Andes Peppermint Crunch Truffles Recipe
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.
- 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
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
- 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.
- 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.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for 1 hour, or until firm enough to scoop and mold.
- Prepare Coating: While the ganache chills, finely chop the reserved 1 cup of Andes Peppermint Crunch Baking Chips. Set aside for coating the truffles.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/andes-peppermint-crunch-truffles-recipe/
