Peppermint Mocha Hot Chocolate Truffle Bombs
Add one of these truffle bombs to a mug and pour hot milk over the top to make the most luscious hot chocolate ever!
Prep Time30 minutes mins
Chill Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: hot chocolate bombs, truffle recipe
Servings: 14 - 16 golf ball sized truffles
Calories: 286kcal
TRUFFLES
- 2 cups dark chocolate chips
- 1 cup Peppermint Mocha coffee creamer (I prefer International Delight or Coffee Mate)
- 2 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 - 3 Tbsp peppermint crunch sprinkles or crushed candy canes
COATING/TOPPING
- 10 oz package milk chocolate melting wafers (I like to use the Ghirardelli brand)
- additional peppermint crunch sprinkles or crushed candy canes for the topping
MAKE GANACHE
Set microwave to half power (or medium), then add dark chocolate chips, coffee creamer, and cocoa powder to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
Continue microwaving in 15 second intervals, stirring after each interval, until chocolate mixture is completely melted and smooth. Once melted, stir in vanilla extract and crushed peppermint.
COVER AND CHILL
Add plastic wrap directly to the surface of the melted chocolate, smoothing it out the best you can, so all the chocolate is in direct contact with the plastic wrap. This helps prevent a “skin” from forming. Refrigerate 1-2 hours, or until hardened and firm.
SCOOP AND ROLL
Use cookie scoop to portion the ganache into roughly golf ball sized pieces, then use your hands to roll until ball is smooth and round. Add to prepared baking sheet. Repeat with remaining ganache.
Refrigerate ganache balls for about 10 minutes, since the heat of your hands will likely have made the ganache a bit soft. For easier clean up, use disposable gloves to roll the balls.
FINISH TRUFFLES
Set microwave to half power (or medium), then add milk chocolate wafers to a microwave-safe bowl. Microwave for 30 seconds, stir, then microwave again for another 20 seconds.
Continue microwaving in 15 second intervals, stirring after each interval, until chocolate is completely melted and smooth.
Get dough balls from refrigerator and dip, one at a time, on a fork in the melted chocolate. Gently tap the fork on the edge of the chocolate bowl to remove excess chocolate, then place back on wax paper lined baking sheet.
Add the crushed peppermint to the tops while the chocolate is still melted, so they'll stick to the top. Repeat with remaining dough balls.
Let truffles harden, then store in an airtight container in the refrigerator for up to 2 weeks.
TO SERVE
Place one truffle bomb in a mug and pour 8 ounces of very hot milk over the top. Let sit for 30 seconds, then stir till melted. Top hot chocolate as desired (whipped cream, marshmallows, more peppermint, etc).
- Amount of truffle bombs you get out of this recipe will depend on the size you make them.
- Recipe is easily doubled.
- Chocolate can also be melted using a double boiler method
- Double Boiler Method – A double boiler is an actual type of pot, but most people don’t have one on hand, so I make my own makeshift one. It’s easy, I promise! Add a bit of water to a sauce pan and place a heat-resistant bowl on top (I use a glass bowl) so it just rests on the sides of the pan, but doesn’t touch the water. Heat the water on LOW heat and add chocolate to the bowl on top. Stir often and you’ll see the chocolate start to melt. Keep stirring, and once you see just tiny lumps of chocolate, remove the bowl from the top of the pan. Stir, and the residual heat will melt those last little lumps and you’ll have perfect melted chocolate.
Calories: 286kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 7mg | Sodium: 38mg | Potassium: 255mg | Fiber: 2g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg