Looking for a fun and easy sweet treat to add to your Christmas Desserts? Try these yummy Chocolate Covered Peppermint Truffles made with our Marigold Margarine!
Chocolate covered peppermint truffles
2 1/4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
3/4 cup Marigold margarine
1 1/3 cups sugar
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract.
1 cup whole milk, room temperature
¾ cup buttercream frosting
12 oz milk chocolate melting wafers
4oz white chocolate melting wafers
½ cup crushed peppermint candy
-Preheat the oven to 350F and line an 8 x 13-inch pan with parchment paper.
-Sift together the flour, baking powder and salt then set aside.
-To your stand mixer add the margarine and sugar and beat them together until light and fluffy on medium speed, 4-5mins, then add in the eggs one at a time along with the extracts then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
-Pour into the cake pan and baked for 40 mins or until a toothpick comes out clean. Remove from oven and allow to completely cool on a wire rack
-Once the cake is completely cooled crumble and mix with the frosting until fully combined.
-Roll into tablespoon sized balls and freeze for 1 hr.