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Category: Candy
Prep Time: Cook Time: Total Time:
8 ounces chocolate chips
1/2 cup heavy cream
2 teaspoons peppermint extract
1/2 cup cocoa powder for dusting
1/2 cup crushed candy canes or peppermints
Place the chocolate chips in a small mixing bowl.
In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (do not beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
Chill the chocolate pieces in the freezer until firm.
Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
Chill the truffles again until firm and repeat candy cane coating for a second time.
Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.
Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.
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Candy Cane Truffles
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Category: Candy
Prep Time: Cook Time: Total Time:
8 ounces chocolate chips
1/2 cup heavy cream
2 teaspoons peppermint extract
1/2 cup cocoa powder for dusting
1/2 cup crushed candy canes or peppermints
Place the chocolate chips in a small mixing bowl.
In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (do not beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
Chill the chocolate pieces in the freezer until firm.
Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
Chill the truffles again until firm and repeat candy cane coating for a second time.
Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.
Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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