Andes Peppermint Crunch Truffles Recipe

Introduction

Treat yourself to the refreshing taste of Andes Peppermint Crunch Truffles. These gluten-free delights combine rich dark chocolate with cool peppermint for a heavenly bite that’s perfect for any occasion.

Ingredients

• 1 cup whipping cream
• 8 oz. dark chocolate (at least 60% cocoa), chopped into tiny, even-sized pieces about the size of a coffee bean
• 1 package (10 oz.) Andes Peppermint Crunch Baking Chips, divided (reserve 1 cup, finely chopped for coating)
• Optional coatings: confectioner’s sugar, cocoa powder, finely chopped nuts

Instructions

1. Step 1: Place the chopped dark chocolate and most of the Andes Baking Chips in a medium heatproof bowl.
2. Step 2: Heat the whipping cream in a 2-quart heavy-bottomed saucepan until it reaches a boil. Remove from heat and let stand for 1-2 minutes.
3. Step 3: Pour half of the hot cream over the chocolate mixture and let it sit for 30 seconds. Slowly whisk until smooth.
4. Step 4: Gradually add the remaining cream while whisking continuously until the mixture is smooth and homogenous.
5. Step 5: Refrigerate the mixture for 1 hour to cool and firm up.
6. Step 6: Finely chop the reserved Andes Baking Chips and set aside for coating.
7. Step 7: Remove the chilled mixture from the refrigerator and let it sit for 1-2 minutes to soften slightly.
8. Step 8: Using a teaspoon or melon baller, scoop bite-sized portions and roll each in the palm of your hands to form smooth balls.
9. Step 9: Roll the truffles in the finely chopped Andes chips to coat thoroughly. Optionally, you can roll some in confectioner’s sugar, cocoa powder, or nuts for variety.
10. Step 10: Place the coated truffles on a wax paper-lined tray, then store in an airtight container and refrigerate until ready to serve.

Tips & Variations

• For extra peppermint flavor, add a few drops of peppermint extract to the cream before heating.
• Try rolling the truffles in crushed candy canes for an additional crunch and festive look.
• If the mixture becomes too firm to scoop, let it sit at room temperature for a few minutes to soften.

Storage

Store truffles in an airtight container in the refrigerator for up to two weeks. When ready to enjoy, let them sit at room temperature for about 10 minutes to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the truffles will be sweeter and less intense in flavor. Choose a high-quality milk chocolate for the best results.

Are these truffles suitable for freezing?

Yes, you can freeze the truffles in a sealed container for up to three months. Thaw them overnight in the refrigerator before serving for best texture.

Andes Peppermint Crunch Truffles Recipe

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Indulge in these delicious Andes Peppermint Crunch Truffles featuring rich dark chocolate blended with creamy whipping cream and coated with crunchy Andes Peppermint Baking Chips. This gluten-free recipe is perfect for festive gatherings or a sweet treat at home, delivering a refreshing peppermint flavor with every bite.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: Makes about 45 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Truffles

• 1 cup whipping cream
• 8 oz. dark chocolate (at least 60% cocoa), chopped into tiny, even-sized pieces about the size of a coffee bean
• 1 package (10 oz.) Andes Peppermint Crunch Baking Chips, divided (reserve 1 cup, finely chopped for coating)
• Optional coatings: confectioner’s sugar, cocoa powder, finely chopped nuts

Instructions

1. Prepare Chocolate and Chips: Place the chopped dark chocolate and Andes Peppermint Crunch Baking Chips in a medium heatproof bowl.
2. Heat Cream: Pour the whipping cream into a 2-quart heavy-bottomed saucepan and bring to a boil over medium heat. Remove from heat and let stand for 1-2 minutes.
3. Combine Chocolate and Cream: Pour half of the hot cream over the chocolate and chips. Let it sit for 30 seconds, then whisk slowly until the mixture is smooth and glossy.
4. Incorporate Remaining Cream: Slowly pour the remaining cream into the chocolate mixture while whisking gently to combine everything into a smooth, homogeneous ganache.
5. Chill Mixture: Cover and refrigerate the ganache for 1 hour to firm up.
6. Chop Coating Chips: Finely chop the reserved 1 cup of Andes Baking Chips and set aside for coating the truffles.
7. Scoop and Shape: Remove the ganache from the fridge and let it stand for 1-2 minutes to soften slightly. Using a teaspoon or melon baller, scoop out bite-sized portions and roll them between your palms into smooth balls.
8. Coat Truffles: Roll each truffle ball in the finely chopped Andes Peppermint Crunch Baking Chips to coat completely. You may also roll them in confectioner’s sugar, cocoa powder, or chopped nuts if desired.
9. Store and Serve: Place the coated truffles on a wax paper-lined tray. Store in an airtight container and refrigerate until ready to serve.

Notes

• Ensure the chocolate pieces and chips are small and uniform for even melting.
• Do not overheat the cream; boiling is sufficient but avoid prolonged boiling to prevent scorching.
• Letting the ganache chill properly is crucial for easy rolling and shaping.
• Truffles can be stored refrigerated for up to 1 week or frozen for longer storage.
• Optional coatings allow for customization of texture and flavor.

Keywords: Andes Peppermint Crunch Truffles, peppermint truffles, chocolate truffles, gluten free dessert, holiday treats, no bake truffles