Peppermint Schnapps Truffles
The weather outside is frightful but Peppermint Schnapps Truffles are oh so delightful. Made with four simple ingredients these no-bake truffles are infused with peppermint liqueur then sprinkled with crushed candy canes. Add a hint of alcohol to your Christmas cookie tray with this festive indulgence.
There’s no problem a mallet and a bottle of schnapps can’t solve. They’re basic tools for building, destroying, threatening, well wishing, drowning sorrows and drinking celebrations. At the very least the combo makes me feel invincible, kind of like Thor with his hammer except I’m snockered and holding a kitchen tool that tenderizes meat.
Since my search for cutlets to flatten out came up empty, I’m resorting to the next best thing: candy canes. Santa can judge me all he wants; it’s fun to have a festive drink in one hand while pummeling my frustrations on peppermint sticks with the other.
Not-so-fun is cleaning candy canes off the floor after banging them into oblivion without a proper seal on the zip-top bag.
Fortunately I found another box of candy canes to abuse after I finished mopping. That was step one to calming down. Step two was to make myself a hot cocoa, spike it with peppermint schnapps and sip on it while the floor dried. There was no step three because the cocoa schnapps combo was so tasty it instantly lifted my mood and inspired me to make a batch of boozy truffles.
Creamy balls of dark chocolate with a hint of peppermint schnapps are the festive indulgence you need in your life. Made with four simple ingredients and zero baking, Peppermint Schnapps Truffles are perfect for holiday parties, cookie trays and gift giving. Sprinkled with crushed candy canes, these bite-sized indulgences will be the hit of the season.
Peppermint Schnapps Truffles
- 20 ounces 72% cacao dark chocolate bars divided and chopped
- 1 cup heavy whipping cream
- 1/3 cup peppermint schnapps
- 4 candy canes crushed
- Chop 10 ounces of dark chocolate and place into a heat-safe bowl. Set aside.
- In a small saucepan, bring heavy whipping cream to a boil over medium high heat.
- Pour hot cream over dark chocolate and let the mixture sit undisturbed for 5 minutes. After chocolate has melted, add peppermint schnapps then stir until smooth.
- Refrigerate for 2 hours.
- Line a baking sheet with parchment paper and set aside.
- Scoop chilled truffle mixture into tablespoon-sized measurements. Dust palms of hands with cocoa powder and roll truffles into balls. Place truffles on prepared cookie sheet and freeze for 20 minutes.
- After truffles have chilled in the freezer, chop remaining chocolate and place in a heat-safe bowl. Microwave in 30 second increments, stirring after each, until smooth and melted.
- Using a fork, dip truffles one at a time into melted chocolate. Spoon extra chocolate over the top to ensure even coverage. Gently tap off excess chocolate and place truffle back on baking sheet, sprinkle with crushed candy canes then repeat for the remaining batch.
- Chill truffles in the refrigerator for 10 minutes until chocolate sets.
- Serve at room temperature.
- Store in an airtight container at room temperature up to 2 days or in the refrigerator up to 2 weeks.
- In truth, rolling the truffle mixture into balls is a sticky situation. To minimize the fudgy fallout, always start with chilled truffles. After that, wear food prep gloves or coat your hands in cocoa powder to cut down on the stickiness. Finally, don’t over-roll the truffles, the more they’re rolled the meltier they’ll get.
- If you do not have a proper dipping tool, dip truffles into melted chocolate with a fork.