Four Ingredient Peppermint Truffles
Every craving a creamy peppermint white chocolate ganache center coated with MORE chocolate?
First you will need all the right ingredients
- 1/2 tsp peppermint extract
- 8 oz semi-sweet chocolate
- 12 oz white chocolate
- 1/4 cup heavy cream
Then it is time to bake
- Chop 8 oz of the white chocolate, and place in a heat safe bowl
- 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.
- Cover the bowl with the ganache mixture and place in a refrigerator to chill for at least 2 hours or until solid.
- 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.
- 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.
- Dip the truffles one by one into the melted chocolate and back onto the pan and left to cool, so the chocolate can set.
- When the chocolate sets then drizzle leftover chocolate over the truffles
- Enjoy!