Simple Peppermint Truffles

Author Joanna @ Everyday Made Fresh


  • 8 ounces white chocolate chips
  • 4 oz Hershey Peppermint Crunch Kisses
  • 1/4 cup heavy cream
  • 1/2 teaspoon peppermint extract
  • 8 oz semi-sweet chocolate
  • crushed soft peppermint candies for topping - optional


  1. Using a scale measure out the 8 oz white chocolate chips and 4 oz Hershey Peppermint Crunch Kisses. Place in a microwave safe bowl.
  2. In a small saucepan, heat the heavy whipping cream and peppermint extract until it begins to simmer, not boiling.
  3. Pour it over the chocolate in the bowl. Allow to set for one minute.
  4. Stir until the chocolate is completely melted. You may need to pop the bowl in the microwave for 15 second intervals on 50% power to get the chocolate completely melted.
  5. Pour the melted mix into a shallow dish (see my notes above in the post)
  6. Pop into the freezer for no more than 30 minutes!
  7. Using a small cookie scoop, scrape out one-inch balls, and roll until smooth. The heat of your hands will help with this step.
  8. Place on a parchment lined cookie sheet, once all the balls have been rolled, place in the freezer for 15-20 minutes.
  9. Melt your semi-sweet chocolate according to the directions on the package.
  10. Using forks dip the balls into the chocolate, fully coating. Place back on the cookie sheet. If using the crushed soft peppermints for topping, make sure to dust them over while the chocolate isn't set.
  11. Once all the truffles have been dipped and dusted, place in the freezer to set. About 15 minutes. Remove and store in the fridge. Remove from fridge 10 to 15 minutes before serving.