Irresistible Delicious Peppermint Truffles with Cream Cheese You Have to Try
Learn how to make delicious Delicious Peppermint Truffles with Cream Cheese. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 8 ounces cream cheese, softened (full-fat for best flavor)
- 3 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract (adjust to taste)
- 2 cups white chocolate chips or chopped white chocolate
- 1/2 cup crushed peppermint candies or candy canes
- Optional: pinch of salt to balance sweetness
If you don’t have cream cheese on hand, mascarpone can be a lovely substitute, lending an even silkier texture. For a dairy-free version, try a vegan cream cheese and check that your white chocolate is dairy-free as well. If peppermint extract feels too strong or you prefer a subtler note, start with just a few drops and build up from there — you can always add more, but you can’t take it out once mixed!
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper or wax paper. This will be where your truffles rest and set after forming.
- Mix cream cheese and powdered sugar: In a large bowl, use a hand mixer or sturdy spoon to blend the softened cream cheese and sifted powdered sugar until smooth and creamy. This usually takes about 2-3 minutes. Don’t rush — the smoother, the better your truffles will roll.
- Add extracts: Stir in the vanilla and peppermint extracts. Take a moment to taste the mixture; the peppermint should be noticeable but gentle, like a soft winter breeze.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until firm enough to scoop. This step is key — I’ve learned from many a kitchen mishap that rushing this part turns your truffles into a sticky mess.
- Form the truffles: Using a small cookie scoop or a teaspoon, portion out the chilled mixture and roll it between your palms into smooth, even balls. Place each on the prepared baking sheet. If the mixture softens too much as you work, pop it back in the fridge for a few minutes.
- Melt the white chocolate: Gently melt the white chocolate chips in a double boiler or microwave in short bursts (15-20 seconds), stirring between each until silky and smooth.
- Coat the truffles: Using a fork or dipping tool, dip each ball into the melted white chocolate, ensuring it’s fully coated. Let excess chocolate drip off before returning the truffle to the baking sheet.
- Sprinkle with crushed peppermint: Before the chocolate sets, sprinkle each truffle with crushed peppermint candies for that festive crunch and extra flavor.
- Set the truffles: Place the baking sheet in the fridge for at least 30 minutes to allow the chocolate to harden completely.
- Enjoy and share: Once set, these truffles are ready to delight. Serve them at room temperature for the best melt-in-your-mouth experience.
Back at the farmhouse, Mama Lu used to say,
“Good food takes time, but it’s worth every minute.”
These truffles are no exception — a little patience here means a whole lot of joy later.
