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
Instructions
1. Make the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- Stir in the instant coffee granules until fully dissolved.
- 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.
- Mix in the peppermint extract and a pinch of salt.
2. Chill the Ganache:
- 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:
- 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.
- Chill the truffles in the refrigerator for 20-30 minutes to firm up.
4. Coat the Truffles:
- Melt the remaining chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
- Dip each truffle into the melted chocolate using a fork, letting the excess drip off. Place them back on the parchment-lined sheet.
- Immediately sprinkle the tops with crushed peppermint candies before the chocolate sets.
5. Let Set and Serve:
- Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating is firm.
- 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! 🎄🍫