Description
Creamy peppermint truffle bites (no baking) dipped in dark chocolate and finished with a green-and-black witch brew drizzle for an instantly Halloween look.
Ingredients
Scale
- 2 cups (256 g) crushed sandwich cookies (peppermint sandwich cookies or chocolate sandwich cookies)
- 1/2 cup (56 g) unsweetened cocoa powder, plus more for dusting (optional)
- 1/2 cup (113 g) semi-sweet chocolate chips or chopped semi-sweet chocolate
- 1/4 cup (57 g) unsalted butter
- 3 tbsp (24 g) honey or light corn syrup
- 1 tsp peppermint extract
- 1/4 tsp fine salt
- 1/2 cup (90 g) dark chocolate chips or chopped dark chocolate (for dipping)
- 1/2 cup (90 g) white chocolate chips or chopped white chocolate (for drizzle)
- Green gel food coloring, as needed (start with 1–2 drops)
- 1–2 tbsp black sprinkles or crushed chocolate wafers (for black “brew” specks)
- Optional “bubble” topping: tiny sugar pearls or round sprinkles (about 1–2 tbsp)
Instructions
- Make the truffle base. In a microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and honey (or corn syrup). Microwave in 20-second bursts, stirring each time, until smooth. Stir in peppermint extract and salt.
- Bring it together. In a mixing bowl, add crushed cookies and cocoa powder. Pour in the warm chocolate mixture and stir until a thick, chocolatey dough forms with no dry pockets.
- Chill to firm. Cover and refrigerate 45–60 minutes, until firm enough to scoop.
- Shape. Scoop about 1 tbsp portions (or use a small cookie scoop) and roll quickly between your hands. If the mixture sticks, lightly dust your hands with cocoa powder. Place truffles on a parchment-lined tray.
- Chill briefly. Refrigerate shaped truffles for 10–15 minutes while you melt the dipping chocolate.
- Dip in dark chocolate. Melt dark chocolate chips in a heatproof bowl (microwave in 15–20 second bursts, stirring until glossy). Working in batches, dunk or spoon each truffle until coated, then lift and let excess drip back into the bowl. Return to the parchment.
- Make the witch brew drizzle. Melt white chocolate until smooth. Stir in green gel coloring until you get a potion-green shade. Transfer to a small piping bag or use a spoon for drizzling. Add black sprinkles/specks while the white chocolate drizzle is still fresh (or sprinkle after drizzling, immediately).
- Drizzle and top. Once the dipped truffles are set on the outside but still tacky (about 5–10 minutes in the fridge), drizzle green-and-white lines over each truffle. Add black specks and optional sugar “bubbles” to finish.
- Set. Refrigerate 20–30 minutes until the coating and drizzle are fully firm.
- Serve. For best texture, let truffles sit at cool room temperature 10–15 minutes before serving.
Notes
If your truffles are hard to roll, chill a little longer. If your drizzle bleeds, wait until the dipped coating is tacky, not warm. For clean drizzle lines, keep white chocolate warm and fluid.