Peppermint and Dark Chocolate Truffles

Servings: 24 Truffles


  • 1 3⁄4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
  • 1⁄3 cups heavy whipping cream
  • 6 tablespoons unsalted butter, cut into small pieces
  • 1⁄3 cup Unsweetened Cocoa
  • 1-3.5oz Peppermint Bark Baking Bar, chopped


  • In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth.
  • Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  • Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in either the chopped Peppermint Bark Baking Bar or the Unsweetened Cocoa.
  • Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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