LNHS Online Newspaper

Eagle's View

Four Ingredient Peppermint Truffles

Morgan Winkel, Web team

Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






Every craving a creamy peppermint white chocolate ganache center coated with MORE chocolate?

First you will need all the right ingredients

  1. 1/2 tsp peppermint extract
  2. 8 oz semi-sweet chocolate
  3. 12 oz white chocolate
  4. 1/4 cup heavy cream

Then it is time to bake

  1. Chop 8 oz of the white chocolate, and place in a heat safe bowl
  2. In a small saucepan heat the heavy cream and peppermint extract until it starts to simmer. Remove from heat and allow to cool for a minute, the cream should not be bubbling, then pour it over the chopped chocolate and allow it to sit for 2-3 minutes.
  3. Cover the bowl with the ganache mixture and place in a refrigerator to chill for at least 2 hours or until solid.
  4. Once the ganache is chilled remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller scoop out the ganache and roll into balls that are about an inch around. Place onto cookie sheet.
  5. Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the fridge to allow to cool for 30 minutes.
  6. Dip the truffles one by one into the melted chocolate and back onto the pan and left to cool, so the chocolate can set.
  7. When the chocolate sets then drizzle leftover chocolate over the truffles
  8. Enjoy!
Print Friendly, PDF & Email

Leave a Comment

If you want a picture to show with your comment, go get a gravatar.




Hang on for a minute...we're trying to find some more stories you might like.


Email This Story






LNHS Online Newspaper
Four Ingredient Peppermint Truffles