Description
Indulge in these rich and festive Chocolate Candy Cane Truffles, featuring high-quality dark chocolate ganache infused with peppermint extract and coated in crushed candy canes for a delightful holiday treat. Perfectly smooth with a refreshing minty crunch, these truffles are easy to make and ideal for sharing or gifting during the holiday season.
Ingredients
Ganache
- 8 ounces Chocolate with at least 60% cacao (use high quality chocolate bars, not chips)
- 1/2 cup Heavy Cream
- 1/2 teaspoon Peppermint Extract
Coating
- 1/2 cup Crushed Candy Canes (see note)
Instructions
- Chop Chocolate: Finely chop the chocolate into small pieces and place in a microwave-safe bowl. Microwave in short intervals of 15-20 seconds, stirring between intervals until the chocolate is nearly melted but still has some small chunks remaining to prevent burning.
- Simmer Cream: In a small saucepan, bring the heavy cream to a gentle simmer. Remove from heat and stir in the peppermint extract thoroughly, infusing the cream with a fresh mint flavor.
- Make Ganache: Pour the hot cream mixture over the chopped chocolate. Stir gently but consistently in one direction until the chocolate ganache becomes smooth, glossy, and fully combined.
- Chill Ganache: Refrigerate the ganache for 1 to 3 hours, until it firms up but is not completely solid to allow easy shaping later.
- Shape Truffles: Prepare a parchment-lined cutting board or sheet pan. Use a teaspoon to scoop out approximately 1 1/2 teaspoons of ganache per truffle. With your hands, gently form scoops into rough balls and place them on the parchment.
- Firm Up: Refrigerate the shaped ganache balls for an additional 20 minutes to help them set further before coating.
- Coat with Candy Canes: Roll each ganache ball into crushed candy canes, pressing gently so the candy pieces adhere well. This step works best as a two-person task for efficiency and to keep hands less messy.
- Final Chill and Serve: Store the finished truffles in the refrigerator for up to one week. Before serving, bring them to room temperature to maximize their creamy texture and flavor. Enjoy your peppermint-infused chocolate truffles!
Notes
- Use high quality dark chocolate bars with at least 60% cacao for the best flavor and smooth texture.
- Crush candy canes finely but not into powder for a crunchy coating.
- These truffles are best served at room temperature to enjoy their creamy ganache center.
- Can be stored in an airtight container in the refrigerator for up to one week.
- A two-person process for rolling and coating speeds up assembly and reduces mess.
