Peppermint mocha truffles

Heather Disarro

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Peppermint mocha truffles take all of the flavors of the classic holiday drink and put them in creamy chocolate dessert form.

peppermint mocha truffles

Peppermint mocha truffles

Makes about 24 truffles


  • 10 ounces 60 percent cocoa chocolate, chopped
  • 1/2 cup heavy cream
  • 3/4 teaspoon peppermint extract
  • 1 tablespoon instant coffee powder
  • 1/2 cup cocoa powder


  1. Combine the chocolate, peppermint extract and coffee powder in a large bowl and set aside.
  2. Heat the cream in a heavy-bottomed saucepan until it starts to almost simmer, stirring constantly the entire time.
  3. Once the cream is hot, pour it over the chocolate and allow to sit for about 2 minutes.
  4. Grab a whisk and whisk until the mixture is very smooth.
  5. Cover with plastic wrap and refrigerate for about 3 hours.
  6. Scoop the batter out with a cookie scoop and roll gently into balls.
  7. Place on a baking sheet lined with parchment paper or foil.
  8. Refrigerate for about 30 minutes, then remove the balls from the refrigerator and roll in the cocoa powder.
  9. Keep refrigerated until about 30 minutes before ready to serve.

More decadent chocolate truffle recipes

Chocolate avocado truffles
Red wine chocolate truffles
Chocolate-date truffles with coconut and almonds

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.