Snowball truffles are a delicious no bake holiday treat. This truffles recipe is easy to make and it uses only 5 simple ingredients, one of which you’d never guess could find its way into a sweet truffle!!
Christmas is a time for celebration and there’s no better way to do that than with friends! I’ve teamed up with 10 fellow bloggers from the Food Bloggers of Canada to bring you a delicious roundup of traditional holiday dessert recipes, from our families to yours!
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History of Peppermint Chocolate Snowball Truffles
This snowball truffles recipe originally belonged to my great grandmother and they were always a fixture on the Christmas dessert tray at our family gatherings while I was growing up. These Peppermint Chocolate Snowball Truffles are the perfect Christmas treat! My family loves them, and I am sure that yours will too!
Looking for more holiday dessert recipes? Make some Easy 3-Ingredient Chocolate Orange Fudge, or Gingerbread Cookie Cups with Pumpkin Cheesecake Filling
Secret Ingredient in this Snowball Truffles Recipe
As mentioned earlier, the ingredients for the snowball truffles recipe are all very basic, but there is a special ingredient that gives the truffles their creamy texture. Cold, dry mashed potatoes!
You can make them fresh, but this recipe is the perfect use for leftover mashed potatoes.
Recommended Kitchen Equipment
For the best truffles possible, I recommend using an electric stand mixer to make the truffles mixture. If you don’t have one, you can try making it with an electric hand mixer instead.
These little truffles are perfect for your holiday baking tray and since the recipe makes about 24 truffles, they’re only 4 Weight Watchers PointsPlus each, making them the perfect bite-sized treat for the holidays!
I hope you enjoy this recipe! Please check out all the recipes linked below from my Canadian food blogger friends!
Peppermint Chocolate Snowball Truffles
An easy 5 ingredient, no bake holiday treat with a special ingredient, mashed potatoes, to make the truffles extra creamy!
- 2/3 cup dry mashed potatoes at room temperature or slightly chilled
- 4-6 cups powdered icing sugar
- 2-3 drops peppermint extract
- 8 oz dark chocolate
- 1 to 2 cups shredded sweetened coconut
Add the mashed potatoes to a large bowl. Make sure the mashed potatoes have been mashed with a fork or a potato masher only until no chunks remain and that they appear dry. Over-mashing can cause them to become gluey and too fluid for this recipe, so it's a good idea to squeeze the mashed potatoes with a piece of kitchen paper (paper towel) to absorb any excess moisture.
Add the peppermint extract to the potatoes and give them a quick stir to combine. Add the powdered sugar to the bowl one cup at a time, stirring well with a wooden spoon after each addition. Because the water content in the potatoes will vary, add just enough powdered sugar to form a soft dough (4-6 cups should be enough). Once the mixture forms a soft dough, pour the contents of the bowl onto a clean work surface and work the dough with your hands, adding a sprinkling of powdered sugar as needed until it forms a mixture similar in appearance to play-dough (in other words, it's not too sticky to handle but it's still soft).
Take pieces of the dough in your hands and roll them into balls about 1 to 1.5 inches in diameter. Set the balls on a parchment-lined baking tray and stick them in the freezer to firm up for about 10 minutes.
While the balls are in the freezer, chop the dark chocolate and add it to a microwave safe bowl. Microwave the chocolate at 50% power, stirring after every 30 second increment until it's completely melted. The other way to melt the chocolate is in a double boiler (in a heat-safe bowl over gently simmering water on the stove), which is obviously the way my great grandmother used to do it!
Pour the shredded coconut onto a large plate and remove the balls from the freezer. Dip each ball into the melted chocolate until it's completely coated and then roll it in the shredded coconut so the coconut sticks to the surface of the melted chocolate. Place the truffles back onto the parchment-lined baking sheet. Once they're all dipped in chocolate and rolled in the coconut flakes stick the baking sheet in the freezer again just until the chocolate firms up, and serve!
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More Delicious and Easy Holiday Dessert Recipes
Apple Cider Cake with Salted Caramel Sauce by One Tough Cookie
Coco-Kalikimaka Cookies by The Chewy Life
Crispy Chocolate Peanut Butter Bars by The Cinnamon Scrolls
Gingerbread Cake with Maple Whipped Cream (Vegan) by The Refreshanista
Gingerbread Cake with Warm Caramel Glaze by Eat, Live, & Play
Peppermint Chocolate Snowball Truffles by The Busy Baker
Polish Gingerbread Cookies (Pierniczki Tradycyjne) by Liv for Cake
Vegan Caramel Popcorn by The Viet Vegan