December 2020 Newsletter—Peppermint Truffles Recipe

Peppermint Truffles

Serves 24


  • 1 (14-ounce) can sweetened condensed milk
  • 3 cups white chocolate and peppermint chips
  • 3 cups dark chocolate
  • 1 tablespoon coconut oil
  • 12 Candy canes (optional)


  • 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 at 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. Top with crushed candy canes
  • Allow the truffles to set fully before enjoying. Store in an airtight container in the refrigerator for up to 3 days.

Chef’s Tip:

  • The Coconut oil is used to help the chocolate set up. If you don’t use this then you will find the outer coating will stay somewhat soft and not harden the way you want.
  • Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.
  • You can use a double boiler on the stove if you don’t want to use the microwave.
  • Plan to make these in advance, as it will take just a bit for the truffles to set up. 




More Recipes from Chef Scott:

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