the rolled truffles in, tossing them around until well coated.
    4. Place the finished peppermint truffles on a parchment-lined tray, in a cookie tin (or container). Repeat with the remaining truffles until all of the chocolate has been used up.

    Options for Rolling and Garnishing

    There are so many options! My preference is powdered sugar, but my husband loves crushed candy canes. For gifting I like to do a variety of coatings, which makes for a nice presentation in a decorative tin or jar.

    • Powdered sugar (AKA confectioners or icing sugar)
    • Cocoa powder
    • Crushed candy canes
    • Crushed peppermint candies
    • Candy melts (green, white, or your preferred color)
    • Melted chocolate coating (use a chocolate bark or chocolate flavored candy melts)

    Variation: Candy Cane Truffles

    For an extra festive touch you can garnish your peppermint truffles with crushed candy canes (or crushed peppermint candies).

    Rolling a chocolate ball in crushed candy cane dust.
    1. Add 5-6 candy canes to a heavy duty zippered freezer bag OR a food processor. Use a rolling pin or meat tenderizer to crush the candy canes (or use the pulse function if using a food processor).
    2. Roll the formed chocolate balls in the crushed candy, pressing it in gently with your fingers if needed.
    3. Transfer to a parchment-lined cookie tin or baking tray. Repeat until all of the truffles are coated.
    A metal loaf pan filled with homemade truffles; one coated with cocoa powder, another with crushed candy canes, and a third with powdered sugar.

    Storing Homemade Truffles

    Place your peppermint truffles in a parchment-lined cookie tin (or airtight container). Store in the refrigerator for up to 2 weeks. If desired, you can even freeze them! They last for a good 2-3 months as long as they are in an airtight freezer container or tightly sealed bag.

    Keep chilled: It's important to keep your truffles refrigerated in between servings. If they are left at room temperature for too long they become very soft and lose their shape. They also won't last as long (or taste as good), so be sure to keep them chilly to firm up between serving.

    Tips and Tricks for Gifting:

    • Prepare a variety of flavors and a variety of coatings for a beautiful presentation.
    • Gift them in a decorative cookie tin or box.
    • Line the box with festive parchment paper or wax paper.
    • Make several large batches to divide between several recipients.
    • Prepare ahead of the holiday season and store in the freezer until needed (just store them in an airtight freezer container or vacuum sealed bag).
    • Include a recipe card and instructions to keep the truffles refrigerated in between serving.
    A loaf pan filled with peppermint truffles.

    Substitutions

    Other flavors: Swap the peppermint for other extract flavors! I've tried many, and most of the time they are absolutely delicious! Chocolate orange truffles are a favorite, but raspberry, coconut, and cherry are all tasty options too.

    Dairy-free: Swap the sweetened condensed milk for sweetened condensed coconut milk, and use your favorite dairy-free chocolate chips.

    Chocolate chips: You can use semi-sweet, good-quality milk chocolate chips, or even dark chocolate chips to make this recipe. I haven't tried white chocolate yet, but I do think it would work if you melted it very carefully along with 1 teaspoon of coconut oil.

    Expert Tips

    • Overheating chocolate. It's really important to heat your chocolate carefully and slowly. If you overheat the chocolate, it will "seize" and become hard. At that point, it's pretty difficult to fix it - so go slow and low, and you should be good. If you're nervous, you could use a double boiler.
    • Don't chill for TOO long. I have made the mistake of forgetting about the chocolate in the refrigerator. If you go over 2-2 ½ hours the chocolate may be too hard. You can either soften it at room temperature for 2-4 hours or rewarm it (in a saucepan) and start the chilling process over again.
    • Stovetop is the best method. I've tested both the stovetop and the microwave method, and the stovetop wins for me. Things can go South quickly when you're using the intense heat of the microwave, so when it comes to making chocolate truffles – I recommend doing so on the stovetop if you can.
    A hand taking a powdered sugar coated chocolate ball from a container.

    More Festive Desserts

    • A triangular cranberry bliss bar topped with dried cranberries and cream cheese frosting.
      Cranberry Bliss Bars
    • A square of cinnamon roll casserole
      Cinnamon Roll Casserole
    • An overheat view of Christmas Rice Krispie treats cut into squares.
      Christmas Rice Krispie Treat Recipe
    • A slice of a three layer dessert with a pretzel base.
      Cranberry Pretzel Salad

    If you loved this easy recipe for peppermint truffles, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.

    A loaf pan filled with three different types of truffles: one with cocoa, one with powdered sugar, and one with crushed candy canes.

    Easy Peppermint Truffles (5 Ingredients!)

    This easy recipe for Peppermint Truffles is made with just 5 simple ingredients and is perfect for gifting!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert, Desserts
    Cuisine: American
    Prep Time: 30 minutes minutes
    Chilling time: 2 hours hours
    Total Time: 2 hours hours 30 minutes minutes
    Servings: 30 truffles
    Calories: 93kcal
    Author: Dorothy Bigelow

    Equipment

    • #40 cookie scoop or heaping tablespoon

    Ingredients

    • 3 cups chocolate chips semi-sweet
    • 1 14oz can sweetened condensed milk
    • 1 tablespoon peppermint extract
    • 1 teaspoon vanilla extract

    For rolling:

    • Powdered sugar cocoa powder, crushed candy canes, candy melts, etc.

    Instructions

    • To a medium saucepan, add the chocolate chips and a full can of sweetened condensed milk. Stir well.
    • Warm over low heat (or just a little bit higher than low), melting the chocolate chips and sweetened condensed milk together until smooth and uniform.
    • Once the chocolate is melted and smooth, remove the saucepan from the heat and add in the peppermint and vanilla extracts. Fold in gently until well incorporated.
    • Transfer the truffle mixture to a medium bowl and wrap tightly with plastic wrap, pressing the plastic down against the surface of the chocolate, forming a seal. This will prevent a “skin” from forming on the top layer as it cools.
    • Place the bowl in the refrigerator and chill for approximately 2 hours, or until the chocolate is firm, yet scoopable.
    • Once the chocolate is set, remove it from the refrigerator and use a #40 cookie scoop (1 ½ - 2 tablespoons) or a heaping tablespoon to form balls of chocolate.
    • Roll each portion between your palms until it makes a smooth, round ball.
    • Add powdered sugar (and/or cocoa powder, crushed candy canes, etc.) to a shallow bowl (or tray).
    • Drop each chocolate ball into the powdered sugar, tossing it with your hands until it is well coated.
    • Once the truffles are coated, place them on a parchment-lined tray, cookie tin, or container.
    • Repeat until all of the chocolate has been shaped and rolled in the coating(s) of your choice.
    • Keep the truffles refrigerated until they are ready to serve. They should be served chilled, and kept refrigerated; this will help them hold their shape and texture, and they will store longer too!
    Did you try this recipe?Tag me at @dashfordinner and share your photos!

    Notes

    Microwave method: Add the chocolate chips and sweetened condensed milk to a microwave-safe bowl. Heat in 30-second intervals, stirring in between each interval to help the chocolate melt. This should take no more than 3-4 sessions. Once the chocolate melts easily during stirring, add the vanilla and peppermint extracts. Stir until well incorporated, then chill, shape, and roll as directed in the main recipe.
    Note: Be careful that you do not overheat the chocolate, as overheating can cause it to “seize” and become hard, which does not make for good truffles.
    If you chill for too long or your chocolate is too hard: If you accidentally forget about the chilling bowl of chocolate, or you find it too hard to scoop (this can happen depending on the brand of chocolate chips, if you used the microwave method, or if you chilled them for more than 2 hours), you can still rescue the batch! You can either leave the bowl out at room temperature for 2-4 hours to soften, OR you can reheat the mixture on the stovetop (I wouldn’t recommend the microwave; it’s too easy to overheat the chocolate at this point), then cover and chill again for 2 hours (or until firm, yet scoopable).

    Variations:

    • Orange chocolate truffles: Use 1 tablespoon of orange extract instead of the peppermint extract.
    • Raspberry chocolate truffles: Substitute the peppermint extract for 1 tablespoon of raspberry extract (or bakery emulsion).
    • Chocolate coconut truffles: Substitute the peppermint extract for 2 teaspoons of coconut extract. Roll in shredded toasted coconut.

    Nutrition

    Calories: 93kcal | Carbohydrates: 12g | Protein: 0.03g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 0.5mg | Potassium: 54mg | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.001mg

    Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.

    More Christmas Recipes

    • A fork spearing shreds of pot roast covered in juices.
      Slow Cooker Mississippi Pot Roast
    • A platter full of twisted bacon/bacon twists, garnished with fresh raspberries.
      Bacon Twists
    • A white baking dish filled with cooked scrambled eggs.
      Baked Scrambled Eggs
    • A stack of glazed bacon slices piled on top of a wire rack.
      Air Fryer Candied Bacon

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Dorothy!

    Dash for Dinner was started when I had my first child, as an effort to help other families who were struggling with cooking delicious meals while balancing it all. 

    Our recipes are quick, easy, and created with the busy home cook in mind.

    Read more about me →

    Trending Recipes

    • A chip being dipped into a cold salsa and cream cheese taco dip.
      Layered Cream Cheese and Salsa Dip
    • A bowl filled with cabbage and ground beef stir fry.
      Inside Out Egg Roll
    • A hand holding a halved baby potato encrusted with parmesan cheese.
      Parmesan Crusted Potatoes
    • A bowl of maple glazed carrots, with a large serving spoon taking a portion out.
      Slow Cooker Maple & Brown Sugar Glazed Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021-2023 Dash for Dinner on the Feast Plugin

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.