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Peppermint White Chocolate Truffles

Peppermint White Chocolate Truffles

A heavenly blend of creamy white chocolate and cool, festive peppermint. The perfect holiday gift or favor!
Course Dessert
Cuisine American
Keyword desserts, peppermint, sweets, white chocolate truffles
Prep Time 5 minutes
Total Time 5 minutes
Servings 7 people
Calories 187kcal
Author Cheryl Malik


  • 6 ounces white chocolate (by weight), about 1 cup volume
  • 2 1/2 tablespoons butter , cut in 3 pieces
  • 1 1/2 tablespoons heavy cream
  • small pinch salt
  • 1/4 teaspoon peppermint extract
  • vanilla candy coating , or tempered white chocolate, for dipping
  • crushed candy canes , red nonpareils, white edible shimmer, red edible glitter, etc., for garnish


  • In a microwave-safe bowl or measuring cup, combine the white chocolate, butter, and heavy cream. Microwave in 30-second bursts, stirring after each go-round, until melted. It should take about 90 seconds - but be careful, white chocolate burns faster than milk or dark chocolate, so take care to really stir after each 30-second burst. When the white chocolate mixture is totally smooth and melted, stir in the salt and extract place a piece of plastic wrap on the top of the mixture and refrigerate.*
  • Place cooled mixture in the freezer, for at least an hour or two (up to a couple days, I'd imagine). Before rolling your truffles, remove white chocolate mixture from freezer and let sit on the counter for about an hour, or until still very firm but soft enough to stick a spoon in and gather some truffle mixture.
  • When ready to roll your truffles, melt your vanilla candy coating in the microwave in a microwave-safe bowl. How much you need will depend on how thick you end up making your coating, but I used about half of a package for this one batch. Microwave in 30-second bursts, taking care to only melt it to smooth, as scorching hot mixture would melt our truffles!
  • Setup your truffle-making station. You will need, in this order, your white chocolate mixture and a tablespoon/truffle scoop/regular spoon; the melted candy coating and a fork or two; a baking sheet or plate lined with wax paper; your garnishes.
  • Scoop out about a tablespoon-size portion of your white chocolate mixture (actual size will be up to you - I think mine were a LITTLE smaller than this, but I just used a regular soup spoon). Roll it between your palms to make the perfect sphere shape. Drop it in the candy coating and, using the fork, toss it a bit to coat completely. Remove from the candy coating with the fork, letting excess drip off. Using the second fork, gently push the truffle off the first fork by almost lifting it/sliding it off the first fork onto the wax paper. IMMEDIATELY garnish your truffle - if you wait, the cold truffle filling will freeze the candy coating, hardening it, making it impossible to garnish.
  • Repeat until you've used all the white chocolate mixture!


*The first time I made these, I placed the just-melted mixture right into the freezer. It's technically better to bring the ganache mixture to a cooled temp first before freezing, but well.. if you're short on time, just go right ahead and put it in the freezer. You didn't hear it from me.


Serving: 7g | Calories: 187kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 64mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg | Net Carbs: 16g