These Chocolate Peppermint Truffles are delicious little bites of holiday joy. Chocolate and peppermint cake truffles are dipped in melted chocolate and then garnished with sprinkles to create a delicious treat that’s as festive as it is delicious.
Chocolate Peppermint Truffles
These little Truffles are so delicious, and they’re really easy to make. They’re great for a party, or a Buffet table, or a Hostess gift. You make your own cake and then add delicious ingredients to make these so good that everyone is sure to love them. Make sure to keep this recipe in your favorites, as you’ll want to make these year after year!
When you want a rich, delicious treat that’s perfect for a holiday-themed snack or an addition to your holiday get-together, you want these chocolate peppermint truffles. We make several of these batches every year to keep on hand at our home, as desserts for parties, and as tasty holiday gifts for friends and family.
These truffles are so rich and sweet, and they’re loaded with peppermint flavor and pieces. They’re the classic holiday flavor combination and topping them with sprinkles really adds to their festive vibe. Our friends and family always love these, and we think yours will, too.
These chocolate peppermint truffles are made with a homemade cake for the base, so there are several ingredients to this recipe. That being said, they’re all kitchen staples, so chances are you have most of them in your kitchen right now.
For the Truffle Cake Base
- Baking powder
- Powdered sugar
- Vanilla Extract
- Peppermint Extract
- Vegetable oil
- Butter – softened
- Heavy whipping cream
- Sour cream
- Red food coloring gel
- Pink frosting
- Mini chocolate chips
For the Chocolate Coating
- Ghirardelli milk chocolate chips
- Milk if needed
For the Decoration
- Peppermint candy canes
**See the recipe card at the end of the post for quantities and cooking times.
There are actually not as many steps to this recipe as you might think. It’s basically a matter of baking a cake and then mixing it with other ingredients. When you break it down, the entire thing is very simple.
Step 1: Combine the Wet Cake Ingredients
Using a stand mixer or hand mixer, mix the eggs, sugar, vanilla, and peppermint until light and fluffy.
Step 2: Combine the Dry Cake Ingredients
In a separate bowl, mix the flour, baking powder, salt, and powdered sugar until well blended.
Step 3: Finish the Batter
Add the flour mixture to the wet ingredients, alternating with milk and mixing between additions, until all the flour and milk is added, and the mixture is smooth. Then, add the sour cream, heavy whipping cream, and vegetable oil and blend until smooth and creamy.
Add the red food coloring, mixing well, until you get a bright red color to the batter.
Step 4: Bake the Cake
Pour the batter into a greased and floured 8 x 11 baking dish and bake until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and place on a wire rack to cool completely.
Step 5: Make the Truffle Base
Using a spoon, break up the cake into the smallest pieces possible, then use your fingers to further break up the cake until you have crumbs. Next, add the pink frosting and the mini chocolate chips and stir until well mixed.
Roll the truffle mixture into balls to prepare for coating and decorating them.
Step 6: Prepare the Topping Mix
Pour the sprinkles onto a cookie sheet with edges and break up the peppermint candy canes into crumbs, mixing them in with the sprinkles.
Step 7: Make the Chocolate Coating and Decroate the Truffles
Melt the milk and chocolate in the microwave in a medium microwave-safe bowl. Place each truffle ball on a fork and dip it into the melted chocolate. Then place the dipped truffle onto parchment paper and immediately sprinkle it with the sprinkle mix.
Step 8: Cool and Serve
Allow the dipped and sprinkled truffles to set for at least an hour. Then, place on a try and serve.
Hint: If your chocolate becomes
Chocolate Peppermint Truffles Variations
These tasty truffles are so much fun because you can play with them to make them exactly the way you want them. Using this base recipe, you can tweak and change things to create a variety of different truffles.
Try making different kinds of cake for this recipe. One fun way to experiment is to use boxed cake mix. There are so many flavors of cake in your baking aisle, you can get really creative with your cake flavors.
Try using different chocolate in this recipe. We used milk chocolate, but you could use white chocolate for the coating and pair it with a vanilla cake and vanilla frosting.
Depending on what kind of cake and chocolate coating you use, you can play with different frosting options, as well. Try vanilla, strawberry, buttercream, and more. Just have fun with it.
These truffles will keep at room temperature in a tightly covered container for 3 – 4 days or in the refrigerator for up to 2 weeks. For longer storage, you can freeze them for up to a month.
Although this is an easy recipe to make, there are a lot of moving parts. These tips can help ensure that you make the best chocolate peppermint truffles possible, so be sure to give them a read.
Fully Softened Butter – Fully soften your butter to ensure the most uniform mix of the butter and sugar possible as well as the creamiest possible texture.
Use GOOD Chocolate – Great ingredients make a great final product, so be sure you use the highest-quality chocolate possible.
Keep the Chocolate Thin – If your chocolate coating begins to get too thick, simply add a bit more milk and microwave it a little longer to thin it back out.
More Chocolate Recipes
If you love chocolate, then you’re in luck. We have some great chocolate recipes that we think you’ll love.
Chocolate Peppermint Tuffles FAQ
If you have questions about these chocolate peppermint truffles, we have answers. Give this FAQ a look before diving into the recipe to learn the answers to the most commonly asked questions about truffles.
How long are homemade truffles good?
They’ll keep for 3 – 4 days at room temperature, up to 2 weeks in the refrigerator, or about a month in the freezer.
Can you freeze homemade truffles?
You sure can. These truffles freeze very well. Just put them in an air-tight, freezer-safe container or heavy-duty freezer bag.
Why are they called truffles?
Truffles get their name from the mushroom-like fungus that they resemble.
Why is it so hard to dip truffles?
Your chocolate has probably cooled too much, making it harder to coat the truffles. Add a little more milk and heat for a few more seconds to thin it back out.
Chocolate Peppermint Truffles
These chocolate peppermint truffles are the perfect holiday treat. A rich, minty chocolate cake center is coated with melted chocolate and then sprinkled with sprinkles and crushed candy canes to create a sweet holiday dessert that everyone will love.
Keep them on hand for guests, bring them to holiday parties, or give them as gifts. However you choose to serve them, one thing’s for sure. Everyone is going to love them.
MORE RECIPES YOU WILL LOVE:
Chocolate Peppermint Truffles
- 2 1/2 cups Flour
- 3 teaspoons Baking Powder
- 2 cups Sugar
- 2 1/2 cups Powdered Sugar
- 1 teaspoon Salt
- 3 Eggs
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1/2 cup Vegetable Oil
- 3/4 cup Butter – Softened
- 1 Tablespoon Heavy Whipping Cream
- 1 1/4 cup Milk
- 1/2 cup Sour Cream
- Red Food Coloring Gel
- 1 can of Pink Frosting
- 1 cup of Mini Chocolate Chips
TO DIP TRUFFLES:
- 1 bag Ghirardelli Milk Chocolate Chips – 23 ounce
- 1 Tablespoon Milk – if needed
TO TOP OR DECORATE:
- Sprinkle Mix
- Peppermint Candy Canes
- In the mixing bowl of a Stand Mixer, mix the Eggs, Sugar, Vanilla, and Peppermint until light and fluffy.
- In a separate bowl, mix the Flour, Baking Powder, Salt, and Powdered Sugar, until well blended. Add the flour mixture in the mixing bowl, alternating with the Milk, mixing between additions, until all flour and milk is added, and smooth.
- Add the Sour Cream, Heavy Whipping Cream, and Vegetable Oil, and blend until smooth and creamy. Add about 10 – 12 drops of the Red Food Coloring into the mixing bowl, and mix until blended. Add more Food Coloring if needed, until you get a bright red colored cake batter.
- Grease and Flour an 8 X 11 inch dish, and pour the cake batter into the dish. Place the dish in the oven at 350 degrees, for 45 minutes. Cake is done when a toothpick inserted in the center comes out clean.
- Remove the dish from the oven to a wire rack to cool.
- Pour Sprinkle Mix out on a Cookie sheet with edges, and break Peppermint Candy Canes into crumbs, and add to Sprinkles – to sprinkle on top of Truffles.
- When Cake is cool, take a spoon and break the cake up into crumbs, breaking apart with your fingers, until you have crumbs. Add the can of Pink Frosting, and the Mini Chocolate Chips, and stir all together, until well mixed.
- Melt 2 cups of Milk Chocolate in the Microwave, in a medium bowl. If the Chocolate gets too thick, add Milk, and stir well to thin.
- Roll the Cake mixture into small balls, and place the ball on a fork, and dip into the Chocolate, and place on Parchment Paper, and immediately Sprinkle with Sprinkle Mix.
- Allow Chocolate to set, or harden, for about an hour. Place on a tray, or festive plate, serve, and Enjoy!