White Peppermint Truffles

  • serves 60

Want to blow ‘em away at your next cookie swap? Try your hand at these minty, creamy little gems. They look like a millions bucks and couldn’t be easier to make.

Courtesy of DAVIDsTEA.

66 Ratings
Directions for: White Peppermint Truffles


2 Perfect Spoonfuls (2 1/2 teaspoons ea.) Peppermint Amour tea

1 lb(s) white chocolate, chopped

½ cup heavy cream

shredded coconut (for coating)

confectioners' sugar (for coating)

crushed candy canes (for coating)


1. Place white chocolate in a medium bowl.

2. In a small saucepan over medium heat, bring heavy cream to simmer. Remove from heat.

3. Add tea to a DAVIDsTEA filter and place in the hot cream. Steep for 1 minute.

4. Remove filter and pour the cream mixture over the white chocolate. Let sit for 1 minute.

5. Using a rubber spatula, slowly stir the mixture until smooth and shiny.

6. Cover bowl and refrigerate until well chilled, about 4 hours.

7. Remove chocolate from refrigerator. Using a Perfect Spoon, divide chocolate into truffle-sized portions.

8. Using your hands, roll each truffle into a ball. Roll each ball in the coating of your choice and place on a baking sheet.

9. Place baking sheet in the refrigerator and chill until ready to serve.

See more: Dessert, Gourmet, Party Favourites, Christmas, Winter


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