Amanda picked peppermint for this week’s theme Thirsty Thursday. I honestly can’t stand peppermint outside of the holidays. However, from the day after Thanksgiving to New Years it is full on peppermint explosion. But then nope, not happening at all (with the ice cream exception)!!! So bare with all of my minty recipes now, including this recipe for Peppermint Hot Chocolate Truffle Balls.
When I was younger I would take Godiva hot chocolate truffles and put them into cups of hot milk and stir like crazy so melty ribbons of chocolate would swirl around the cup before I would take a big gulp. It was my favorite thing to do at my dad’s house at the holidays. Since I made a hot chocolate mix last week I figured I would make a hot chocolate truffle for this week to transport me back in time.
While you can make these hot chocolate truffle balls like me with peppermint extract and Andes Peppermint Mint Chips on the outside, you can make them in a variety of ways.
- A plain truffle would be nice with a sugar and cocoa powder mixture on the outside.
- A truffle with some cinnamon extract and a cinnamon and cayenne mixture on the outside for a Mexican hot chocolate.
- Use a orange, hazelnut, or raspberry extract without coating. Really the flavor possibilities are endless!!
I hope that you enjoy my Hot Chocolate Truffles as well as Amanda’s Peppermint White Hot Chocolate. The peppermint and chocolate combination is such a hit that we both featured the peppermint in hot chocolates, but in very fun, very different ways.
Peppermint Hot Chocolate Truffle Balls
Makes 12 truffles
Ingredients
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1/2 teaspoon peppermint extract
- Andes Peppermint Crunch Chips
Process
- In a heavy bottom sauce pan or in a double boiler, melt the chocolate, cream, sugar, and salt together on low heat. Whisk consistently until smooth. Add the peppermint extract prior to removing from heat.
- Let the chocolate cool to room temperature and then put into the refrigerator to completely chill.
- Once solid, scope out into 12 truffle balls onto a parchment lined baking sheet. Chill again for at least 30 minutes.
- Roll the chocolate into balls, then chill again until completely solid and formed.
- Push the Andes mint chips into the surface of the ball. Stone in the refrigerator for 1 week.
- Enjoy your hot chocolate truffle with 8 ounces of hot milk. Drop the truffle in and stir until the ball has melted.