Peppermint Chocolate Truffles Delight (Print-Friendly Format)
Creamy chocolate blended with peppermint, rolled in crushed candy canes for a spirited holiday bite.
# Ingredients You’ll Need:
→ Ganache Base
01 -
180 ml heavy cream
02 -
28 g unsalted butter
03 -
225 g semisweet or bittersweet chocolate, chopped
04 -
1.25 ml peppermint extract
05 -
3 candy canes, crushed
→ Decorative Coatings
06 -
Finely crushed candy canes
07 -
Red sanding sugar
08 -
Cocoa powder
# How to Make It:
01 -
Combine heavy cream and unsalted butter in a medium saucepan. Warm gently over low-medium heat until the mixture reaches a gentle boil.
02 -
Place chopped chocolate in a medium bowl. Pour the hot cream and butter mixture over the chocolate. Allow to rest for 5 minutes.
03 -
Stir in peppermint extract until smooth, then blend in the crushed candy canes.
04 -
Cover and refrigerate the mixture until set and firm, approximately 60 to 120 minutes.
05 -
Using a tablespoon cookie scoop, portion and roll the chilled chocolate mixture into uniform balls. Lightly coat hands with cocoa powder or powdered sugar to reduce stickiness if necessary.
06 -
Roll each truffle in your choice of crushed candy canes, red sanding sugar, or cocoa powder. Place in the refrigerator until fully set, approximately 60 to 120 minutes.
# Extra Tips:
01 -
Allow the ganache to fully firm before shaping to ensure clean, even truffles and minimize sticking.