With only 4 ingredients these Peppermint Truffles are an easy and delicious holiday treat that you will to have on your dessert table this season.
Servings: 30 truffles
- 1 14 oz can sweetened condensed milk
- 3 cups white chocolate and peppermint chips
- 3 cups dark chocolate
- 1 Tbs coconut oil
Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.
Place the mixture in the fridge for 1-2 hours, or until it has set.
Scoop the mixture into 1” balls. I recommend using a 1 tablespoon cookie scoop to ensure all of the truffles are the same size.
Melt the dark chocolate and coconut oil in the microwave on 30 second intervals, stirring between each interval until it is fully melted. It should take 1-2 minutes.
Dip the truffles one at a time into the melted dark chocolate.
Allow any excess to drip off and then place the truffles on a parchment lined baking sheet to set.
Allow the truffles to set fully before enjoying.
- We use high quality dark chocolate chips in this recipe, but you can use whatever chocolate you like, milk, semi-sweet, white, baking bars, candiquik, chocolate melting wafers, etc.
- After the filling has set up we like to keep a glass of water near by and dunk our cookie scoop in it, this helps to form the truffles.
- Make sure to use sweetened condensed milk and NOT evaporated milk.
- If you can't find white chocolate peppermint chips you can substitute 2 1/2 cups white chocolate chips and 1/2 cup finely crushed candy canes.
- The coconut oil helps the chocolate set and creates a shinier exterior, if you don't have any on hand it is ok to omit.
- These can be frozen, see my tips above on how to do that!
Calories: 248kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 9mg | Sodium: 37mg | Potassium: 226mg | Fiber: 2g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg