Makes approximately 20 truffles


  • 1 cup heavy whipping cream
  • 4 bags peppermint tea
  • ¼ tsp. coarse salt
  • 8 ounces semisweet or bittersweet chocolate (70 percent cacao or higher), finely chopped
  • ¼ cup cocoa powder
  • ¼ cup finely crushed peppermints


    Active time: 25 minutes
    Total time: 5 hours, plus chilling overnight

    In a small saucepan, combine cream, tea bags and salt. Heat to a near simmer over high heat, stirring frequently, about 10 minutes. Remove tea bags, squeezing to release liquid. Add chocolate to cream mixture to make ganache, stirring until smooth and melted. Allow ganache to cool to room temperature, then refrigerate until it forms a thick but pliable paste, about 1 hour.

    Rinse hands with cold water to chill them and dry thoroughly. Working quickly, form about 1 Tbsp. ganache into a rough ball; repeat with remaining ganache. Rinse and dry hands as you work to help prevent melting ganache.

    Transfer truffles to a plate and refrigerate overnight.

    On separate plates, place cocoa powder and crushed peppermints. Cool hands before handling truffles. Roll truffles in cocoa and/or peppermint as desired. Refrigerate for at least 3 hours, then serve or wrap. For gifting, freeze truffles so they stay cool in transit.

    Next Story