These chocolate peppermint truffles are delicious bites of rich chocolate cake, with a crisp shell of white chocolate, dusted with crushed peppermint candies. Decadent and festive, these Christmas truffles offer a perfect blend of fudgy richness and satisfying crunch.
Why You’ll Love These Peppermint Chocolate Truffles
Simple festive decoration with a creamy crunchy white chocolate coating and crushed peppermint these Christmas chocolate truffles are elegant and fit for any party food table.
Fun & kid-friendly baking activity for the holiday season.
Perfect to make ahead – you can make the chocolate cake balls in advance, store in the refrigerator until you’re ready to decorate, making the final assembly quick and effortless.
Easy customization – try a vanilla or red velvet cake mix for a different flavor. Or sprinkle the peppermint chocolate truffles with holiday sprinkles. Alternatively try adding green or red food coloring to the melted white chocolate.
Peppermint Chocolate Truffles Ingredients
Chocolate Cake Ingredients
- 1 ½ cups flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup warm water
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 eggs
- ¾ cup buttermilk
Frosting & Decoration Ingredients
- ¼ cup chocolate frosting
- 1 cup white chocolate bark
- ½ cup crushed peppermint sticks
For more sweet Christmas treats, try one of these:
- Festive Chocolate Peppermint Bark With Oreos
- Christmas Crinkle Cookies With Cake Mix (4 Ingredients)
- Easy Santa’s Trash Cookies
- Easy Christmas Cannoli’s
- Mini Candy Cane Cheesecakes with Oreo Crust
How To Make Chocolate Peppermint Truffles
Preheat the oven to 350 degrees Fahrenheit, prep a cake baking pan with baking spray, and line a baking sheet with parchment paper.
Whisk together flour, salt, sugar, cocoa powder, baking powder, and baking soda in a large bowl.
Add eggs, buttermilk, oil, water and extracts to the dry flour mixture.
Whisk together until smooth and fully incorporated.
Pour the batter into the cake pan and place in the oven to bake for 30 minutes or until a toothpick inserted comes out clean.
Remove the cake from the oven and let it cool for 15 minutes.
Once cool, break up the cake in a mixing bowl until it all resembles crumbs. Then, let the cake crumbles cool for another 15 minutes.
Add the chocolate frosting to the cake crumbles and mix until a cake-like dough has formed.
Create 2-inch round balls from the cake dough and place them on the parchment paper baking
sheet.
Transfer the tray to the fridge to chill for 15 minutes.
Shortly before the cake balls are done chilling, place the white chocolate in the microwave at 30 second intervals until completely melted.
Dip each cake ball into the melted white chocolate and return to the tray.
Sprinkle the chocolate-coated cake balls with crushed peppermint while still wet.
Allow the assembled chocolate-coated balls to harden (in or out of the fridge) and then serve!
Storage Instructions For Chocolate Peppermint Truffles
To keep your Christmas truffles fresh and festive, follow these simple storage tips:
Room Temperature
For optimal freshness, store leftover truffles in an airtight container at room temperature for up to one week.
In The Fridge
These peppermint chocolate truffles will last for up to two weeks when stored in the fridge.
Freezing
For extended storage, place the chocolate peppermint truffles in an airtight container or airtight freezer bags in the freezer for up to 6 weeks.
Uncoated cake balls can be stored in the freezer for up to 3 months. Thaw them overnight in the fridge and assemble with the melted chocolate and crushed peppermint sticks as holiday treats.
More holiday goodies right here:
- 19 Fun, Easy Christmas Punch Recipes & Party Drinks For Kids
- 21+ Best Easy SOFT Christmas Cookie Recipes
- 10 Easy Crockpot Christmas Candy Recipes (Sweet & Salty
- 45 Healthy Christmas Snacks & Easy Party Food Ideas For Kids
Chocolate Peppermint Christmas Truffles
Equipment
- Cake Baking Pan
- Parchment paper
- Baking Sheet
Ingredients
Chocolate Cake Ingredients
- 1 ½ cups flour
- 1 ½ cups sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup warm water
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 eggs
- ¾ cup buttermilk
Frosting & Decoration Ingredients
- ¼ cup chocolate frosting
- 1 cup white chocolate bark
- ½ cup crushed peppermint sticks
Instructions
- Preheat the oven to 350 degrees Fahrenheit, prep a cake baking pan with baking spray, and line a baking sheet with parchment paper.
- Whisk together flour, salt, sugar, cocoa powder, baking powder, and baking soda in a large bowl.
- Add eggs, buttermilk, oil, water and extracts to the dry flour mixture.
- Whisk together until smooth and fully incorporated.
- Pour the batter into the cake pan and place in the oven to bake for 30 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool for 15 minutes.
- Once cool, break up the cake in a mixing bowl until it all resembles crumbs. Then, let the cake crumbles cool for another 15 minutes.
- Add the chocolate frosting to the cake crumbles and mix until a cake-like dough has formed.
- Create 2-inch round balls from the cake dough and place them on the parchment paper baking sheet.
- Transfer the tray to the fridge to chill for 15 minutes.
- Shortly before the cake balls are done chilling, place the white chocolate in the microwave at 30 second intervals until completely melted.
- Dip each cake ball into the melted white chocolate and return to the tray.
- Sprinkle the chocolate-coated cake balls with crushed peppermint while still wet.
- Allow the assembled chocolate-coated balls to harden (in or out of the fridge) and then serve!
