Boozy dark chocolate peppermint truffles are a rich, fudgy, no-bake treat perfect for the holiday season. You can’t beat how easy they are to make using only 4 basic ingredients: peppermint schnapps, dark chocolate, heavy cream, and butter.
You can then coat your boozy truffles in cocoa powder, chocolate, or sprinkles for a beautiful finish.
The result? Irresistible truffles with a velvety ganache center and a burst of peppermint flavor. So, so so yummy! I can’t decide whether I like these or chocolate rum balls more. They are both so good!
If you enjoy peppermint desserts be sure to try my peppermint mocha bundt cake, copycat peppermint patty candy, and peppermint pinwheel cookies as well.
Aside from their amazing Christmas flavor, I love that these chocolate peppermint schnapps truffles can be made ahead so you aren’t struggling to make dessert while your guests are arriving for your party. For more make-ahead holiday desserts try my Christmas Cookie Dip and Crockpot Candy.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- heavy cream – heavy cream or heavy whipping cream must be used to make truffles as they won’t set with lower fat milks.
- chocolate – I used Ghirardelli bittersweet chocolate but any good quality dark or semi-sweet chocolate will work in this recipe
- butter – adds richness and creaminess to the truffles but it is optional– you could also use coconut oil if you prefer.
- peppermint schnapps – makes these truffles a bit boozy and gives delicious peppermint flavor.
- optional toppings – cocoa powder, chocolate melting wafers or chocolate almond bark, crushed peppermint candies, sprinkles
How to Make Boozy Peppermint Truffles
Place your chopped chocolate and butter in a heat-safe bowl and set aside.
In a small saucepan, heat the cream until it just begins to steam. Pour the hot cream into the bowl over the chocolate and butter. Allow the bowl to sit, untouched, for 2 minutes.
After 2 minutes, whisk the ganache together until smooth. Then, whisk in the peppermint schnapps.
Cover and chill the ganache for 2 hours, or until firm enough to scoop (overnight works too).
Scoop out 1 Tablespoon-sized balls (this tool helps!) and use your hands to gently form them into smooth balls. Place on lined baking sheet or in a lined sheet pan.
Leave your truffles as is or dress them up by rolling them in cocoa powder, rolling them in sprinkles, or dipping them in melted chocolate and topping them with crushed candy canes.
TIP: If coating your truffles in chocolate, I recommend using chocolate melting wafers or chocolate almond bark and chilling the truffles for at least 30 minutes before dipping.
Serve chilled or at room temperature.
Store your boozy truffles in an airtight container in the fridge for up to 5 days.
For longer storage, freeze the truffles for up to one month. Thaw in the refrigerator overnight before serving.
Yes! You can skip the schnapps and add pure peppermint extract instead. Peppermint extract is very strong so I suggest starting with a ½ teaspoon and tasting it to see if you think it needs more. If so, add a little more.
These creamy truffles are going to be sticky. I find that coating your hands in cocoa powder or wearing rubber gloves can help, as can scooping the truffles onto a lined baking sheet then popping them in the fridge for 30 minutes before rolling them into a neat ball with your hands. Also, be gentle and try not to over roll, which can make them more sticky.
More No-Bake Holiday Desserts
- No-Bake Brownie Mix Truffles
- Chocolate Peanut Butter No-Bake Cookies
- Peanut Butter Balls with Rice Krispies
- No Bake Cherry Cheesecake
- Christmas Popcorn Balls
- Biscoff Truffles
- Chocolate-Covered Honeycomb Candy
Boozy Peppermint Dark Chocolate Truffles
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- ⅓ cup heavy cream
- 6 ounces good quality dark chocolate, chopped
- 1 tablespoon butter
- 1 tablespoon peppermint schnapps
- optional: cocoa powder, choclate almond bark, crushed peppermint candies, and/or sprinkles for coating.
- Place your chopped chocolate and butter in a heat-safe bowl and set aside.
- In a small saucepan, heat the cream until it just begins to steam. Pour the hot cream into the bowl over the chocolate and butter. Allow the bowl to sit, untouched, for 2 minutes.
- After 2 minutes, whisk the ganache together until smooth. Then, whisk in the peppermint schnapps.
- Cover and chill the ganache for 2 hours, or until firm enough to scoop (overnight works too).
- Scoop out 1 Tablespoon-sized balls (this tool helps!) and use your hands to gently form them into smooth balls. Place on a lined baking sheet.
- Leave your truffles as is or dress them up by rolling them in cocoa powder, rolling them in sprinkles, or dipping them in melted chocolate and topping them with crushed candy canes.
- Store in the refrigerator until serving. Serve chilled or at room temperature.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
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