Combine chocolate, creamer and butter in medium microwave-safe bowl. Microwave for 45 seconds, then whisk well. If chunks of chocolate remain, microwave in short bursts, whisking after each, until chocolate is melted and ganache is smooth and shiny.
Press a layer of cling wrap on top of ganache and refrigerate for about 90 minutes, until set. (It will still be slightly soft, but you just need to be able to scoop and roll it.) Dust your hands with a light coating of cocoa powder. Use a small candy scoop or teaspoon to scoop a one-inch ball of chocolate into your hands, then roll it until round and even. Set truffle on baking sheet covered with parchment or waxed paper, then repeat until you’ve made 8 truffles.
Place truffles in freezer while you prepare lava cake batter. Reserve remaining ganache.
Preheat oven to 350°F. Spray eight 1-cup ramekins with nonstick cooking spray and set on baking sheet.
Combine both chocolates and butter in medium microwave-safe bowl. Microwave for 1 minute, then whisk well. If chunks remain, heat in short bursts and whisk until mixture is completely smooth and melted.
In large mixing bowl, combine eggs, yolks and powdered sugar. Whip together for about 1 minute, until frothy. Add melted chocolate to egg mixture and mix until combined. Add flour and peppermint extract, then gently fold everything together until no streaks of flour remain.
Divide lava cake batter evenly between prepared ramekins. Press a frozen truffle into the center of each, then gently swirl top of batter to cover truffle. Bake cakes for 14-16 minutes. They should be set around the edges, but very soft, jiggly and almost “wet” looking in the middle.
Let them cool for about 10 minutes at room temperature, then gently pull cakes away from sides of ramekins using your fingers to loosen. Place plate on top of ramekin, flip it upside down, and remove ramekin to release cake onto plate.
Top lava cakes with whipped cream or scoop of ice cream. Heat remaining ganache in short bursts and whisk until smooth to make a peppermint mocha chocolate sauce you can drizzle over cakes. Cakes are best enjoyed warm, so centers are still fluid when you cut into them.
If you want to make these in advance, they keep very well. You can store them in ramekins or remove them carefully and store on baking sheet. Make sure they’re well-wrapped in plastic wrap so they don’t dry out, and store in refrigerator. To serve, warm in the microwave for 20-30 seconds (err on the shorter side to start!) so the inside becomes molten chocolate again. Enjoy!
Peppermint Mocha Filling
- 6 oz semi-sweet chocolate finely chopped
- 4 fl oz International Delight Peppermint Mocha coffee creamer (1/2 cup)
- 1 oz unsalted butter (2 Tbsp)
Peppermint Chocolate Lava Cakes
- 8 oz semi-sweet chocolate finely chopped
- 1 oz unsweetened chocolate finely chopped
- 8 oz unsalted butter cubed (1 cup)
- 4 eggs
- 4 egg yolks
- 6 oz powdered sugar (1 ½ cups)
- 3.5 oz all-purpose flour (3/4 cup)
- ½ tsp peppermint extract