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Peppermint Truffles

Edy's® Limited Edition Peppermint Fun Flavor Frozen Dairy Dessert
1 cup (6 ounces) semisweet chocolate chips
1 cup (6 ounces) white chocolate baking chips
4 tablespoons vegetable oil, divided
Colored sprinkles (optional)

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Line a metal baking sheet or pan with waxed paper or plastic wrap and place on a freezer shelf until chilled.

Remove the frozen dairy dessert from the freezer and soften just enough to scoop easily. Quickly scoop up 16 one-inch balls (using a small scoop or two teaspoons) and place them on the prepared sheet. (Hint: Place pan on a frozen cold pack while scooping to keep frozen dairy dessert cold.) Freeze 30 minutes or until scoops are hard.

Place the chocolate and white chocolate chips in separate bowls and add 2 tablespoons of oil to each. Microwave one bowl at a time on medium power (50%) for 2-3 minutes. Remove and stir until melted and smooth, and the bowl no longer feels warm.

Dipping and Decorating

Loosen one frozen dairy dessert ball from the pan with a small spoon and set it in a bowl of chocolate. Using two spoons, quickly spoon chocolate over frozen dairy dessert until completely coated. Lift out, allowing the excess chocolate to drip back into bowl. Return the truffle to pan. If using sprinkles, immediately shake them over the top before chocolate hardens.

Continue to dip frozen dairy dessert balls, one at a time, into the chocolate (eight balls into each type of chocolate). Return the pan to the freezer for 5-10 minutes if the frozen dairy dessert softens.

For chocolate drizzle, dip a fork or toothpick into the melted semisweet or white chocolate and drizzle over the opposite color frozen dairy dessert truffle.

Freeze truffles until coatings are hard.

To serve, place the truffles in miniature candy paper liners in a box or tray.

Truffles may be stored in an airtight container in freezer for up to one week.

Yields 16 truffles.


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