Peppermint Bark Truffles are a peppermint bark filling that is then dipped in chocolate, and topped with crushed peppermint. This is a no-bake Christmas dessert that is going to be the talk of the night. Peppermint and white chocolate filling really makes these Christmas truffles stand out.
Peppermint Bark Truffles Recipe
One of the main reasons why we all love the holidays is the sweet desserts that comes with it. And of course that means, all things peppermint. I love peppermint, and I look for every excuse to cook, drink, and bake with it during the holiday season. Truffles are always a chocolate lovers’ dream. This peppermint bark truffle recipe only requires 4 ingredients to make. A quick and easy dessert that doesn’t require the oven. You can even make these truffles by melting the chocolate in the microwave.
Check out these truffle recipes
- Chocolate truffle balls using coffee
- Peppermint bark
- Santa truffles
Peppermint Bark Truffles
You use peppermint chips and white chocolate to make the filling. This is going to give a cool minty flavor as you nibble on it. I did a dark chocolate coating, but you are more than welcome to do white chocolate instead of dark chocolate.
I loved having the mix of the two chocolates, it adds such dimension to the truffles.
Main Ingredients
Sweetened Condensed Milk. This is going to give your truffles that thick and creamy fudge-like texture. It is the base of the truffles.
White Chocolate and Peppermint Chips. Here you have the pairing of white chocolate and sweet mint. You could even crunch up some peppermint to stir in the filling for added crunch if you want more texture.
Dark Chocolate. Now, I used dark chocolate for dipping. But, feel free to swap the chocolate out with a different variety if you prefer.
Coconut Oil. Coconut oil is used to help the chocolate set up. If you don’t use this then you will find the outer coating will stay somewhat soft and not harden the way you want.
Tips For Making Truffles
- You can use a double boiler on the stove if you don’t want to use the microwave.
- Make sure to stir your sweetened condensed milk and chips often to help prevent burning.
- Use a 1-inch cookie scoop. This will ensure all your truffles look even and the same size.
- Make sure to shake or gently tap off the excess dark chocolate after you dip. This will help to prevent clumping.
- Let truffles set up on wax paper or parchment paper.
- Plan to make these in advance, as it will take just a bit for the truffles to set up.
Storing Truffles
You will want to place your truffles once set up in an airtight container. If you are planning to stack them, place a layer of wax paper in between the layers. Then store in the fridge for up to three days.
The peppermint truffles do freeze as well. Place in a freezer bag or container, and freeze for 3-4 months. Then thaw on the counter for 30 minutes or place in the fridge overnight for a slow thaw.
Ingredients for Peppermint Bark Truffles
24 truffles per batch
- 1 (14-ounce) can sweetened condensed milk
- 3 cups white chocolate and peppermint chips
- 3 cups dark chocolate
- 1 tablespoon coconut oil
Instructions
- Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.
- Place the mixture in the fridge for 1-2 hours, or until it has set.
- Scoop the mixture into 1” balls. I recommend using a 1 tablespoon cookie scoop to ensure all of the truffles are the same size.
- Note: Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.
- Melt the dark chocolate and coconut oil in the microwave at 30-second intervals– stirring between each interval— until it is fully melted. It should take 1-2 minutes.
- Dip the truffles one at a time into the melted dark chocolate. Allow any excess to drip off and then place the truffles on a parchment-lined baking sheet to set.
- Allow the truffles to set fully before enjoying. Store in an airtight container in the refrigerator for up to 3 days.
Now that you have this chocolate holiday recipe, you’ll be able to whip it together in no time! I love easy no-bake recipes, and this is one you’ll want to make again and again. These truffles would also be great to enjoy while watching a few Christmas movies. Happy Holidays!
Find more peppermint recipes below:
Peppermint White Hot Chocolate Recipe + Peppermint Board
Perfect Christmas Peppermint Shake Cocktail
Easy Cheese Ball Recipe With Peppermint & White Chocolate
40 Of the BEST Peppermint Recipes Around The Internet
20+ No-Bake Desserts for the Holidays
Peppermint Bark Truffles
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 3 cups white chocolate and peppermint chips
- 3 cups dark chocolate
- 1 tablespoon coconut oil
Instructions
- Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.
- Place the mixture in the fridge for 1-2 hours, or until it has set.
- Scoop the mixture into 1” balls. I recommend using a 1 tablespoon cookie scoop to ensure all of the truffles are the same size.
- Note: Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.
- Melt the dark chocolate and coconut oil in the microwave at 30-second intervals-- stirring between each interval— until it is fully melted. It should take 1-2 minutes.
- Dip the truffles one at a time into the melted dark chocolate. Allow any excess to drip off and then place the truffles on a parchment-lined baking sheet to set.
- Allow the truffles to set fully before enjoying. Store in an airtight container in the refrigerator for up to 3 days.
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