Peppermint Truffles
Made with just 4 ingredients, these peppermint truffles are rich in chocolate flavor and have a smooth ganache texture. Watch the video above to see how quickly they come together!
Prep Time15 minutes mins
Cook Time5 minutes mins
Chilling Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: Chocolate Truffles, Peppermint Truffle Recipe, Peppermint Truffles, Vegan truffles
Servings: 16 servings
Create a double boiler. Fill a small sized pot 1/4 full with water and bring it to a boil. Then reduce the heat to a simmer and place a glass bowl on top of the pot.
Heat the coconut milk by adding it into the bowl for 2-3 minutes until it becomes warm.
Add the chocolate chips to the same bowl and slowly stir until the mixture has a silky smooth texture.
Remove the bowl from the double boiler and stir in the peppermint extract.
Place the chocolate ganache mixture in the fridge and let it cool for about 2 hours.
Scoop out the chocolate ganache from the bowl using a small cookie scoop, then use your hands to gently roll it into a ball. Roll the balls immediately in cacao powder and set them on a plate.
Place the plate in the fridge for about 15 minutes to firm up. Then serve and enjoy!
- You want to use the coconut milk that is full fat from the can, not the coconut milk in the carton from the refrigerated section at the market.
- To make these paleo, use either Hu Kitchen Gems or Eating Evolved Chocolate Chips. Both are chocolate sweetened with coconut sugar.
- Truffles are best kept in the fridge and can be stored for up to 2 weeks.
Calories: 92kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 12mg | Potassium: 25mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg