Peppermint Frost Truffle

Peppermint Frost Truffle

Joy 2

"This is a minty, sweet truffle that I serve alongside much darker chocolate truffles at Christmas. They're lovely wrapped in colored foil and make great gifts. People consistently express surprise that they're homemade and ask for more. Happy holiday cooking!"


3 h 50 servings yields 100 truffles
Serving size has been adjusted!

Original recipe yields 50 servings



  • Prep

  • Cook

  • Ready In

  1. Crush 11 candy canes in food processor until they are powder.
  2. Slowly melt almond bark on stove top over low heat, stirring constantly.
  3. Soften cream cheese then beat. Add melted almond bark and peppermint powder and beat.
  4. Cool in fridge for an hour.
  5. Roll mixture into small balls and place on waxed paper on cookie sheet. Put balls in freezer to harden, about 30 minutes.
  6. Melt chocolate on stove top over low heat, stirring constantly. Turn off heat, but keep pot on the burner. Drop the balls, one at a time, in the chocolate. Spoon chocolate over the top to cover completely, then remove by scooping ball up on a fork. Tap the side of the pot with the fork to remove excess chocolate. Place on waxed paper.
  7. Crush final candy cane with hammer (to small pieces rather than powder) and sprinkle on balls. Harden in fridge.
  8. Wrap in foil squares and serve.
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