Peppermint Cream Cheese Filled Truffles

 

Peppermint Cream Cheese Filled Truffles

 

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Peppermint Cream Cheese Filled Truffles, a soft, slight buttery cream cheese filling, small crunchy chocolate chips and a snappy chocolate exterior. Perfect as an after dinner sweet, or to afternoon teas.

 

I realize that my latest chocolates also included peppermint, but it was february, so bear with me here. Peppermint is just so tasty with chocolate! I read the comment section to a youtube video the other day, and it was raving about the evil about putting peppermint in chocolates. I am stunned, peppermint and chocolate is a match made in heaven!

 

And so is orange and chocolate, and caramel and chocolate – people need to just accept it as a fact. I will totally give recipes for chocolates including orange and caramel too, just waiting for the right ‘excuse’. 😉

 

Peppermint Cream Cheese Filled Truffles

Peppermint Cream Cheese Filled Truffles

 

Peppermint Cream Cheese Filled Truffles are fortunately very easy to make. Especially if you’re the master chocolate temperer, which I am not. This recipe is adapted from Food Fanatic. To make the filling, just add in butter, cream cheese, powdered sugar, green food color and peppermint extract to a bowl and mix using a handheld mixer. Fold in chocolate chips.

 

Prepare a tray with parchment paper. Add a tablespoon of the filling on to the tray, and continue with the rest of the filling. You can try to form it as a ball, but I find it easier to do so later in the process. Place the tray in the freezer for at least 1 hour. I had them overnight because I suddenly lacked the time to finish them the same day, but it was totally fine.

 

Peppermint Cream Cheese Filled Truffles

Tempering Chocolate

To me, it’s the tempering that’s difficult. I even use a thermometer, but still the chocolate turns out really thick and impossible to work with. I did, however, find a very informative website after I made these. And apparently you should melt 2/3 of the chocolate up to a temperature of 46C/115F, add the remaining 1/3 and cool it down to 29C/84F. That part is what I operated on.

 

However, there’s a last step. You should reheat it back up to 31C/89F. Which I did not do, hence explaining the impossible and thick chocolate to work with. And you should continue to check the temperature while you coat the fillings. Once the temperature drops it hardens or sets, and you need to gently rewarm it for up to 5 seconds and mix thoroughly. It should never get above 33C/91F, because then you need to do the complete tempering process once again.

 

Peppermint Cream Cheese Filled Truffles

 

I have made so many chocolatey things lately, and suddenly my enormous storage of chocolate was a little skimpy. So I was trying not to waste chocolate while making these, and also it’s a crime to waste chocolate – fact. Hence, I melted in small batches. I do not recommend doing this, as it is so much harder to temper small batches of chocolate. Melt it all and try to always keep the temperature at 29C/84F to 33C/91F.

Coating the Fillings

So melt the chocolate and temper it as said in the previous paragraphs. Go to your freezer and pick up a few of the fillings, I picked up 7 each time. This is to avoid the filling to melt too much while coating in warm chocolate. Place them on a plate in the fridge while you do one at the time. Take one and form it super quickly in your hands as a ball. Place it on a fork or if you have other fancy equipment for chocolate dipping, use that. Coat using a second fork, let the excess fall back into the bowl.

 

Let the chocolate covered fillings rest on a new tray with parchment paper. Continue with the rest. Once cool, place in an airtight cookie box and keep in the fridge. You can also keep them in the freezer if you want a little harder filling. Can be eaten straight out of the freezer/fridge.

 

Peppermint Cream Cheese Filled Truffles

To satisy your chocolate tooth:

 

Hope you find these peppermint cream cheese filled truffles as delicious as I do. They are certainly popular among my friends and family. Please tell me your thoughts, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Peppermint Cream Cheese Filled Truffles Yum
Peppermint Cream Cheese Filled Truffles, a soft, slight buttery cream cheese filling, small crunchy chocolate chips and a snappy chocolate exterior. Perfect as an after dinner sweet, or to afternoon teas. 
Peppermint Cream Cheese Filled Truffles
Course Sweets
Cuisine American
Prep Time 20 minutes
Passive Time 1 hour
Servings
truffles
Ingredients
Course Sweets
Cuisine American
Prep Time 20 minutes
Passive Time 1 hour
Servings
truffles
Ingredients
Peppermint Cream Cheese Filled Truffles
Instructions
  1. To make the filling, just add in butter, cream cheese, powdered sugar, green food color and peppermint extract to a bowl and mix using a handheld mixer. Fold in chocolate chips.
  2. Prepare a tray with parchment paper. Add a tablespoon of the filling on the tray, and continue with the rest of the filling. Place the tray in the freezer for at least 1 hour.
  3. Melt and temper the chocolate*. Go to your freezer and pick up a few of the fillings, I picked up 7 each time. This is to avoid the filling to melt too much while coating in warm chocolate. Place them on a plate in the fridge while you do one at the time. Take one and form it super quickly in your hands as a ball. Place it on a fork or if you have other fancy equipment for this, use that. Coat using a second fork, let the excess fall back into the bowl.
  4. Let the chocolate covered fillings rest on a new tray with parchment paper. Continue with the rest. Once cool, place in an airtight cookie box and keep in the fridge. You can also keep them in the freezer if you want a little harder filling. Can be eaten straight out of the freezer/fridge.
Recipe Notes

* For a more detailed explanation, read the blog post above the recipe card. Here's the short version: Melt 2/3 of the chocolate up to 48C/115F, add in the remaining 1/3 and cool down to 28C/84F. Reheat up to 29C/89F. This is the temperature where you begin coating the fillings. Keep the chocolate at this temperature, reheating up to 5 seconds when needed, and never above 33C/91F.

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

Adapted from: Food Fanatic

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