Line a large baking sheet or flat tray with parchment paper.

Make sure the tray can fit inside your refrigerator. You’ll use it to chill the truffle mixture before shaping the candies.

Step 2: Melt the Chocolate

Place the semi-sweet chocolate chips in a microwave-safe mixing bowl.

Microwave in 20–30-second intervals, stirring thoroughly after each interval until the chocolate is almost completely melted.

Continue stirring until the remaining chocolate pieces melt and the mixture becomes smooth.

Be careful not to overheat the chocolate because it can become thick or grainy.

Step 3: Add the Sweetened Condensed Milk

Pour the sweetened condensed milk into the melted chocolate.

Stir slowly with a sturdy spatula until the mixture becomes thick, glossy, and completely combined.

The mixture will become much thicker as the chocolate and condensed milk blend together. This is normal.

Step 4: Add the Peppermint Extract

Stir in the peppermint extract until evenly distributed.

Taste a tiny amount of the mixture once it has cooled slightly. If you prefer a stronger mint flavor, you can add a little more peppermint extract, but do so carefully.

The goal is a refreshing peppermint flavor that complements the chocolate rather than overpowering it.

Step 5: Chill the Mixture

Spread the chocolate mixture into a shallow container or leave it in the mixing bowl.

Cover with plastic wrap and refrigerate for approximately 2–3 hours, or until the mixture is firm enough to scoop and roll.

For faster chilling, spread it into a relatively thin layer in a shallow dish.

Step 6: Shape the Truffles

Once the mixture is firm, use a small cookie scoop or teaspoon to portion it into approximately 24 equal pieces.

Lightly grease your hands with a little neutral oil or wear food-safe gloves to prevent sticking.

Roll each portion between your palms to create smooth, round balls.

Place the finished truffle centers on the prepared parchment-lined baking sheet.

If the mixture becomes too soft while shaping, return it to the refrigerator for 10–15 minutes.

Step 7: Add the Chocolate Coating

If you want a chocolate-covered finish, place the additional chocolate in a microwave-safe bowl.

Melt it in short intervals, stirring until smooth.

Using a dipping fork, lower each chilled truffle into the melted chocolate. Turn gently to coat all sides, then lift it out and allow the excess chocolate to drip back into the bowl.

Place each coated truffle onto parchment paper.

Step 8: Decorate the Truffles

While the chocolate coating is still wet, sprinkle the tops with crushed peppermint candies or chocolate sprinkles.

For a beautiful bakery-style finish, drizzle melted white chocolate over the truffles.

If you prefer a simpler presentation, roll the truffle centers in cocoa powder instead of adding a chocolate shell.

Step 9: Chill Until Set

Transfer the baking sheet to the refrigerator for approximately 20–30 minutes, or until the chocolate coating is firm.

Once set, transfer the truffles to an airtight container and refrigerate until ready to serve.