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! If you agree, then I can recommend these 16 peppermint recipes.
And so is orange and chocolate (try these orange chocolate fudge), and caramel and chocolate (and these caramel chocolates), or maybe nuts (like hazelnut pralines) - people need to just accept it as a fact. Actually, I love chocolate so much I made an entire box of chocolates, which is perfect as a gift.
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.
How to Temper 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 ⅔ of the chocolate up to a temperature of 46C/115F, add the remaining ⅓ 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.
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.
To satisy your chocolate tooth:
- Peppermint Filled Dark Chocolates
- Orange Chocolate Layer Cake with Buttercream Frosting
- Chocolate Coffee Cupcakes with Irish Baileys Frosting
- Chocolate Coconut Overnight Oats
- Protein Chocolate Chia Pudding
- Orange Hot Chocolate
- Tiramisu Cake with White Chocolate Frosting
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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📖 Recipe
Peppermint Cream Cheese Filled Truffles
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.
Ingredients
- 160 gr cream cheese, softened, 5.5 oz
- 115 gr butter, softened, 1 stick
- 250 gr powdered sugar, 1 ½ cups
- 1 teaspoon peppermint extract
- 1 drop green food color
- 100 gr chocolate chips, 3.5 oz
- 400 gr quality dark chocolate, 14g
Instructions
- 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 the tray, and continue with the rest of the filling. Place the tray in the freezer for at least 1 hour.
- 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.
- 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.
Notes
* For a more detailed explanation, read the blog post above the recipe card. Here's the short version: Melt ⅔ of the chocolate up to 48C/115F, add in the remaining ⅓ 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.
Adapted from: Food Fanatic
Nutrition Information:
Yield: 40 Serving Size: 1 gramsAmount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 31mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 0g
Nutrition information isn't always accurate, estimate for informational purposes only.
Stephanie
Monday 14th of May 2018
Oh peppermint and cream cheese?? These sound amazing!!
Stine Mari | Ginger with Spice
Tuesday 15th of May 2018
Thank you, Stephanie!
sapana
Sunday 13th of May 2018
I am loving this ricn and sinful cheese filled chocolate with peppermint. Such gorgeous looking they are.
Stine Mari | Ginger with Spice
Sunday 13th of May 2018
Thank you so much, Sapana!
Kavita Favelle
Sunday 13th of May 2018
I find tempering super tricky too, as you need to hit the right temperatures across the whole bowl of melted chocolate in order for the crystallisation to happen and for the chocolate to develop the right "snap" and shine! But even if your tempering wasn't quite right, these look stunning, I love the vivid green of the cream cheese peppermint filling!
Stine Mari | Ginger with Spice
Sunday 13th of May 2018
You've got so few degrees to work with! However, I did get the snap even though my chocolate probably was a little too cold. But I'm excited to try again and reheating it for a few seconds before coating. Thank you so much for your feedback!
Casey Rodweller
Saturday 12th of May 2018
These are getting made like tomorrow! I could probably eat all of them!
Stine Mari | Ginger with Spice
Saturday 12th of May 2018
Thanks Casey, I really hope you like them as much as I do! They are however pretty heavy, so I am legit impressed if you can eat all of them in one sitting!
Jacqueline Debono
Saturday 12th of May 2018
These truffles look wonderful. I love the idea of cream cheese in the filling! Peppermint and chocolate is a fab combo, no matter what people say!
Stine Mari | Ginger with Spice
Saturday 12th of May 2018
Thank you! I couldn't agree more!