Andes Peppermint Crunch Truffles Recipe

Introduction

These Andes Peppermint Crunch Truffles combine rich dark chocolate with the refreshing crunch of peppermint chips for a delightful treat. Perfect for holiday gatherings or a special homemade gift, they are simple to make and irresistibly delicious.

Ingredients

• 1 cup whipping cream
• 8 oz. dark chocolate (at least 60 percent cocoa), chopped into tiny, even sized pieces about the size of a coffee bean
• 1 package (10 oz.) Andes Peppermint Crunch Baking Chips, divided (reserve 1 cup, finely chopped for coating truffles)
• Optional coatings: confectioner’s sugar, cocoa powder, finely chopped nuts

Instructions

1. Step 1: Place the chopped dark chocolate and Andes Baking Chips in a medium heatproof bowl.
2. Step 2: In a 2-quart heavy-bottomed saucepan, bring the whipping cream to a boil. Remove from heat and let it stand for 1 to 2 minutes.
3. Step 3: Pour half of the hot cream over the chocolate mixture and let it sit for 30 seconds. Slowly whisk until smooth.
4. Step 4: Gradually pour the remaining cream into the chocolate mixture while whisking continuously until smooth and homogenous.
5. Step 5: Refrigerate the mixture for 1 hour to cool and firm up.
6. Step 6: Finely chop the reserved Andes Baking Chips and set aside for coating.
7. Step 7: Remove the chilled mixture from the refrigerator and let it stand for 1 to 2 minutes. Using a teaspoon or melon baller, scoop bite-sized portions and roll each into a ball with your hands.
8. Step 8: Roll each truffle in the finely chopped Andes chips to coat. Optionally, you can also roll truffles in confectioner’s sugar, cocoa powder, or nuts for variety.
9. Step 9: Transfer the coated truffles to a wax paper-lined tray. Store in an airtight container and refrigerate until ready to serve.

Tips & Variations

• For a creamier texture, use high-quality dark chocolate with at least 70 percent cocoa.
• Substitute Andes Peppermint Crunch Baking Chips with crushed candy canes for a similar minty crunch coating.
• If you prefer a stronger mint flavor, add a few drops of peppermint extract to the chocolate mixture before chilling.
• Try rolling some truffles in finely chopped nuts or cocoa powder for a different look and taste.

Storage

Store the truffles in an airtight container in the refrigerator for up to 2 weeks. To serve, remove from the fridge about 10 minutes before eating to soften slightly. For longer storage, truffles can be frozen for up to 3 months; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, milk chocolate can be used for a sweeter, creamier truffle, but the texture and flavor will be less intense than with dark chocolate.

How do I prevent truffles from melting in my hands?

Keep your hands cool by occasionally placing them under cold water before rolling the truffles, and work quickly to minimize contact time.

Andes Peppermint Crunch Truffles Recipe

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Indulge in the festive flavors of Andes Peppermint Crunch Truffles, a delightful no-bake treat combining rich dark chocolate and refreshing peppermint crunch. These creamy truffles are coated with finely chopped Andes Peppermint Baking Chips for a perfect holiday dessert or gift.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Truffle Mixture

• 1 cup whipping cream
• 8 oz. dark chocolate (at least 60% cocoa), chopped into tiny, even-sized pieces about the size of a coffee bean
• 1 package (10 oz.) Andes Peppermint Crunch Baking Chips, divided (reserve 1 cup finely chopped for coating)

Optional Coatings

• Confectioner’s sugar
• Cocoa powder
• Finely chopped nuts

Instructions

1. Prepare the Chocolate Mixture: Place the chopped dark chocolate and most of the Andes Peppermint Crunch Baking Chips into a medium heatproof bowl. In a 2-quart heavy-bottomed saucepan, bring the whipping cream to a boil, then remove from heat and let stand for 1-2 minutes to cool slightly.
2. Combine Cream and Chocolate: Pour half of the hot cream over the chocolate mixture and allow it to sit for 30 seconds to soften the chocolate. Slowly whisk until the mixture is smooth and glossy. Gradually add the remaining cream while continuously whisking to create a smooth and homogenous ganache.
3. Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 hour, or until firm enough to scoop and mold.
4. Prepare Coating: While the ganache chills, finely chop the reserved 1 cup of Andes Peppermint Crunch Baking Chips. Set aside for coating the truffles.
5. Form the Truffles: Remove the ganache from the fridge and let it stand at room temperature for 1-2 minutes for easier handling. Using a teaspoon or melon baller, scoop bite-sized portions and roll each between your palms into a smooth ball.
6. Coat the Truffles: Roll each truffle ball in the finely chopped Andes Peppermint Chips until fully coated. Alternatively, roll in optional coatings such as confectioner’s sugar, cocoa powder, or finely chopped nuts for variety.
7. Store and Serve: Place coated truffles on a wax paper-lined tray and refrigerate them in an airtight container until ready to serve.

Notes

• Use high-quality dark chocolate (at least 60% cocoa) for best flavor and texture.
• Be careful not to overheat the cream; a gentle boil is sufficient to melt the chocolate smoothly.
• If ganache is too firm, allow it to soften slightly at room temperature before scooping.
• Truffles can be stored in an airtight container in the refrigerator for up to one week.
• For a festive touch, sprinkle crushed candy canes on the coating.

Keywords: Andes truffles, peppermint truffles, chocolate peppermint dessert, holiday treats, no-bake truffles