These decadent Peppermint Mocha Truffles bring together rich dark chocolate and the smooth, festive flavor of Jackson Morgan Southern Cream. Perfect for gifting or entertaining, each bite delivers a velvety balance of peppermint, mocha, and cream. Finished with a cool crunch of crushed peppermint, these indulgent truffles are a deliciously elegant way to sweeten your holiday celebrations.
Ingredients
● 1/3 cup heavy cream
● 1 tablespoon butter, unsalted
● 1 pound dark chocolate, chopped, divided
● 1 1/2 tablespoons Jackson Morgan Southern Cream in Peppermint Mocha
● 4 teaspoons avocado or coconut oil
● Peppermint candies, crushed, for garnish
Directions
1. In a small saucepan, over medium-high heat, heat cream. In a medium bowl, add butter and 6 ounces of chocolate. Pour hot heavy cream over top. Let sit for 2 to 3 minutes.
2. Pour in Jackson Morgan Southern Cream in Peppermint Mocha and whisk until smooth. Place chocolate mixture in fridge until firm, about 2 hours.
3. Using a tablespoon, roll chocolate mixture into balls. Place onto a parchment-paper-lined rimmed baking sheet. Place back in fridge for 30 minutes.
4. Microwave the remaining chocolate in a small microwave-safe bowl in 30-second increments, stirring between each increment, until melted and smooth. Stir in oil until combined. Cool chocolate slightly.
5. Using a fork, dip chilled truffles into melted chocolate, coating at least twice.
6. Place coated truffles back onto baking sheet. Garnish with crushed peppermint candies and chill for 1 hour. Serve and enjoy.
Prep time: 25 minutes (plus chilling time)
Cook time: 5 minutes
Ready in: 4 hours
Yields: 30