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Easy Peppermint White Chocolate Truffles

Updated on November 26, 2015

Truffles That Are Super Easy To Make

These Peppermint White Chocolate Truffles are one of the most requested truffles that I have ever made and shared with family, friends and coworkers.

I have been making truffles and other chocolate candies for friends and family since the early 70's.

What once began as a two step process with the first step taking hours tempering the chocolate has with the help of more readily available ingredients been slimmed down to a few short hours, with most of that time letting the truffle mixture firm up in the refrigerator while you go play, take a nap or spend time with family.

In the past you would have to spend hours tempering the chocolate getting it just the right temperature, consistency and satiny smooth gloss. This was especially true with white chocolate, and as you probably already know isn't really considered chocolate as all as it doesn't contain any chocolate liquor, but that's a whole different story.

But getting back to working with white chocolate - before the availability of bark, chips and discs you should have to purchase large 25 pound slabs then with a knife shave off what you needed and then start the process of heating and cooling the mixture until it was perfect and then you would get your other ingredients ready.

Today you can spend more time on thinking up new and exciting additions so that your one simple recipe can have several variations.

Take for example this peppermint truffle recipe, in addition to making a batch the straightforward and incredibly delicious way as shown below, I also make many different variations depending on who I will be serving them to.

Try adding a hint of heat with chopped (and patted dry) jalapenos or a bit of red pepper flakes (my husband loves them with a just splash of hot sauce added to the cream cheese mixture) or add a few crushed Oreos for a luscious mint chocolate combination - chopped Andes mint candies also works quite well and looks wonderful on a platter alongside of the candy cane colors.

Whether you decide to experiment with this recipe or do it straight up I know that you are going to love the ease of making it but more so, you and everyone who tries it will absolutely adore it.



Roll the truffles into the crushed candy canes about and hour or so before you plan on serving them or they will get a bit sticky. It does not change the look or taste but some people will shy away from grabbing seconds or thirds if their hands get messy.
You can also freeze the mixture in advance.

I have also made the mixture a few days before, sealed the container well and kept in the refrigerator. Then just created the balls and rolled in the crushed canes as needed.

You can crush the candy canes in a food processor, place them in a plastic bag and crush with a meat tenderizing mallet or rolling pin or you can purchase a bag of already crushed candies (often found in the cake mix aisle of your local grocery store.

  • Prep time: 15 min
  • Cook time: 1 hour 5 min
  • Ready in: 1 hour 20 min
  • Yields: Approximately 30 Truffles


  • 8 Ounces cream cheese softened at room temperature
  • 2 Cups powered sugar
  • 2 1/2 cups white chocolate chips or white chocolate bark melted
  • 1 Teaspoon peppermint extract
  • 1/2 - 3/4 Cup crushed candy canes


  1. Cover a cookie sheet with parchment paper and set aside.
  2. Beat softened cream cheese and slowly add the powered sugar until all the sugar is mixed in well and the mixture is smooth.
  3. Melt white chocolate gently in the microwave (zap 30 seconds, stir, zap again, stir. Continue until chocolate is smooth and silky. I like to cut down to 20 second intervals once the chocolate starts getting soft as not to over heat it. You can also let it melt slowly in a double boiler. Just remember not to let the water level touch the bottom of the pan.
  4. Add melted chocolate and peppermint extract to the cream cheese mixture and combine well.
  5. Cover mixture and refrigerate for approximately 35 minutes or until fairly firm.
  6. Using a cookie scoop, melon baller or teaspoon scoop out mixture and roll the ball between your hands until it's a smooth, round ball in the size that you like and place on prepared cookie sheet. Roll out all the balls before rolling any into the crushed candy otherwise your hands will get sticky and will get covered with the crushed candy and it gets very messy.
  7. Roll candy balls into the crushed candy and place in mini cupcake, candy or truffle liners and serve.

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