Peppermint Truffle Lollipops
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!
Servings: 8 truffles
Equipment
- 8 Lollipop Sticks
Ingredients
- 1 milk chocolate bar 4.4 ounce, 125 g
- 2 ounce heavy whipping cream 57 g
- ¾ teaspoon peppermint extract
- 1 white chocolate bar 4.4 once, 125 g
- Peppermint crunch
- Christmas sprinkles
Instructions
- 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 or whisk 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 them on the prepared baking sheet.
- 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 ¾ 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. You can transfer melted chocolate into a smaller jar to make it easier for dipping.
- Take the truffles out of the refrigerator, and dip them into the melted white chocolate. 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.
Notes
- This is a small batch recipe that yields just 8 minty truffles, but you can double or triple the recipe easily to make more all at once.
- I specified three refrigeration steps in succession to each other in the recipe card 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, your chocolate coating will have white specks when hardened (this is called chocolate bloom).
- 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.
- You can use white chocolate for the peppermint truffle filling and dark chocolate for the coating. I like to keep the color contrast!
Nutrition
Serving: 34g | Calories: 172kcal
