Peppermint White Chocolate Truffles

by Sara on December 22, 2010

peppermint white truffles

By now, you may have caught on that I like the combination of peppermint and chocolate (any kind). This recipe is no exception.

The thing is, when it comes to truffles, white chocolate is a little trickier to deal with, because it’s so soft to begin with. I went through a few failed batches of truffles before I settled upon the magical combination that worked for me.

melting white chocolate
making white ganache

Perhaps the biggest surprise, for me, is how much my mom enjoys these little confections. Hmm. Perhaps that’s really where I get my love for white chocolate and peppermint? I did once have her try the white peppermint mocha from Starbucks…my mom, the coffee purist…really, really liked it. Then again, how can anyone not?

truffles and candy

Again, it has to be said, if you can find a bag of precrushed peppermints, it’s worth it. You’re not sacrificing any taste, and you’re saving a lot of time and headaches (literally on the headache front – if you’ve whirled candy canes in a food processor, you know what I mean).

Peppermint White Chocolate Truffles

8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
3 candy canes, 20 peppermint candies, or 1/2 cup precrushed peppermints

Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.

Remove from heat. Add the peppermint extract and the butter, stir slowly until combined. Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out – I speak from experience. Twice.)

Put the candy canes in a plastic baggie and whack them with a kitchen mallet until they are crushed. Or go the super-easy route and use purchased crushed peppermints. Place in a small Pyrex dish or a ramekin.

Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.

Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.

You can also freeze truffles for up to one month.

{ 16 comments… read them below or add one }

Victoria (District Chocoholic) December 22, 2010 at 12:12 pm

White chocolate ganaches are definitely tricky – for semi-sweet or bittersweet ganaches, the standby 1:1 ratio of chocolate and cream is golden, but it’s more like 3:1 for white chocolate – which means you can’t douse the chocolate in heated cream to melt it, and instead have to watch it very carefully while you melt it. It’s worth it, though, since it can take on so many flavors. Last weekend, I did mango white chocolate ganache :) .

Sara December 22, 2010 at 12:42 pm

Yeah, I can probably make dark chocolate truffles with my eyes closed. You’re right – white chocolate is a little more finicky, but imagine how happy I was when I finally found the ratio that worked!

The mango white chocolate sounds really, really good.

bon December 23, 2010 at 3:18 am


Your truffles looks so beautiful! I was wondering where you got those yellow and blue cups you placed the truffles in? I have a few that I bought in Paris and was wondering where I can find them here in the States. Thanks and Happy Holidays.

Holly. December 23, 2010 at 6:00 am

These sound SO GOOD! I’ve bookmarked them for next year’s baking/candy making adventures.

Tiffany @ Conor & Bella December 23, 2010 at 3:16 pm

Cute truffles! I’m not a big fan of candy canes, but they make things look so pretty!

Alina December 23, 2010 at 5:09 pm

Oh they’re so pretty! Such a shame we don’t have candy canes over here :-/

culinaryneophyte December 23, 2010 at 5:57 pm


Beth December 23, 2010 at 9:10 pm

Amazing! They look sooooo good and pretty.

Can ANY truffles be stored at room temp.? I had planned to make some and give as gifts, but it seems odd to give someone a gift that must stay in the fridge because it is so delicate. Maybe just odd to ME, but whatever.

Sara December 25, 2010 at 11:22 am

@bon: I ordered mine from Joanne Hudson Basics www (dot) joannehudson (dot) com
I should warn you that when I ordered mine, they did eventually arrive but were quite delayed, with no response/explanation from the company.

@Beth: my dark chocolate truffles can be stored at 65*F, but I would not do that with the peppermint white chocolate – the white chocolate is simply too soft, and the candy canes will start to get soft at a warmer temperature. When I give them away, I use tall plastic cookie/candy bags, because those are easy to refrigerate.

Caitlin December 27, 2010 at 10:58 am

So pretty! I love peppermint, especially this time of the year!

Ana December 12, 2011 at 2:12 pm

Hey Sara, about how many truffles does this recipe make? Also have you ever mixed the candy into the ganache?

Happy holidays!!!

Sara December 14, 2011 at 10:14 am

I get about 30 truffles from this batch, judging from the past pictures I’ve taken. However, I am making these this week, so if that number is waaaaay off, I’ll let you know ;)

Marjie December 21, 2011 at 3:27 pm

Can you melt the white chocolate in the microwave?

Kelli D December 3, 2012 at 12:52 pm

Just wondering…what brand of white chocolate did you use? White chocolate is finicky I know, but I’m wondering what brand you used. Thanks

Feef December 17, 2012 at 5:45 pm

Making these as i type this. I found from another recipe calling for crushed candy that if you use two freezer bags and take the candy outside on concrete with a mallot its easier and quieter lol

Chanel cupcakes March 18, 2013 at 9:59 am

Ingredients:Lara Cavallo, a baker who’s just starting out after a divorce,Gage Tomlinson, a
stripper who’s been around the block and needs money for his nephew’s surgery,Cara and Bryan, two best friends who mean
well,And Jeff, the ex husband who doesn’t. Generally, these folks
were thought to be a tiny baked cake seems as being a little serving of your bigger
size cake. You can put spots or stripes on the wings if you like,
or just leave them plain.

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