Easy Chocolate Peppermint Truffles

By Katie Barreira
For Cooking Newbie, a blog for beginner cooks

Cookies, cookies and more cookies…even St. Nick could get sick of them over the holidays. This Christmas, break out of the baking rut and leave Santa a treat that’s full of sweet surprises.

How long it took to make them, for one. These decorative confections may look like they require a workshop of merry elves, but really, all it takes is a zap in the microwave and some time to chill out (the truffles, not you – you will be stocking up on last-minute stuffers, wrapping presents, watering the tree or scolding the dog for giving the tree a watering of his own design.) Then it’s a quick roll in the seasonal candy and you’ve got truffles fit for a Klaus.

And shhhh…don’t tell Santa that these chocolates have half the fat and calories of a traditional truffle. He’ll never know the difference and neither will you! In fact, replacing heavy cream with almond milk amplifies the chocolate flavor.

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Chocolate Peppermint Truffles
Makes about 1-1/2 dozen

1 bag (12 ounces) bittersweet chocolate chips, divided
1 tablespoon butter
1/3 cup unsweetened almond milk
1/2 teaspoon peppermint extract
Crushed candy canes, for coating
Chopped Mint M&M’s, for coating

1. In a medium microwave-safe bowl, combine all but 2 tablespoons of the chocolate chips with the butter and almond milk. Heat in ten-second increments, on medium-low power, stirring in between, until chocolate is melted. Stir in the remaining 2 tablespoons chocolate chips, until smooth. Stir in the peppermint extract.
2. Pour the chocolate mixture into a shallow dish, such as an 8-inch baking dish, and refrigerate until firm, about 2 hours. Scoop rounded teaspoons of the truffle mixture and roll lightly between palms to form balls. Roll in crushed candy cane or chopped M&M’s and keep refrigerated until ready to serve.

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