Description

These Peppermint Truffles With Cream Cheese are creamy, sweet, and full of festive flavor! Made with cream cheese, powdered sugar, white chocolate, and crushed candy canes, they’re a no-bake holiday treat that’s as beautiful as it is delicious.

Ingredients

8oz (250g, 1 brick) cream cheese, softened room temperature

1/2 cup (3oz, 80g) crushed candy canes or crushed peppermint candy (approximately 8 candy canes)

1/2 teaspoon peppermint extract

5 cups (23oz, 650g) powdered sugar

2 cups (12oz, 350g) white chocolate melts

1 tablespoon coconut oil

additional crushed candy and sprinkles for topping

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Instructions

In the bowl to your stand mixer, use the whisk attachment to beat the cream cheese on high for 2 minutes until it is smooth.
Add the crushed candy cane and beat for another minute until the cream cheese is a fabulous pink colour.
Add half of the powdered sugar 1/2 cup at a time and beat on high until it is fully combined. The mixture will be stiff, similar to a loose fondant.
Roll approximately 1 teaspoon or 1 ounce of the filling into a ball. Place on a cookie or baking sheet that has been lined with parchment paper. Place them in the fridge to chill for 1 hour.
Once the peppermint balls have chilled, place the chocolate in a microwave-safe bowl. Add the coconut oil to the bowl. Heat in the microwave at 50% power for one minute. Stir and continue heating in 30 second time increments at 50% power until fully melted. Be sure to stir between each time interval.
Using a candy dipper or fork, completely dip the chilled peppermint balls into the melted white chocolate. Tap off any excess chocolate before placing the truffles back on the parchment. Immediately, before the chocolate sets, dust some sprinkles and crushed candy on top.
Let the chocolate stand for 10-20 minutes to set and enjoy immediately.

Notes

Storage:
Refrigerate in an airtight container up to 7 days, layering with parchment paper if needed.

Freezing:
Freeze in an airtight container up to 3 months with parchment between layers. Thaw in the fridge the day before serving. Sprinkles may bleed slightly after thawing.

Ingredient Substitutions:

If you don’t have coconut oil, vegetable shortening works as a substitute, though coconut oil adds a slightly nicer flavor.
Low-fat cream cheese can be used, but you may need a little extra powdered sugar as it can be slightly more watery than full-fat cream cheese.
Peppermint extract is strong. Start with 1/2 teaspoon or less and adjust to taste. It’s easier to add more than to reduce the flavor.

Prep Time: 30 minutes
Category: Christmas
Method: No Bake
Cuisine: American