Peppermint Mocha Truffles
Recipe type: Dessert
Makes: 2 dozen truffles
Rich dark chocolate truffles with a hint of coffee and splash of peppermint. The best no-bake edible Christmas gift!
  • 79 milliliters (1/3 cup) heavy whipping cream
  • 3g (1 teaspoon) instant espresso
  • 142g finely chopped dark chocolate (72% or higher), any type
  • 57g (4 tablespoons) unsalted butter, softened at room temperature
  • ½ milliliter (1/8 teaspoon) peppermint extract
  • Toppings-I like peppermint baking pieces (finely chopped), crushed candy canes and holiday sprinkles
  1. Whisk together heavy whipping cream and espresso in a small heavy-duty saucepan; heat over low-medium heat
  2. Bring to a light rolling boil then remove from heat and immediately pour over chocolate and whisk until smooth
  3. Whisk mixture until chocolate is completely melted; whisk in butter and peppermint extract until smooth
  4. Chill mixture in refrigerator for two hours or until it is firm
  5. Once firm, use a small or cookie dough scoop to form small ball-shaped truffles
  6. Roll truffles in topping and store in an airtight container in refrigerator until ready to eat
  7. Bring to room temperature before serving
Adapted from the Lindt Chocolate Passion Recipe Book
Truffles should be enjoyed within two weeks for best results
Recipe can be easily doubled
Recipe by Keep It Sweet Desserts at