May 15, 2015
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Deliciously minty chocolate peppermint truffles with a crunch of Oreo inside – perfect for wedding favours, birthdays, or just because!
I have been asked to cater the desserts/cake for a wedding and one of the requests was peppermint truffles! Queue perfect reason to experiment with all flavours you can think of, even in addition to the peppermint ones requested! I love to experiment, and then taste test. Who wouldn’t?!
There is a generally easy rule of truffles, 100g cream + 200g chocolate = truffle, so I thought that I could develop this into a deliciously minty peppermint truffle. Making a perfect flavour combination into the treat that is a truffle – genius!
I love love love the flavour combination of mint and chocolate! I love it in ice cream, I love my After Eight tart recipe and I am also adding these peppermint truffles to that love list! I use Nielsen-massey peppermint extract in these truffles as the taste is so pure it’s delicious!
I like my truffles with a bit of crunch however so I thought the addition of Oreo’s to the recipe would be perfect as I am a MASSIVE fan, but it is entirely up to you which biscuit you add. Probably makes more sense to add a minty biscuit (which is handy now you can get mint Oreos!) but the normal Oreo’s worked perfectly!
I researched into recipes for mint truffles but my recipe is super simple and nothing too complicated which is what I love best. The good thing about truffles is that they can be so versatile from the same original recipe. I tend to make my favourite things into a truffle flavour, such as baileys truffles or carrot cake truffles.
Some recipes use butter, which many of my other truffle recipes have, but I wanted to try some without, and HUZZAH they are delicious also! Truffle recipe heaven all over my website!
Split truffle mixture
If you find that your truffles split it might be because of a smaller amount of cocoa solids in the chocolate, or it was far too hot! If you do I have read that sometimes adding 1tbsp boiling water will bring it back, but just be careful that when adding the chocolate to the cream, it is OFF the heat!
Truffles for everyone or any event!
Trust me, there is a truffle for all occasion. Gorgeous red velvet cake truffles (the colour of love!) for wedding favours, carrot cake truffles for an afternoon tea, christmas pudding truffles for some christmas gifting and some Biscoff truffles…..those are just for me! Enjoy the recipe!
- 100 ml double cream
- 200 g milk chocolate chopped
- 1/2 tsp peppermint essence
- 1/2 154g pack Oreos chopped finely
- 175 g milk chocolate chopped
- 50 g white chocolate
- Food colouring
- Heat the double cream to boiling point in a pan and when it starts boiling turn off the heat and pour in the chocolate
- Stir in the chocolate until it is fully melted
- Pour in the peppermint essence and finely chopped Oreo's and mix thoroughly
- Pour into a container, cover and refrigerate for 2-3 hours or overnight
- When ready to shape, I use a meat-saller (sold at most stores) because I like slightly larger truffles, but you can use spoons or a melon baller for smaller truffles
- Use a cup of boiling water to clean the meat/melon baller of any excess truffle mix, the heat will help the truffles leave the baller more easily too!
- Roll the mix into balls and leave on a lined tray
- When all the mix has been shaped, freeze the mix for an hour so that they are very firm
- Melt the milk chocolate for decoration (I used 275g worth) and cover the truffles in chocolate
- Leave to cool and set in the fridge
- Melt the white chocolate and mix in whatever food colouring you like - I used pink as it was for a birthday!
- Drizzle over the truffles and leave to set fully!
- I freeze my truffles for about an hour as it cools them down and makes them incredibly firm - this makes it easier to coat them in chocolate as they are less likely to melt!
- You also don't have to use the Oreos at all, or you can swap it for a different biscuit, but I like the crunch of the truffles, and I feel like it sets better!
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Hi Jane, looking to make rum truffles for gifts, can i follow this recipie and switch out the peppermint essence for rum essence??? Thank you!
Yes absolutely, sounds delicious! Enjoy! x
Hi Jane. Would love to make truffles for gifts for Christmas, and obviously there is a lot of chocolate involved, which is fine by me! Which chocolate brand(s) do you use? Many thanks!
Hiya! In baking I always use Callebaut. You can find the links on my amazon shop! Hope this helps! x
Hi Jane. I don’t have peppermint essence but peppermint extract. How much should I use? Please advise.
Use the same x
Turned out 1 tbsp extract was far too strong and left a bitter artificial flavour. Perhaps 1/2 tbsp would be safer in future.
Also, adding food colouring to the melted white chocolate ruined its’ runny consistency and turned it into wet sand consistency.
It can definitely depend on what flavouring brand you use, but unfortunately that can happen! What food colouring did you use? If it was liquid that will have killed the chocolate unfortunately.
Hi Jane! I just wanted to say I love your recipes – especially the Caramel Rolo cheesecake- an absolute winner every time! I just wanted to ask a question if that’s ok? Have you ever tried to make lemon truffles and if so, did you have any luck?! 🙂 I would love to know if you have! Thank you! Paula
I have made them, but I haven’t posted a recipe yet I’m afraid.. its something coming in the new year!
Hi how long would these keep in an airtight container
2 weeks if your cream had a good date 🙂
Thank you so much for this recipe! Yesterday I gave it a try, but used 70% cocoa dark chocolate for the centres, mixed with crushed digestives and flavoured with Valencian orange. I coated the truffles with milk chocolate, and decorated with white chocolate with a hint of orange colouring. They were amazing! I took some to work and they went down a treat, and the boyfriend loves them too. I’ve just mixed a batch with peppermint flavouring ready to finish tomorrow for my mum’s birthday, I’m sure she’s going to love them too! Thanks again!
Ohh they sound delicious! I love the orange twist and I’m glad! 🙂
[…] buying dark chocolate to kind of give myself an excuse to use it. I was also inspired by this post on Jane’s Patisserie, and wanted to experiement around with some […]
They look sooooo tasty! I have never made truffles, but now I know the cream to chocolate ratio, I will definitely be giving it a go. Kate x
Thank you! If you want a softer truffle mix then look at my other ones as they use butter too, but these are still utterly delicious! Enjoy! x
What a great gift idea! Simple and guaranteed to be a winner because you can customise it for the recipient!
Exactly! I love making truffles and having a few testers! haha 🙂
A work of art …as usual! They look so good I can smell the mint??
Thank you so much! Haha they’re so minty and delicious.
Oh, those are just lovely, indeed!
Thank you so much!
Truffles are definitely a crowd pleaser.
They’re so simple but so good!
Absolutely! Truffles are fruiting body treat 🙂
I totally agree! 🙂
Oh, how gorgeous! Can I ask – do you ever make any low-fat, healthier treats? Not that I don’t drool over everything you make – I love them – but would be curious to see what you could come up with that was lower fat/sugar!
Thank you! I am actually looking into healthier recipes, but most of the time the stuff I bake is for somebody so I have a reason to be baking it if that makes sense? But I do want to try lower fat stuff haha 🙂 just researching at the moment! X
Oh yes, totally understand! I would only bake decadent treats if they were for somebody else! And at times, I wish I didn’t need to worry about sugar and fat! Your recipes are amazing, that’s why I was curious! Thanks for your answer!
Aww thank you! I need to be eating healthier anyway so I need to experiment!
Can the truffles be frozen once they are completely finished?
Yes absolutely these can be frozen for up to 3 months! x