These truffles—a holiday favorite of mine, especially for gifting—are a riff on the Minimalist Baker's brilliant, "2-Ingredient Dark Chocolate Truffles." They come together in three ingredients (we don't count salt, assuming you already have it), and are deeply chocolatey, with a lively pop of peppermint. If you want, you can toss them in cocoa powder, and sprinkle with crushed peppermint candy. Oh, and did I mention that they're vegan? —Ella Quittner
2 hours 30 minutes
plus 1 teaspoon full-fat coconut milk, stirred well
vegan dark chocolate, very, very finely chopped
pinch kosher salt
Dutch-processed cocoa powder, for garnish (optional)
crushed peppermint candies, for garnish (optional)
In This Recipe
In a medium saucepan, heat the coconut milk over a medium-low flame until it’s just beginning to simmer around the edges. Turn off the heat, and add the finely chopped chocolate. Stir to combine. There should be enough residual heat to fully melt the chocolate as you stir, but if you need to, turn the flame back on very low for just a minute or so to get everything smooth, creamy, and fully combined—but it shouldn’t become hot to the touch.
Once the chocolate is melted and the mixture is smooth and glossy, transfer to a medium bowl, and add the peppermint extract and a pinch of salt. Stir to combine, then set uncovered in the fridge for 2 to 3 hours, until just fully solidified, but still pliable. (There should be no puddle of melted chocolate in the center, as Minimalist Baker notes.)
Grab a tablespoon (or a tablespoon-sized scoop). Scoop out a heaping tablespoon of the chocolate, and use your hands to gently roll it into a round ball. Set aside on a parchment-lined dish. Repeat until you’ve scooped and shaped all of the balls. You should get about 16 truffles.
If you’d like to decorate them, set the cocoa powder on a large plate, and roll the truffles around in it until they’re coated. Press a small pinch of the crushed peppermint candy into the top of each one.
Enjoy truffles immediately, or store covered in the fridge for up to 1 week. To serve, let them come to room temperature for maximum smooth creaminess.
Ella Quittner is a a writer at Food52. She covers food, travel, wellness, lifestyle, home, novelty snacks, and internet-famous sandwiches. You can follow her on Instagram @equittner, or Twitter at @ellaquittner. She also develops recipes for Food52, and has a soft spot for all pasta, anything spicy, and salty chocolate things.