Best Peppermint Fudge Truffles Recipes

5-INGREDIENT PEPPERMINT CHOCOLATE TRUFFLES

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.

PEPPERMINT TRUFFLES RECIPE

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.

QUICK AND EASY PEPPERMINT FUDGE

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

PEPPERMINT FUDGE

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.

PEPPERMINT TRUFFLE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
• Microwave remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and peppermint; mix well. Spread over chocolate layer in pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.