Peppermint Patties are turned into Irresistible Truffles, which are filled and sprinkled with Peppermint Crunch Thin Chocolates. It’s the Christmas Season!
Welcome back to the first week of December. Eeek!
The most wonderful time of year has finally arrived. And no words could truly describe how thrilled I am. We had a great Thanksgiving enjoying family, taking some time off, and just hanging out. I am ready to take this season by its jingle bells, ha!
The Deliciously Yum halls are fully decked, my Christmas baking list is already getting longer, and Christmas music has officially taken over my life. As have Christmas movies and all things peppermint.
It’s by far the most iconic and well loved Christmas flavor if you ask me.
Since peppermint patties are the things I can’t get enough of right now, I got the idea for these truffles while unwrapping yet another patty and wishing that peppermint chocolates perhaps with a little bit of a crunch could be part of my already wonderful peppermint patty experience.
These truffles hit the nail on the head. So good you most definitely need to try them for yourself!
Not only do these truffles deliver on taste and then some, but making a batch of these couldn’t be simpler. I suspect that tiny hands would have a blast helping with them as well.
As stated above, I made a small addition to the traditional peppermint base. Peppermint Crunch Thin Chocolates are the perfect vehicle to add that desired crunch, even more peppermint taste and chocolate to the inside. And because I couldn’t get enough, I sprinkled some minty chocolate pieces on top.
Yes, I took a big bite out of two truffles as soon as I had a chance. I will do anything for a good excuse to eat as many of these truffles as I possibly can. It took approximately .893542 seconds for me to devour the two you see here as soon as the picture was taken. I just couldn’t help myself ;).
Mondays never looked so delicious and tempting to me. Make it a holly & jolly one, friends!
- 2 1/2 cup confectioners sugar, divided
- 1 1/2 tablespoons light corn syrup
- 1 1/2 tablespoons water
- 1 teaspoon peppermint extract, divided
- 1 tablespoon vegetable shortening
- 10 pieces Peppermint Crunch Thin Chocolates (I used Andes), broken into pieces (plus more for sprinkling, optional)
- 1 1/2 cups good quality dark chocolate, chopped into pieces
- 1 tablespoon shortening, optional
- 1. Combine 2 1/4 cups confectioners' sugar, corn syrup, water, 1/2 teaspoon peppermint extract and 1 tablespoon shortening in the bowl of your electric mixer. Beat until just combined at medium speed. Dust your countertop with remaining confectioners' sugar and knead dough by hand (until most of the confectioners' sugar is worked in and dough is smooth) and incorporate peppermint crunch pieces.
- 2. Form "dough" into 25-30 balls by rolling about 1 1/2 tablespoons of dough between the palm of your hands. Transfer to a baking sheet and freeze for 15-30 minutes or until firm.
- 3. Line a baking sheet with wax paper and set aside. When the balls are ready to be coated in the chocolate, melt dark chocolate with the tablespoon of shortening (if using) in the microwave or with the help of a double boiler. Add remaining 1/2 teaspoon peppermint extract and stir well. Removing 5 balls at a time from the freezer, place first ball into the chocolate. With the help of a fork, turn ball over and make sure its evenly coated. Remove from the melted chocolate and before transferring to the prepared baking sheet, tap fork gently against the side of the bowl to get rid of any excess chocolate. Sprinkle with additional peppermint crunch chocolate pieces, if desired. Continue until all balls are coated. Return baking sheet to the freezer until chocolate is set (about 15 minutes).
- Truffles will keep up to 2 weeks stored in an airtight container in the fridge.