Individually wrapped Peppermint Chocolate Truffle Pop is perfect for Christmas gifting. These little candies are fun to make and can be customized with your favorite Christmas sprinkles, sanding sugar or peppermint crunch!
Christmas is my favorite time of the year, beside Thanksgiving. If it wasn’t for my husband’s sanity, I would be listening to Christmas music all year long. Back in the early days when I first started blogging, there was this Great Food Blogger Cookie Swap that I used to look forward to during this time of year. I would send a few bloggers my homemade cookies and in return received cookies from others, at my front door! It was always like anticipating Santa’s arrival. Unfortunately, this great cookie swap is no longer active.
So this year, I’ve teamed up with my friend Marie over at Sugar Salt Magic to do a little virtual Christmas treat swap. We agreed on the flavors – peppermint and chocolate – and got to work on our recipes. I’ve always wanted to make chocolate truffles, so this Peppermint Chocolate Truffle Pop recipe came to me in just a flash. Be sure to head on over and check out Marie’s recipe for Rolled Peppermint Chocolate Christmas Cookies.
Truffles can be quite messy to make, and coating them in chocolate is not always easy. Getting them to come out perfectly round can also be a pain. My solution for you is lollipop stick! Did I sound like an informercial right there? Get yours now for just $9.99 plus shipping and handling. All jokes aside, although this is hardly revolutionary, it will make your truffle making life so much easier and everyone will love your perfectly cute truffle pops.
Recipe Tips and Tricks
- I used some leftover foam from my husband Halloween costume to create my makeshift truffle pop drying stand. I found a slanted pop stand on Amazon that is similar in idea. Or you could just pick up some multipurpose foam at Home Depot.
- This is a small batch recipe that can easily be doubled or tripled.
- Use your preferred eating chocolate for this recipe for the best flavor for your taste. I used Lindt milk chocolate bar for the truffle filling and Lindt white chocolate bar for the coating. However, this recipe will work with anything in between, dark chocolate, semisweet, bittersweet, you name it.
- I specified three refrigeration steps in succession to each other in the recipe to allow some ease in working with the ganache filling. You want to portion out the filling when it’s solidified but still soft enough to be scooped. But you don’t want to roll them into balls yet at this stage as it will be very messy. However, too hard and it would be impossible to shape them into round balls.
- Do not try to take shortcut on melting the chocolate coating by using direct heat or microwaving, it needs to be melted slow and low. Otherwise you can get chocolate bloom (fat bloom) and your chocolate coating will have white specks when hardened.
- Also take precaution while melting chocolate over simmering water to not allow any steam or water to come in contact with the melting chocolate or you will also end up with chocolate bloom (sugar bloom).
Wrap these Peppermint Chocolate Truffle Pops up in cake pop wrappers and tie them up with pretty strings, and they are ready for Christmas gifting! Be sure to check out other delicious treat recipes to add to your Christmas gift bags below.
More Delicious Treats perfect for Christmas Gifting!
Peppermint Chocolate Truffle Pop Recipe
Peppermint Chocolate Truffle Pop
- 1 milk chocolate bar 4.4 ounce
- 2 ounce heavy whipping cream
- 3/4 teaspoon peppermint extract
- 1 white chocolate bar 4.4 once
- Peppermint crunch
- Christmas sprinkles
- 8 lollipop sticks
- Finely chop the milk chocolate bar and place in a glass bowl.
- Heat the cream in a small sauce pan over medium heat until simmering but not boiling.
- Pour the hot cream over the chopped chocolate and let sit for a few minutes.
- Stir the ganache with a spatula in even round stroke until the chocolate completely dissolves.
- Add the extract and continue stirring until smooth.
- Place the ganache mixture in the refrigerator for 1 hour until solidified but still scoopable.
- Line a small baking sheet with parchment paper.
- Take the ganache out of the refrigerator, portion the ganache into 8 mounts using a small cookie scoop, try to keep them as round as possible.
- Place the baking sheet in the refrigerator for 1 hour.
- Take the baking sheet out of the refrigerator and shape each piece of truffle into round balls.
- Place a lollipop stick in the middle of each ball and push down about 3/4 way through the candy.
- Put the baking sheet back in the refrigerator for 1 more hour.
- Cut a piece of thick foam to use as a truffle pop drying stand. Poke holes through the foam with a bamboo stick about 2” apart.
- Prepare small bowls filled with sprinkles, peppermint crunch or your choice of toppings for the truffle pops.
- Finely chop the white chocolate bar and melt it in a glass bowl placed over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
- Take the truffles out of the refrigerator, and coat it in melted chocolate using a spoon, dip it in the chocolate to cover the bottom as well. Let the excess run off almost complete before dipping it in your choice of sprinkles or toppings.
- Place the lollipop stick upright in the prepared piece of foam through the holes you made earlier to let it dry.
- Continue to coat the rest of the truffle pops with chocolate and sprinkles.
- Place the foam with the truffle pops in the refrigerator to harden completely before wrapping them in plastic baggies.