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Chocolate Peppermint Truffle Bites

Resting time2 hrs
Course: Dessert
Cuisine: American
Keyword: Chocolate Peppermint Truffles, Chocolate Truffles, Truffles
Servings: 40 Truffle Bites


  • 12 oz Guittard semi-sweet chocolate chips
  • 10 oz Ghirardelli white chocolate melting wafers
  • 2 Tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 candy canes


  • Place candy canes in a Ziploc bag. Using a meat tenderizer or a hammer, lightly hit the candy canes to crush into tiny pieces. Place crushed candy canes in a bowl, and set aside
  • In a double boiler over simmering water, add chocolate chips/morsels, heavy cream, and butter. As chocolate begins to melt, stir with silicone spatula. When melted, remove from heat and stir in vanilla
  • Allow chocolate to rest for 15 minutes to come to room temperature. Cover with plastic wrap and place in fridge for 2 hours. 
  • IF CHOCOLATE GETS TOO HARD: remove bowl from fridge, and place on counter for 15-20 minutes, until soft enough to work with 
  • Place a piece of parchment paper on a baking sheet. Use a small cookie scoop (I use 1.25" diameter) and scoop truffle bites. Place baking sheet into fridge so balls stay firm while you melt white chocolate
  • Place white chocolate wafers in heat safe bowl. Place in microwave and heat for 15 seconds at 50% power. Continue this process, checking each time, until chocolate melts. Once melted, remove from microwave and stir well
  • Place each ball on a fork. Spoon white chocolate over truffle bitet place back on parchment paper. Immediately top with crushed candy canes. Repeat with each truffle bite
  • Allow truffle bites to rest for 5 minutes, until chocolate coating hardens.