Last month my husband declared my Easy Pumpkin Spice Chocolate Truffles, “The best thing you have ever made.” That’s high praise from a man who doesn’t eat much chocolate and certainly isn’t one to sneak back into the fridge to grab another chocolate, but for these truffles that’s just what he did. Since I clearly found the secret to my husband’s sweet tooth, I couldn’t help but go for a repeat success with a peppermint twist.
Easy Chocolate Peppermint Truffles
- 2 cups Ghirardelli semi-sweet chocolate chips
- 1/2 cup International Delight Peppermint Chocolate <–coupon!
- 2 tablespoons salted butter
- 1/4 teaspoon vanilla extract
- White chocolate melts
- Ghirardelli bitter-sweet chocolate (dark chocolate)
- Crushed Peppermint
In a small saucepan combine the chocolate chips and the International Delight. Melt chocolate over low heat, stirring continuously. As the chocolate melts add butter and vanilla, whisk ingredients together until well combined.
Remove from heat and continue whisking until smooth and creamy, not liquidy.
Cover and chill in the freezer for about an hour.
Do not resist temptation — we are talking about Ghirardelli, lick the spoon!!!
Once the chocolate is firm, scoop spoonfuls into your hand and roll into a ball. Set chocolate balls on a parchment-lined cookie sheet and return to the freezer.
Tip – make the balls slightly smaller than you want your finished size.
Tip – especially when working with white chocolate, be sure to only remove a couple of balls at a time from the freezer. If the chocolate starts to soften, it will smear through the hot white chocolate.
Truffles should be stored covered in the refrigerator.
Serve the truffles at Christmas parties or wrap them up and give them as a gift.