Blogging takes a lot of work, preparation and organization, which is why I don’t do it as often as “I should”. Life, the kids and other projects tend to take up a lot of my time, and I’m content with that. Life with my family is so precious to me. But, I also continue blogging because I enjoy it! While it’s difficult to achieve, I try my best to balance the two out in a way that works for me.
I try to give myself grace and understand that things take time and not everything will be perfect. Like with this recipe – it took me three or four attempts to test it and take the right pictures. It didn’t help that one of the times I was ready to take pictures, I tripped and spilled all of the truffles on the floor. Haha!! I’m glad I can laugh about it now.
Another time, I didn’t follow my own directions carefully enough and ended up rolling them with my hands before letting them harden in the fridge. It’s so funny because this is one of the simplest recipes I’ve made, yet it took me so much time to get it right!
Alright, enough about the time and effort I put into these truffles. They are wonderful, rich and I just love the combo of peppermint and chocolate. I coated some in powdered sugar to make them look like little snowballs and others with sprinkles to give them some festive color. Keep these in the fridge to maintain the best texture and shape.
If you end up making these, don’t forget to tag #marinamakeseats!
Homemade Peppermint Chocolate Truffles
- 1 cup of semisweet melting chocolate, chopped or in chip form
- 3/4 cup of heavy cream
- 1/2 tsp of peppermint extract
- 1/4 cup of powdered sugar
- 1/4 cup of sprinkles
Place dark chocolate in a heat-proof bowl.
In a small saucepan, heat the heavy cream for a minute or two, until it just begins to boil. Pour the hot cream over the chocolate and add the peppermint extract. Using a whisk, stir until the chocolate and cream is completely combined. Let the bowl sit for about an hour at room temperature or in the refrigerator.
Place parchment paper on a baking sheet. Using a cookie scoop, scoop tablespoon size scoops of the chocolate and place on a baking sheet. Do not roll them with the your hands, just let the drop from the cookie scoop. Place the balls back in the fridge for an additional hour to harden. Place powdered sugar and sprinkles into small separate bowls.
Take the chocolate out and roll it with your hands to form a ball. Your hands will get messy, but it’s so worth it! Roll the balls in the bowl with the powdered sugar and place on a baking sheet to set. Keep in the refrigerator before serving.