Peppermint Truffles

Peppermint Truffles | Butter Baking

It’s that time of year again, and it really has come around quickly (I swear I say the same thing every year though!).

Peppermint Truffles | Butter Baking

It’s time for Christmas baking!

Peppermint Truffles | Butter Baking

At work we’ve been baking Christmas cakes, gingerbread men, panforte, mince pies and nougat. The smell of beautiful Christmas spices is constantly wafting through the kitchen. So much so that they had me eager to start on Christmas at home.

Peppermint Truffles | Butter Baking

It is really hot here over Christmas though, and it was particularly warm when I wanted to get baking, so this year I’m sharing a hot-weather-friendly Christmas treat – truffles.

Peppermint Truffles | Butter Baking

I love the peppermint flavour through these truffles. It’s beautifully refreshing, particularly after dinner, and the chopped up peppermint candy on top adds a little Christmas colour and sparkle.

Peppermint Truffles | Butter Baking

I also love that they’re squares! They’re so cute and would be perfect as little Christmas gifts, packed nicely into a pretty box (but feel free to roll these into the traditional balls if you wish).

Peppermint Truffles | Butter Baking

And if you’re planning your Christmas baking, make sure you check out my holiday baking posts from past years – there’s gingerbread men, Christmas spiced shortbread, and gingerbread macarons with eggnog buttercream. X

Peppermint Truffles | Butter Baking

PEPPERMINT TRUFFLES
 
Ingredients
  • 455g peppermint infused dark chocolate (1 pound), finely chopped (I used Lindt)
  • 150ml thickened cream
  • 15ml corn (glucose) syrup
  • 70g unsalted butter, softened and cubed
  • 2 bars of Peppermint Crisp, finely chopped
Method
  1. Grease and line an 8 x 8 inch pan with baking paper.
  2. Put the chocolate in a heatproof bowl and set aside.
  3. Pour the cream and glucose into a medium saucepan and bring to just under the boil.
  4. Pour the cream over the chocolate, allow to stand for 2-3 minutes, then stir to combine, starting in the center and working outwards, until all the chocolate is melted.
  5. Mix in the butter until you have a smooth, glossy mixture.
  6. Pour into the prepared pan and refrigerate until set.
  7. Remove the truffle from the pan and use a hot knife to cut into 1 inch squares.
  8. Top each truffle with some of the Peppermint Crisp and serve.
  9. Makes approx 30 truffles.
  10. Happy holiday baking!

Truffle recipe adapted from Tartine.

7 Thoughts on “Peppermint Truffles

  1. These truffles look elegant and party ready, Natasha! I love that they are cut in squares. They make a pretty presentation and you don’t have to think about eating something that has been mushed around in someones hands! The green shaved/chopped peppermint is especially pretty on top. Can you describe a Peppermint Crisp bar so that I can figure out an American translation? Is is like a Nestle’s Crunch bar but peppermint? Like with crispy bits? I am sure any green mint bar will do but I was curious. :)

  2. They look super pretty <3 I absolutely love mint-chocolate and just got my yearly after eight chocolate Santa Claus from my parents ;)

  3. huntfortheverybest on December 6, 2013 at 9:21 am said:

    i’d like to try this peppermint crisp bar too. these look so yummy!

  4. these look and sound amazing! will definitely be making these soon! :)

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