Chocolate Peppermint Truffle Recipe

Name: Chocolate Peppermint Truffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Crust:; 9 ounces chocolate wafer cookies; 5 tablespoons butter, melted; 1 tablespoon Sugar In The Raw(R); 1 tablespoon Stevia In The Raw(R); Chocolate-Peppermint Filling:; 12 ounces unsweetened chocolate, roughly chopped; 5 tablespoons cold butter, cut into cubes; 1 1/4 cups heavy cream; 3/4 cup Sugar In The Raw(R); 3/4 cup Stevia In The Raw(R); 1 1/2 teaspoons peppermint extract; Whipped Cream:; 1/2 cup heavy cream; 2 teaspoons Sugar In The Raw(R); 1 teaspoon Stevia In The Raw(R)

Servings: persons

Cookie Crust:
9 ounces chocolate wafer cookies
5 tablespoons butter, melted
1 tablespoon Sugar In The Raw(R)
1 tablespoon Stevia In The Raw(R)
Chocolate-Peppermint Filling:
12 ounces unsweetened chocolate, roughly chopped
5 tablespoons cold butter, cut into cubes
1 1/4 cups heavy cream
3/4 cup Sugar In The Raw(R)
3/4 cup Stevia In The Raw(R)
1 1/2 teaspoons peppermint extract
Whipped Cream:
1/2 cup heavy cream
2 teaspoons Sugar In The Raw(R)
1 teaspoon Stevia In The Raw(R)

1
Preheat oven to 350 degrees F. Lightly grease a 9-inch round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw and Stevia In The Raw until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
2
In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw, and Stevia In The Raw to a boil whisking constantly until Sugar In The Raw(R) and Stevia In The Raw(R) are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
3
In a large bowl beat cream, Sugar In The Raw(R), and Stevia In The Raw(R) on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
4
Slice tart and top with whipped cream and dust with cocoa powder.

1593

kcal

Calories

112

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookie Crust:, 9 ounces chocolate wafer cookies, 5 tablespoons butter, melted, 1 tablespoon Sugar In The Raw(R), and more.

Yes, Chocolate Peppermint Truffle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Peppermint Truffle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions