Can I use milk chocolate instead of bittersweet?

Yes. Use your favorite chocolate. Darker chocolate gives less sweetness and more depth; milk or white chocolate makes sweeter truffles.

How strong should peppermint extract be?

Start with ¼ teaspoon per batch. Taste and adjust cautiously — peppermint can overpower quickly.

Can I make these nut-free / vegan?

For nut-free, avoid nut-based coatings and check labels. For vegan truffles, use dairy-free chocolate and coconut cream instead of heavy cream; reduce chilling time slightly if texture differs.

Are these the same as candy canes dipped in chocolate?

Not exactly — truffles blend chocolate and cream into a ganache center and often include candy cane crunch as a coating or mix-in. They’re richer and creamier.

Can I make a truffle that doubles as a cookie filling?

Absolutely — scoop a small amount and sandwich between cookies for a luxe cookie sandwich treat.

Irresistible Peppermint Truffles Recipe — Decadent Holiday Bites

Description

A rich, minty chocolate treat that’s perfect for gifting or stuffing into a holiday tin.

Ingredients

Scale

¾ cup heavy cream
2 tbsp unsalted butter
8 oz semisweet or bittersweet chocolate, finely chopped
¼ tsp peppermint extract
3 candy canes, crushed into small pieces

Topping options: extra crushed candy canes, red sanding sugar, or unsweetened cocoa powder

Instructions

Warm the cream and butter
Place the heavy cream and butter in a small saucepan over low–medium heat. Heat gently until the butter melts and the cream steams — do not let it reach a rolling boil.
Melt the chocolate
Put the chopped chocolate in a heatproof bowl. Pour the hot cream-and-butter mixture over the chocolate and leave it undisturbed for about 5 minutes so the chocolate can soften and melt.
Flavor and mix
After the wait, whisk the mixture until it becomes smooth and glossy. Stir in the peppermint extract, then fold in the crushed candy cane pieces so they’re evenly distributed.
Chill until firm
Cover the bowl and transfer it to the refrigerator. Chill until the ganache firms up enough to scoop — expect about 1 to 2 hours.
Portion and shape
Use a tablespoon scoop (or a melon baller) to portion the chilled ganache. If the mixture sticks to your hands, dust your palms with cocoa powder or powdered sugar and quickly roll each portion into a neat ball.
Coat the truffles
Roll each truffle in your chosen coating — crushed candy canes, cocoa powder, or red sanding sugar — until evenly coated.
Final set
Return the coated truffles to the fridge and chill again until completely set, about 1 to 2 hours. Store in an airtight container in the refrigerator.