Chocolate Candy Cane Truffles Recipe

Introduction

Chocolate Candy Cane Truffles are a festive and delicious treat perfect for the holiday season. These rich, peppermint-infused truffles combine smooth dark chocolate with the refreshing crunch of crushed candy canes for a delightful bite-sized dessert.

Ingredients

• 8 ounces chocolate with at least 60% cacao (use high quality chocolate in bars, not chocolate chips)
• 1/2 cup heavy cream
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes (see note)

Instructions

1. Step 1: Chop the chocolate into small pieces and place in a microwave-safe bowl. Microwave until nearly melted, stirring every 15-20 seconds. Small chunks remaining are okay.
2. Step 2: Bring the heavy cream to a simmer in a small saucepan, then stir in the peppermint extract.
3. Step 3: Pour the hot cream over the chopped chocolate and gently stir in one consistent direction until smooth and shiny. This mixture is your ganache.
4. Step 4: Refrigerate the ganache for 1 to 3 hours until firm but not solid.
5. Step 5: Cover a small cutting board or sheet pan with parchment paper. Use a teaspoon to scoop the ganache into balls about 1 1/2 teaspoons each. Use your hands to gently shape them.
6. Step 6: Refrigerate the formed balls for 20 minutes to firm up further.
7. Step 7: Roll each ganache ball in the crushed candy canes, pressing gently to coat. This is easier with two people—one to roll, the other to coat.
8. Step 8: Refrigerate the finished truffles for up to a week. Serve at room temperature for the best flavor and texture. Enjoy!

Tips & Variations

• For best results, crush your own candy canes in a sealed bag using a hammer or rolling pin, or buy pre-crushed candy canes from the baking or craft store.
• You can substitute peppermint extract with other flavors like orange or almond extract to create different truffle variations.
• Use high-quality chocolate bars rather than chips for a smoother ganache.
• Make this a fun activity by involving kids in shaping and coating the truffles.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to come to room temperature for about 15-20 minutes to bring out their full flavor and creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the truffles will be sweeter and less intense in chocolate flavor. Adjust the amount of peppermint extract if desired to balance the sweetness.

How do I make the ganache smoother if it looks grainy?

Gently warming the mixture and stirring consistently in one direction helps create a smooth, shiny ganache. Avoid overheating the chocolate to prevent it from seizing.

Chocolate Candy Cane Truffles Recipe

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Delight in these rich and festive Chocolate Candy Cane Truffles, perfect for the holiday season. Made with high-quality dark chocolate and infused with peppermint extract, these creamy ganache balls are rolled in crushed candy canes for a refreshing crunch. Easy to prepare and ideal for gifting or parties, these truffles bring a classic Christmas flavor to your dessert table.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 40 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate 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 (crush yourself in a Ziploc bag with a rolling pin or buy pre-crushed)

Instructions

1. Chop the Chocolate: Finely chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in short bursts of 15-20 seconds, stirring between each, until the chocolate is nearly melted, leaving just a few small chunks.
2. Prepare Cream Mixture: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from heat and stir in the peppermint extract for a refreshing holiday flavor.
3. Make Ganache: Pour the hot cream mixture over the chopped chocolate. Gently stir in one consistent direction until the chocolate fully melts and the mixture becomes smooth and glossy.
4. Chill Ganache: Cover and refrigerate the ganache for 1 to 3 hours until it firms up to a spreadable but not completely solid consistency.
5. Form Truffle Balls: Line a small cutting board or a sheet pan with parchment paper. Using a teaspoon, scoop out the ganache and shape it into round balls about 1 1/2 teaspoons each. Place them on the parchment paper.
6. Firm the Truffles: Refrigerate the balls for an additional 20 minutes to help them firm up before coating.
7. Coat with Candy Canes: Roll each ganache ball gently in the crushed candy canes, pressing to ensure the candy adheres well. This can be done as a two-person task for efficiency and to manage messy hands.
8. Store and Serve: Refrigerate the coated truffles for up to a week. Before serving, allow them to come to room temperature for the best texture and flavor. Enjoy your festive treat!

Notes

• Use a Ziploc bag and rolling pin or hammer to crush candy canes if not using pre-crushed candy canes.
• Truffle preparation tips adapted from Alton Brown, Serious Eats, and Sally’s Baking Addiction.
• For best flavor and texture, serve truffles at room temperature.

Keywords: candy canes, chocolate, Christmas, cookies, dessert, Holiday recipe, make with kids