Soft fudge, crunchy peppermint, and smooth, sweet chocolate are all loaded into one delicious little truffle. These peppermint fudge truffles will make a beautiful holiday treat or gift!
These Peppermint Fudge Truffles are everyone’s favorite truffles now! With a combination of white and milk chocolates, mild peppermint flavor, and a bit of crunch from the crushed candy canes, these truffles are fa-la-la-la-fabulous!
These treats will be perfect for office of house holidays parties and they will feed quite a few people. This batch makes about 50 truffles, depending on the size of the scoop you will use, and are quite filling. I recommend using either #60 or #70 scoop because they’re not too small but not as big as a regular cookie scoop. Just the perfect, bite-size fudge truffle…covered in chocolate and candy canes.
If you want to make these as gifts, and these truffles will make beautiful gifts, be sure to prepare them right before giving them away. The truffles will keep for a while in the fridge but they will just not be as pretty. Crushed candy cane topping will start to melt because of the condensation, so the truffle will not look as pretty as freshly made. But don’t worry, they will still taste just as fabulous.
SOME MORE TRUFFLE RECIPES TO TRY:
4-Ingredient Peppermint Truffles from House of Yumm
White Chocolate Raspberry Truffles from Garnish & Glaze
Espresso Chocolate Truffles
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Double Chocolate Peppermint Fudge Truffles
- Double boiler
- #60 or #70 Cookie scoop
- 4 Tbsp unsalted butter
- 1 can sweetened condensed milk
- 3 cups milk chocolate chips dark or semi-sweet can be substituted if preferred
- 7 oz jar of marshmallow fluff
- 1 1/2 cups Andes peppermint crunch baking chips
- 20 oz white chocolate melting chips
- 10-12 peppermint candy canes
- Fit a 9x9 baking dish with parchment paper and grease the paper all over the bottom and sides with some butter (or non-stick baking spray), so fudge doesn't stick.
- Place chocolate chips and marshmallow fluff in a large mixing bowl. Set aside.
- In a bottom-heavy sauce pot, over medium heat, start melting butter and add sweetened condensed milk. Bring to simmer over medium heat, stirring constantly so that condensed milk doesn't burn.
- Pour hot condensed milk mixture into the bowl and whisk until all smooth. (You will want to start whisking slowly, so the hot mixture doesn't splatter on you, and then increase your whisking speed to get the mixture nice and smooth. If using a metal mixing bowl, you may want to hold it with an oven mitt while whisking. If whisking starts to get a little tough, switch to a rubber spatula.)
- Quickly fold in peppermint crunch baking chips, pour your fudge mixture into the prepared baking dish and spread it evenly. Let it stand on the counter until it cools to room temperature. Then, place the pan in the refrigerator to chill and firm up for a couple of hours. (If you want to chill it overnight, you will need to cover it in saran wrap so it doesn't start to dry.)
- Once cooled, take the fudge with parchment paper out of the pan. Using a cookie scoop, scoop out chocolate fudge and shape them into even fudge balls. Place them on a large cutting board covered with parchment paper. (You may have to use two boards.) Place them into a freezer for 15-20 minutes.
- Unwrap candy canes and place then into a ziplock bag. Crush candy canes with a flat side of the meat tenderizer. Place crushed candy canes in a bowl on your work station.
- Melt the chocolate melts according to the package instructions. (I definitely recommend using a double boiler.)
- Using a fork, dip each fudge ball into chocolate, covering it completely. Gently shake off excess chocolate by moving the fork up or down and gently tapping the fork on the side of the double boiler.
- Quickly sprinkle it generously with crushed candy canes and lay it back on the parchment paper (you'll need a toothpick or something small to help you slide the truffle off the fork). Repeat with all the fudge balls.
- Store in the refrigerator, covered or in a container with a lid.