Peppermint Mocha Truffles

Here’s a delicious recipe for Peppermint Mocha Truffles that’s perfect for the holiday season:

Ingredients

For the Truffles:

• 1 cup (6 oz) semi-sweet or dark chocolate chips
• 1/2 cup heavy cream
• 1 tbsp instant coffee granules (or espresso powder)
• 1/2 tsp peppermint extract
• Pinch of salt

For the Coating:

• 1 cup (6 oz) semi-sweet or dark chocolate chips, melted
• 1/4 cup crushed peppermint candies or candy canes

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Instructions

1. Make the Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
2. Stir in the instant coffee granules until fully dissolved.
3. Place the chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate. Let sit for 2-3 minutes to allow the chocolate to melt, then stir until smooth and glossy.
4. Mix in the peppermint extract and a pinch of salt.

2. Chill the Ganache:

1. Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the ganache is firm enough to scoop.

3. Form the Truffles:

1. Use a small spoon or melon baller to scoop out the ganache and roll it into 1-inch balls. Place them on a baking sheet lined with parchment paper.
2. Chill the truffles in the refrigerator for 20-30 minutes to firm up.

4. Coat the Truffles:

1. Melt the remaining chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
2. Dip each truffle into the melted chocolate using a fork, letting the excess drip off. Place them back on the parchment-lined sheet.
3. Immediately sprinkle the tops with crushed peppermint candies before the chocolate sets.

5. Let Set and Serve:

1. Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating is firm.
2. Store in an airtight container in the refrigerator for up to 1 week.

Enjoy these rich, minty mocha truffles as a treat while staying at Camp Lakewood Campground for yourself or a festive gift for others! 🎄🍫