Chocolate Peppermint Truffles

   One of my favorite things about this time of year is making goodies to share with family and friends. These chocolate peppermint truffles are amazing. Truly. And, they are so incredibly easy. Please note that my chocolate peppermint truffles are not healthy…in any sense of the word. Sometimes you just have to let go and splurge on a little junky deliciousness.

Drool.

I need to make these in several batches over the next few weeks…as well as other holiday treats to share!

Chocolate Peppermint Truffles

• 1 8 ounce cream cheese, softened
• 1 15-16 ounce package mint filled chocolate sandwich cookies
• 8-10 ounces white almond bark {for dipping}
• 1/2 teaspoon peppermint extract
• 1 cup chocolate chips, melted {for drizzling}
• Crushed candy canes, cocoa powder, finely chopped nuts

In a food processor, pulse until sandwich cookies are a fine powder. Add cream cheese by spoonfuls to the sandwich cookie mixture and pulse until well combined.

Use a 1″ melon baller  or spoon and place rounded balls of truffle mixture onto a cookie sheet. Place in the refrigerator for one hour.

Remove truffles and roll them into pretty balls between your hands. Then place back in the refrigerator for 30 minutes to set again.

If you want to dip the truffles…

Melt white almond bark in a double boiler or microwave. Add peppermint extract to the almond bark and stir well. Allow almond bark to cool slightly.

Melt chocolate for drizzling as well. Dip truffles in white almond bark and place them back on the cookie sheet. If you want to top with crushed peppermints do that before the almond bark sets. If you want to drizzle with chocolate do that after the almond bark sets in the refrigerator.

For drizzling, I just put the melted chocolate into a ziploc bag, sealed it and cut a teeny place from the corner. It works like a charm, every time!

If you want to roll the truffles…

Let the truffles set in the refrigerator before rolling them in crushed candy canes, unsweetened cocoa powder, finely chopped nuts or even coconut. I rolled some of my chocolate truffles in crushed peppermints {these get pretty sticky over time} and some in unsweetened cocoa powder {my hubs said he liked these}.

If you serve the “rolled in crushed candy canes” immediately, they are a good option, but for longer lasting chocolate truffles, I would definitely go with the dipped option or the rolled in cocoa powder option.

Try to keep from eating three…or ten. 

Yield: approximately 24 truffles

Keep in the refrigerator.

Enjoy!

Your friends will think you’re all fancy making chocolate truffles. You don’t have to tell them the secret of how easy the truffles are to make! {wink}