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Chocolate Peppermint Truffles

Peppermint and HERSHEY’S Chocolate merge in this recipe to create an upscale chocolate truffle that makes a great holiday gift or wintertime treat.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 2 cups HERSHEY'S Spreads Chocolate
  • 2 cups powdered sugar
  • 1/2 cup cold butter (1 stick) , cubed
  • 1/2 teaspoon vanilla extract
  • 1 package HERSHEY'S KISSES Candy Cane Mint Candies (10 oz.)
  • 3 to 4 candy canes
  • 2 cups HERSHEY'S Semi-Sweet Chocolate Chips (12-oz. pkg.)
  • 2 tablespoons shortening (do not use butter, margarine, spread or oil)

Directions

  • 1. Combine chocolate hazelnut spread, powdered sugar, butter and vanilla in large bowl with hands. Mix and knead mixture until mixture forms dough that holds together without crumbling. Add more spread or powdered sugar to get the right consistency.
  • 2. Remove wrappers from candy cane mint candies; set aside. Crush peppermint candies; cover and set aside. Line 2 trays or cookie sheets with wax paper.
  • 3. Mold about 1 tablespoon dough mixture around each candy cane mint candy; roll in hand to make ball. (Be sure to cover each candy completely.) Place on one prepared tray.
  • 4. Place chocolate chips and shortening in deep microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
  • 5. One at a time, place truffles on fork and dip into melted chocolate mixture; allow excess chocolate to drip off truffle. If necessary, scrape off excess chocolate with knife or small spatula. Place on second prepared tray. Before coating sets, sprinkle tops of truffles with crushed candy cane pieces. Allow coating to dry several hours or overnight. Makes about 6 dozen truffles.
  • Recipe created for The Hershey Company by Sweet Pennies From Heaven.

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