Peppermint Truffles #desserts #christmas

Simple 4 Ingredient Peppermint Truffles. Incredibly rich peppermint white chocolate ganache focus covered with MORE chocolate and showered with additional white chocolate. Impeccable Christmas dessert!

Trust me, on the off chance that you folks get hit with the peppermint longing for these little chomps will hit the spot. Within these is rich, marvelous, peppermint. It helps me to remember within a peppermint patty. The filling just melts in your mouth.

These truffles are very simple to make. They simply take somewhat longer since they need to chill in the middle of each progression so they don't liquefy. I suggest beginning them the day preceding so the ganache can chill medium-term in the ice chest. At that point the following day you can shape the truffles and plunge them in chocolate. It's obvious, excessively simple. No convoluted strategies or temperatures of chocolate waiting be taken.

Also Try Our Recipe : Cranberry Pistachio Shortbread

Ingredients

1/4 cup heavy cream
1/2 teaspoon peppermint extract
12 ounces white chocolate
8 ounces semi-sweet chocolate

Instructions

Chop 8 ounces of the white chocolate, read notes on measuring above, 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 about 2-3 minutes.
Stir the chocolate slowly until all the chocolate is melted and it is a nice creamy smooth texture. If there are still bits of unmelted chocolate making the mixture lumpy you can place the mixture in the microwave for 5 second intervals until fully melted. Do not overheat the mixture.
Cover the bowl with the ganache mixture and place in refrigerator to chill. Allow it to chill for at least 2 hours, or until solid. Can be chilled overnight.
Once the ganache is chilled and solid, remove from the refrigerator. Allow to warm for about 5 minutes prior to scooping it out. Using a melon baller, or cookie scoop, or a spoon scoop out the ganache and roll into balls that are about an inch in diameter. Place these onto a cookie sheet that is lined with wax or parchment paper.
Once all the ganache is rolled into balls, place the cookie sheet with the truffles in the fridge to allow to cool for at least 20-30 minutes.
When the truffles are cooled, remove from fridge. Melt the semi-sweet chocolate in a heat safe bowl in the microwave by following the directions, 30 second increments stirring in between.
Dip the truffles one at a time into the melted chocolate using a fork, tap the fork on the side of the bowl to remove excess chocolate. Place the chocolate covered truffles back onto the cookie sheet with wax or parchment paper. Once all truffles are covered, place them back into the fridge for another 20 minutes to allow the chocolate to set.
When the chocolate is set then you can drizzle with any leftover chocolate, or the remaining 4 ounces of white chocolate. While the chocolate is melted dip a spoon into the chocolate and drizzle it over the truffles.
Store the truffles in the refrigerator until ready to serve.