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Made with only 6 ingredients, these creamy dark chocolate peppermint truffles are the definition of easy decadence. This recipe makes a ton, so they’re a wonderful option dessert trays or homemade gifts!

chocolate peppermint truffles with a bite taken out of one

Kicking off the Christmas season with some suuuuuuper rich chocolate truffles. Some of you actually got to taste these at my Pittsburgh book signing a couple weeks ago. They’re dark chocolate and peppermint flavored, impeccably creamy, and silky smooth. Not a single one left! A few readers said they needed a little more peppermint flavor to really shine through underneath all the dark chocolate. I agreed! So I tested the recipe again using a little more extract. Perfection. Holiday perfection. You’re going to flip for ’em!

chocolate peppermint truffles on a red plate

How to Make Dark Chocolate Truffles

The recipe starts like my basic chocolate truffle recipe, which I published in Sally’s Candy Addiction. The smooth ganache filling is pure semi-sweet chocolate and heavy cream. While writing Sally’s Candy Addiction, it took me some time to find the perfect ganache filling that was both manageable by hand (to roll) AND still be smooth and creamy. Warning: your hands will get a little chocolate-y while rolling. That’s ok. The finished creamy truffle is soooo worth it.

It’s a Delicious Science: The combination of cream and chocolate, what makes up this truffle recipe, is chocolate ganache. This is also called an emulsion. Do you know what an emulsion is? It’s a mixture of two incompatible liquids: oil and water. Oil from the cocoa butter; water from the cream. Mixing these two ingredients together requires tenderness and care! Make sure you stir the ganache with gentle force, so as not to agitate the emulsion– which may introduce air bubbles to the otherwise smooth finished ganache. You don’t want that.

chocolate peppermint truffle in a bowl of cocoa powder for coating

Use Quality Ingredients

With so little ingredients, make sure you are using the real stuff. Do not use milk or half-and-half. Use cream. Do not use chocolate chips. Use real chocolate. I prefer either Baker’s, Ghirardelli, or Lindt “Excellence” chocolates. You can use milk chocolate or white chocolate, but I would steer clear of bittersweet for this particular recipe. I tried it and it was awful– they were, you guessed it, much too bitter. Especially when paired with peppermint. Don’t do it!

  • Make sure you use peppermint extract; not mint extract. I find that mint extract tastes like spearmint toothpaste.

I add a little butter to the truffle mixture– not much, only 2 Tablespoons. Butter creates the smoothest, creamiest homemade chocolate truffle you’ll ever taste.

chocolate peppermint truffles

Let’s Roll

The chocolate flavor is intense, so roll the truffles small. You won’t need more than 1 or 2 because of the concentrated flavor. And this way you also get more out of the batch. Great for gift-giving or adding to your holiday cookie trays. Or a cookie exchange! I love how fancy truffles look– but they’re so simple to make.

You can coat the truffles in melted or tempered chocolate, but I find it much easier to simply roll in cocoa powder. Especially during the holidays when you have a million other things going on!

chocolate peppermint truffles

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chocolate peppermint truffles with a bite taken out of one

Dark Chocolate Peppermint Truffles

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 5 hours, 45 minutes
  • Yield: 60 truffles 1x
  • Category: Candy
  • Method: No Bake
  • Cuisine: American


Here’s how to make smooth and creamy holiday dark chocolate peppermint truffles. This recipe makes a ton; great for homemade gift-giving!


  • 14 ounces (397g) semi-sweet chocolate, coarsely chopped*
  • 3/4 cup (180ml) heavy cream, heavy whipping cream, or double cream (not milk or half-and-half)
  • 1/2 teaspoon pure vanilla extract
  • 1 and 1/2 teaspoons peppermint extract
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 3/4 cup (62g) natural unsweetened or Dutch-process cocoa powder


  1. Place semi-sweet chocolate in a large heatproof bowl. Microwave in four fifteen second increments, stirring after each, for a total of 60 seconds. Stir until almost completely melted. Set aside. Why are you doing this? I like to briefly warm the chocolate before it is mixed with the cream to help initiate the melting and mixing process.
  2. Pour cream into a small saucepan over medium heat. Whisking occasionally, heat until it just begins to boil. Remove from the heat, then whisk in the vanilla and peppermint extracts. Pour over the chocolate. Gently begin stirring with a wooden spoon in. Do not forcefully stir, always be gentle! Once the chocolate and cream are smooth, stir in the butter until combined and melted. Cover with plastic wrap pressed on the top of the mixture then allow to sit at room temperature for 30 minutes. After 30 minutes, place in the refrigerator until it reaches “scoop-able” consistency, about 5 hours.
  3. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Remove mixture from the refrigerator. Measure 1 teaspoon, roll mixture in your hands into a ball as best as you can, then place on the baking sheet. The mixture might be a little sticky. Coat your palms with a little cocoa powder, which makes the mixture easier to handle. Repeat rolling the rest of the mixture. (A rolling tip: If you can’t roll into perfect balls, do the best you can and place on the baking sheet. The air will help “dry out” the truffles. After 15 minutes, you’ll be able to roll them into neater balls.)
  5. Roll each ball into cocoa powder to coat. Serve immediately or cover at room temperature for up to 1 week. You can refrigerate the truffles, but I prefer serving and eating them at room temperature. Bring to room temperature before serving if you prefer.


  1. Make Ahead & Freezing Instructions: Layer truffles in a storage container between sheets of parchment paper and store at room temperature or in the refrigerator for up to 1 week. Freeze for up to 2 months, then thaw overnight in the refrigerator.
  2. Chocolate: For the chocolate, I prefer either Baker’s, Ghirardelli, or Lindt “Excellence” chocolates. They are found in the baking aisle, usually sold in 4 ounce bars. You can use milk chocolate or white chocolate, but I would steer clear of bittersweet chocolate for this particular recipe.
  3. Adapted from Simply Chocolate Truffles in Sally’s Candy Addiction cookbook.

Keywords: dark chocolate peppermint truffles, christmas truffles

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Reader Questions and Reviews

  1. Sally– you said to chill 5 hours. Is it okay to chill the ganache overnight? I want to make these for a Christmas-themed baby shower this weekend and was hoping to mix the ganache Friday night and then let it chill before I roll the truffles out Saturday morning.

    1. Overnight is OK. Make sure you let the ganache sit at room temperature for 15 minutes or so to slightly soften up. It will be very stiff after chilling overnight.

  2. Can you recommend any brand or peppermint extract?
    As I have told some other time I don’t live in US and I have to ask someone to buy for me. 
    Thank you. 

  3. Can this recipe (and the other truffle recipes in your book) be doubled or is it better to make two separate batches?

    1. Sarah, do not double candy recipes. That’s true for nearly all types of candy including ganache for truffles. Some many tell you otherwise, but the extra volume in a double or triple batch NEVER cooks, melts, and/or combines quite the same. Just make 2 or 3 separate batches.

  4. Hi Sally! I can’t decide on what chocolate. Could I use some of both  (semi sweet and milk chocolate?) What would that be like? Lol and can I ship these in the mail to a friend?! I think they would do okay since it’s cold out. 

    1. Jenny, you can use a mix of semi-sweet and milk as long as you are using quality chocolate and the total is 14 ounces. These should be just fine shipping; especially since they are not coated in chocolate– just cocoa powder.

  5. Tried making these and the lemon pie ones both sat in fridge for over 8 hrs but won’t set up. When I scoop I can’t handle them at all. Did I do something wrong? 

  6. Hi Sally,

    I was just wondering what the difference between semi-sweet and milk chocolate is? I’m making a selection of truffles from your latest cookbook as christmas gifts. I’m using Lindt chocolate, here in Australia I can only get milk and 70% coco which one would you recommend when a recipe states semi-sweet chocolate?

    1. Milk chocolate is sweeter. Semi-sweet is comparable to dark chocolate, though not quite as dark as bittersweet. I suggest using milk chocolate here. 70% is very dark and your truffles could taste bitter.

  7. I made these today and they are wonderful!  Very simple (although a bit messy) to make.  I’m giving them as part of food gift baskets and I know the recipients will love them.  I have your baking book and your candy book is now going on my wish list!

  8. I accidentally used 70% dark Lindt excellence chocolate. Came here and saw that you do not recommend it! What would you recommend I do to salvage this? The ganache has already been made and is sitting out for 30 mins before I put it in the fridge for 5 hours (or probably overnight). I was thinking about rolling them in confectioner’s sugar instead of cocoa to make up for the lack of sweetness in the chocolate. What are your thoughts? Hope I didn’t waste 13 bucks worth of chocolate.

  9. Hi!! I have been searching for the perfect truffle recipe and i think i found it!!! i had a question, id like to make a variety of different flavors and toppings to roll in.. Any recommendations? Would i just swap the extract for something else? Can’t wait to try them!!

    1. I’d swap the extract for other flavors. Orange extract would be delicious! Or just vanilla. 🙂

  10. Hi, definitely going to try this recipe as xmas pressies! Just wondering what sort of % chocolate you would use? We don’t really use the term semi-sweet in UK. Thanks! 

  11. Hi Sally! I live in Singapore where it’s pretty warm, so do you have any tips on how to roll out the truffles without them just melting all over my hands?

    1. The mixture should be cold from being in the refrigerator. If you find it’s getting too warm just stick it back in the fridge until it firms up again and keep rolling! Also, a coating of cocoa powder on your hands while you roll them should help!

  12. Hi sally, could I roll these in crushed candy canes or would I need to dip them in melted chocolate first for the pieces to stick? Thanks

    1. Hi James! Either way will work, but they’ll stick much easier if the truffles are coated in melted chocolate.

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