Chocolate and peppermint anything is high on our list of favorites. These subtly minty fat bombs will be calling your name too. Make extra to keep in the freezer, just in case. Enjoy!
Chocolate Peppermint Truffle Fat Bombs
5 oz sugar free chocolate bar or baking chips, broken into pieces (we use Lily's Original or milk)
1/2c heavy whipping cream
1/4 tsp peppermint extract or 2 drops peppermint oil (we use dōTERRA)
Optional Coating
1. In a saucepan, heat the cream just until bubbles start to form. Turn off the heat and add chocolate. DO NOT STIR for two minutes.
2. After two minutes, add extract, stir to combine. Mixture should have a nice shine once completely mixed.
3. Pour into silicone molds and refrigerate for 4-5 hours. Store in fridge for one week or freezer for one month. Before freezing you could sprinkle with crushed candy.
Alternately you can make them more truffle like by finishing them this way:
4. Skip step 3. Let it cool at room temperature for 20-30, then refrigerate for another 20-30 minutes.
5. Using a two spoons or small cookie scoop, shape mixture into small balls, roll between your hands (should be the consistency of clay). Roll in crushed candies, cocoa powder or granular sugar substitute. We rolled them in granular sugar and topped them with crushed candy.
NOTE: If mixture is too hard to shape after initial refrigeration, set it out on counter for 10-15 minutes until you can shape it. If it appears to be crumbly, continue shaping by hand and it will come together.
Recipe inspired by bakerbynature.com
Comments