The Story:
A box of chocolates just screams the holiday season to me. I never did the–take a bite and put it back–thing, probably because my bite was as big as the chocolate. But I would always go for the truffles first. I don’t know what I found so intriguing about the soft and silky centers, but they were (and still are) my favorite.
These little treats are perhaps the best holiday treats I’ve made.
Ingredients
4 oz. cream cheese, softened
1 C. powdered sugar
1 1/4 C. white chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes
Directions
1. Beat cream cheese and powdered sugar until smooth.
2. Melt white chocolate chips in the microwave, careful to not burn them!
3. Add white chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
4. Cover and refrigerate for about 20 minutes.
5. Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
6. Place in mini cupcake liners for a perfect presentation!
Notes
Roll in candy canes the day you plan to serve them. Or else the candy layer will get sticky from absorbing the moisture in the chocolate.
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These look scrumptious!!!
Man, these sound delicious! Pinning to make for the Holidays. Yuuuum!
these look great! can’t wait to make them.
Do they need to be refrigerated?
I can’t promise anything… But I will tell you that I don’t refrigerate them
For how long have you not refrigerated them? (Boy, that’s an awkwardly written question;) More than a day or two?
Honestly, I these get eaten the same day I make them. They’re really addicting, but I think they will keep fine in air tight containers for several days
These look and sound amazing! I am definitely going to have to make these for the holidays…I think they will be a huge hit! Love your site!!
Where’d you get your cookie scoop from? I’ve been looking for a good one. I bought a plastic Wilton one from Michaels and it FAILS on so many levels.
I bought several size scoops from Pampered Chef. (These DO look delicious! Thank you.)
I get mine from restaurant supply stores. I’m sure you can find them online, they color coordinate colors to sizes, so it makes it really easy.
Oh my, these have my name written all over them because I’m allergic to chocolate, but not white chocolate!!!
Oh good! They really are divine
I have been starting some of my holiday baking and have been having problems crushing my peppermint. Do you use something special, or just the hammer?
I put mine in a blender, it works really well!
Mmmm! I think we’ll be handing these out this year. The kids would love to help with this recipe!
Okay these look absoulely FABULOUS! These are on my list to make.
P.S. Can’t wait until you cookbook comes out
P.S.S. Oh I just have a question about your Tiramisu Cupcakes….they look sooo yummy too (as well as everything else) I was just wondering if you could leave the coffee out and substitite it for pero instead or maybe if the coffee just bakes out.
Yes, you can use pero instead!
I am running into a problem when I shape the truffles. I used the milk chocolate recipe, refrigerated as directed, began shaping the balls and the balls almost instantly began to melt in my hand. I refrigerated them longer, same thing happened. I placed the unrolled mix in the freezer and had only slightly better luck. Is this what happens with the milk chocolate recipe or did I miss something somewhere? Your hands look perfectly clean after your roll in the photo. Your mixture looks stiffer as well. Do you think more powdered sugar and/or chocolate would help?
These taste great but I’m concerned they will just melt away if I leave them out of the frige for even 15 minutes.
Thanks for any help,
Donna
Donna,
I think my fridge is a tad colder than most. And yes, I have done milk chocolate and they do melt a little. Sometimes I will roll them in my hands, then freeze them for a few minutes THEN roll them in the peppermint. Don’t add more powdered sugar, I did that once and the truffle loses it’s silky texture if you do.
Thanks for the quick reply. Tomorrow I will try the white chocolate truffles. My husband thinks the milk chocolate truffles are just fine. Hope I have enough to take to the party I’m going to tomorrow night. Lol. You will make me look so, so good! I appreciate you sharing your talents with us.
The white chocolate ones are SO GOOD. You and your husband will love them!
I had a quick question what size food scoop did you use for these truffles?
I’m hoping the freezing suggestion that was mentioned earlier will work, but my truffles are total mush. I doubled the recipe, but I don’t think that is the problem. or is it? what would help? I’ve made the balls and they are just super soft and mushy… should I roll in another layer of white chocolate before i roll in the candy canes? thanks!
Yes, Freeze the chocolate! My fridge is VERY cold (my milk turns a little slushy) so that’s why mine firm up more.
My friend and I use the Andes Peppermint Crunch candies instead of candy canes for a much smoother and softer truffle. They are absolutely mouth watering and more delicate
Can this recipe be doubled?
I doubled them, and they turned out fine. It took a bit longer to chill them, however, but that was expected.
These white chocolate peppermint truffles are incredible! I prefer to take just a bit of the chocolate, dip it in the candy cane and then roll into a ball for a mini bite size dessert. The taste is comparable to Hickory Farms peppermint snow mints. Thanks for sharing!