Peppermint Hot Chocolate Truffle Bombs

These festive little chocolate truffles are just waiting to be dropped in a mug of hot milk to create creamy and delicious peppermint mocha hot chocolate!

Yes, peppermint hot chocolate truffle bombs. No, they don’t explode. Yes, they’re delicious. No, they’re not magic – but you might think that they are. 

They’re delicious, they’re adorable, and they make the perfect gift for a hot chocolate-loving friend. Tie a few up in a cute little gift bag, tie a little instruction card to it and slap a bow on it. Christmas gift DONE.

I’ve been meaning to make something like this for a couple years now. Sometimes at work I would get a killer craving for hot chocolate, but the idea of a packet of powdered mix and water cooler hot water… not the most appealing options. I wanted real chocolate. Real mint. I would usually just load it up with Baileys to cover up the fact that it wasn’t what I wanted. 

The solution is hot chocolate truffle bombs! Really, they’re just truffles that have a special purpose. Do you have to coat them in peppermint when you don’t like peppermint? OF COURSE YOU DO BECAUSE I SAID SO.

j/k no you don’t. You could also chop up Andes mints and coat them with that. Don’t like mint at all? Leave ’em naked, or maybe give it a dusting of powdered sugar or cocoa powder. Easy peasy.

Honestly, the hardest parts of this recipe are waiting for your chocolate to set before you scoop the truffle balls, and the process of rolling them in the mint. And also crushing the peppermint, depending on your level of tolerance for beating the hell out of a bag of peppermint. Personally, I enjoy it because it’s another method of stress relief for me. I’m not sure if you’re aware of this, but it’s apparently frowned upon to just beat up people who make you mad, so… take a mallet to some candy canes and curse those instead.

So here’s what you do with these cute little festive truffles:

1. Get yourself a glass of hot milk. I like to use the frother on our espresso machine to warm mine, but you can heat it on the stovetop or in the microwave if you can’t do that. 

2. Carefully drop a truffle bomb into said milk. I emphasize carefully because you don’t want to splash yourself with hot milk. You can’t sue yourself for the burns you might receive. Well, I mean, I guess you could try, but… that’s not going to get very far. So yeah. Carefully.

3. Stir. Stir and stir and stir some more until it’s dissolved. You’ll likely end up with little tiny pieces of peppermint floating around that don’t fully dissolve but it’s actually kinda great. 

That’s it! Drink it and enjoy it. Wrap your hands around the mug and inhale the scent of your minty, chocolatey deliciousness. Stick a candy cane in it because you’re freaking Buddy The Elf.

Top it with whipped cream because… well, you’re still Buddy the Elf.

And if you have a cat that is completely triggered by the sound of whipped cream being dispersed from its container and instantly becomes a purring, grabby-pawing beggar… well, good luck. 

Peppermint Mocha Hot Chocolate Truffle Bombs

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• Author: Leslie Haasch
• Prep Time: 15m
• Cook Time: 1h
• Total Time: 1h 15m
• Yield: Around 24 1x

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Description

These festive little chocolate truffles are just waiting to be dropped in a mug of hot milk to create creamy and delicious peppermint mocha hot chocolate!

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Scale 1x2x3x

Ingredients

• 2 1/2 cups dark or semi-sweet chocolate chips
• 3/4 cup heavy cream
• 1 teaspoon espresso powder or hot chocolate mix
• 1 teaspoon pure vanilla extract
• 1 drop of peppermint extract
• Pinch of salt
• Crushed candy canes or chopped Andes mints, for rolling

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Instructions

1. In a small saucepan, combine all ingredients over low heat, stirring constantly with a heat-proof spatula. Heat and stir until completely combined and smooth.
2. Pour into a freezer-safe container (I use a medium-sized glass bowl), cover and place in freezer to chill and set (at least 1 hour).
3. Fill a small bowl with the candy you wish to roll the truffles in (or two separate bowls so you can do both) and set aside.
4. Line a baking sheet with parchment paper. Use a small cookie scoop to divide out your truffles onto the lined baking sheet.
5. Roll each truffle in desired coating, then place back on the lined baking sheet. Place finished truffles back in the freezer to set (at least 15 minutes). Either store all together in an airtight container in the freezer, or individually wrap each in plastic wrap before placing in the container.
6. When ready to use, heat your milk of choice and carefully drop a truffle bomb into the glass. Stir to melt and combine, and enjoy!

Notes

Store in an airtight container in the freezer or fridge.

• Category: Dessert

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