Peppermint Chocolate Protein Truffles
These peppermint chocolate protein truffles use dark chocolate, Greek yogurt and nonfat dry milk for a thick, chilled center.
Ingredients
- 8 oz dark chocolate, 60–69% cacao finely chopped; half filling, half coating
- 1 cup plain nonfat Greek yogurt not cold; keep total time out under 2 hours
- 3 1/2 oz instant nonfat dry milk powder 100 g by weight; not whey powder
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp peppermint extract food-grade baking extract, not essential oil
- 2 standard peppermint candy canes about 12 g each; crushed
Instructions
- Melt half the chopped chocolate (4 oz) in a dry heatproof bowl over barely simmering water, keeping water out of the bowl. Remove from heat and cool until warm rather than hot.
- Whisk yogurt, dry milk powder, cocoa and peppermint extract until smooth. Gradually stir the yogurt mixture into the warm melted chocolate to form a thick paste. Cover and refrigerate 1 hour, until firm enough to scoop. If too soft, chill longer; if stiff, let stand briefly.
- Divide into 16 equal portions and roll with clean hands into large truffles. Place on a parchment-lined tray. Chill 20 minutes while melting the remaining chocolate gently as in step 1.
- Use two forks to coat each truffle with a thin layer of melted chocolate. Distribute all coating as evenly as practical, drizzling any remainder over the tops. Add crushed candy cane before the coating sets. Refrigerate 30 minutes until firm.
- Serve 2 truffles per portion, chilled. Keep covered at 40°F or below and use within 3–4 days. Return to the refrigerator within 2 hours, or 1 hour above 90°F. These dairy truffles are not shelf-stable gifts.
Notes
Dry milk powder is a food ingredient, not whey protein powder; substitutions change texture. No raw flour or raw eggs. All chocolate and candy coating included even if some remains on utensils. Minimum chilling is 1 hour 50 minutes. Contains milk; check chocolate and candy allergens. Cooking times are estimates; this recipe has not been kitchen-tested.