Peppermint Truffle Cookies Recipes

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5-INGREDIENT PEPPERMINT CHOCOLATE TRUFFLES



5-Ingredient Peppermint Chocolate Truffles image

These rich and creamy Peppermint Chocolate Truffles are made with just 5 simple ingredients! Perfect for homemade holiday gifts!

Provided by Ashley Manila

Categories     Dessert

Time 4h40m

Number Of Ingredients 6

1 cup (227g/8 ounces) heavy whipping cream
2 and 2/3 cups (454g/16 ounces) semi-sweet chocolate, finely chopped
5 and 1/2 Tablespoons (78g/2.75 ounces) unsalted butter, cut into small cubes and at room temperature
1 teaspoon peppermint extract
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, chopped
6 full-size candy canes, finely crushed

Steps:

  • In a small saucepan over low heat, heat the cream just until it comes to a boil. Then immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter and peppermint extract and vigorously whisk until smooth and shiny.
  • Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
  • Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate.
  • Right before dipping, pour the melted chocolate into a liquid measuring cup.
  • Before you begin, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill before being dipped in the chocolate coating.
  • Line two large baking sheets with parchment paper and set them aside.
  • Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
  • Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with crushed candy canes.
  • Allow truffles to sit at room temperature until set, about 1 hour.

CHOCOLATE PEPPERMINT TRUFFLE



Chocolate Peppermint Truffle image

Dark and decadent with a hint of peppermint, this truffle tart is made with Stevia In The Raw®, so there's less sugar and calories!

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h30m

Yield 12

Number Of Ingredients 13

9 ounces chocolate wafer cookies
5 tablespoons butter, melted
1 tablespoon Sugar In The Raw®
1 tablespoon Stevia In The Raw®
12 ounces unsweetened chocolate, roughly chopped
5 tablespoons cold butter, cut into cubes
1 ¼ cups heavy cream
¾ cup Sugar In The Raw®
¾ cup Stevia In The Raw®
1 ½ teaspoons peppermint extract
½ cup heavy cream
2 teaspoons Sugar In The Raw®
1 teaspoon Stevia In The Raw®

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 9-inch round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
  • In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw® and Stevia In The Raw® are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
  • In a large bowl beat cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
  • Slice tart and top with whipped cream and dust with cocoa powder.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 43.5 g, Cholesterol 73.4 mg, Fat 40.1 g, Fiber 5.4 g, Protein 5.8 g, SaturatedFat 24 g, Sodium 211.4 mg, Sugar 22.8 g

PEPPERMINT TRUFFLES RECIPE



Peppermint Truffles Recipe image

Refreshing peppermint and velvety ganache are the perfect match in this deep, rich truffle recipe that will cure every chocolate craving.

Provided by Heidi

Categories     Dessert

Time 8h30m

Number Of Ingredients 6

16 ounces semi-sweet chocolate chips
1 cup heavy cream
1 1/2 teaspoons McCormick Pure Peppermint Extract
6 ounces good quality dark chocolate melting wafters
1 ounce good quality white chocolate melting wafers
2 tablespoons crushed peppermint candies

Steps:

  • In a medium-sized glass bowl, combine the chocolate chips with the heavy cream. Microwave for 1 minute, then stir. Microwave for an additional minute if needed, until chocolate is completely smooth when stirred.
  • Stir in the peppermint extract.
  • Cover with plastic wrap and refrigerate overnight.
  • When ready to mold, let sit on the counter for about 5 minutes. Prepare a tray, cutting board or plate by lining it with parchment paper.
  • Use a 1-inch scoop to make the balls. Gently roll them in the palms of your hand until round. Place a toothpick in the top of each ball and freeze for at least 30 minutes and up to overnight.
  • In a coffee cup or deep jar, melt the chocolate wafers in the microwave in 30-second increments, stirring each time, until the wafers are completely melted.
  • Holding the toothpick, dip the truffle into the chocolate, swirling until it is completely covered. Shake the truffle into the cup of the extra chocolate on the truffle and gently scrape the bottom of the truffle on the side of the jar then place back on the parchment paper.
  • Once the chocolate has hardened (about 5 minutes), gently remove all of the toothpicks from the truffles.
  • Add the white chocolate wafers to a small plastic baggie and microwave in 30-second increments until the chocolate has melted. Twist the baggie so all of the chocolate moves to one corner of the bag, then make a very small snip with scissors to that corner. Drizzle the white chocolate on the top of the truffle, covering the hole the toothpick left.
  • Immediately sprinkle the white chocolate with a pinch of the crushed peppermint pieces.

Nutrition Facts : Calories 171 kcal, Carbohydrate 14 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 15 mg, Sodium 10 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

PEPPERMINT TRUFFLE COOKIES



Peppermint Truffle Cookies image

A chocolate surprise awaits you when you bite into these rich truffle-like cookies.

Provided by Food Network

Categories     dessert

Time 24m

Yield Makes 3 dozen or 36 (1 cookie) servings

Number Of Ingredients 7

8 ounces bittersweet baking chocolate
1/2 cup (1 stick) butter
1 cup sugar, divided
1 egg
1/2 teaspoon McCormick® Pure Peppermint Extract
2 cups flour
36 milk chocolate kiss-shaped candies, unwrapped

Steps:

  • 1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
  • 2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
  • 3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
  • White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies.
  • Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed.

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