Peppermint Truffles Recipe
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Incredibly simple Peppermint Truffles Recipe starts with a
Peppermint Truffles Recipe
Rarely do I want to not do anything. Most of the time, I have the energy to spare. And, it really wasn’t that I felt bad or didn’t have any energy, it was mentally I just haven’t wanted to do anything for the last couple of days. Trying out a new Peppermint Truffles recipe would brighten my mood. Seriously, I need to shake this. I’ve just wanted to lay on the couch and watch the 58 Unique Sweets shows that I have saved. I think I’m overstimulated. Too many quests, too many crowds, too much social media, and computers…
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- 2 tablespoon Andes Peppermint Crunch baking chips to decorate top of truffles
- 8 oz cream cheese room temperature
- 1/2 cup Andes Peppermint Crunch baking chips
- 5 to 6 cups powdered sugar (aka confectioners)
- 12 ounces Wilton Candy melts
- 1 tablespoon Crisco shortening
Since I didn’t want to cook, I decided on an easy recipe. I’ve been wanting to make them for a while. I know you can’t eat them for dinner (or can you?), but they do make a fun homemade gift. Peppermint truffles are perfect for that.
I made this delicious peppermint truffle treat using my basic Peppermint Fudge recipe to help with the recipe for peppermint truffles.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
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- Peppermint Truffles
- Kentucky Bourbon Balls
- Martha Washington Candy
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Peppermint Truffles Recipe
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup Andes Peppermint Crunch baking chips
- 5 to 6 cups powdered sugar (aka confectioners)
- 12 ounces Wilton Candy melts
- 1 tablespoon Crisco shortening
- 2 tablespoon Andes Peppermint Crunch baking chips to decorate top of truffles
Instructions
- In a bowl of electric mixer beat cream cheese until soft. Place 1/4 cup of the Andes Peppermint Crunch in a zip top bag and crush slightly. Add the 1/4 cup crushed candies and the 1/4 c un-crushed candies to the cream cheese. Mix until completely incorporated (the cream cheese should turn a light pink). Turn the mixer to low speed and add powdered sugar 1 cup at a time to the mixer. Combine completely before adding another cup of sugar. The mixture needs to be really stiff and dry(ish). To test, pinch some of the fudge off and roll it into a ball, if it stays in the ball without going flat it’s thick enough. Add more sugar if it’s not this consistency.
- Using a small spring release scoop, scoop the mixture into balls. Place on a sheet of waxed paper on a sheet try. Refrigerate for an hour until firm. Remove truffles from refrigerator. Melt chocolate and shortening, stir until smooth. Using 2 forks, dip balls in melted chocolate, tap on side of bowl to remove excess. Place on sheet of waxed paper. Top with Andes peppermint crunch chips. Allow to dry. Store in the refrigerator. Good in the fridge up to 1 week.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Hi Paula, Can I freeze them to no bake a head for a family baking day?
Thanks
Yes, you can.