Easy Chocolate Peppermint Truffles

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. 

The result – ah-mazing! These Chocolate Peppermint Truffles are melt-in-your-mouth delicious. I like them even more than the pumpkin version. (My husband is out of town, so his final verdict is still pending.) Plus I discovered Ghirardelli chocolate chips. How can you go wrong with Ghirardelli and peppermint?! 

Plus with they are pretty, so they are the perfect treat for a Christmas party. Or wrapped in a box and tied with a bow, everyone on your Christmas list will thank you for these chocolatey treats!  

Easy Chocolate Peppermint Truffles

Ingredients

• 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

Directions

In a small sauce pan 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 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 freezer. 

Tip – make the balls slightly smaller than you want your finished size.

Melt your white or dark chocolate according to package directions. Dip truffle balls into the chocolate coating well with a spoon, then lift the balls out of the chocolate and return to parchment paper with a spoon. Quickly tip each truffle with a pinch of crushed peppermint.

Tip – especially when working with the 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. Before you go shopping, be sure to grab a coupon from International Delight.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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