Ingredients:
- 6 oz dark chocolate
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 tsp peppermint extract
- 6 peppermint candy canes
Directions:
1. Finely chop or grate the chocolate and place it in a large metal bowl.
2. Heat the cream in a small saucepan until bubbles appear around the edges. Pour the scalded cream over the chopped chocolate and allow it to sit and warm the chocolate for 1 minute.
3. Using a spatula or whisk, stir the chocolate and cream together. Stir until smooth and incorporated.
4. Add the mint extract and the butter and continue stirring until the butter melts completely and your ganache is silky smooth. Cover the top of the ganache with cling wrap and allow it to firm at room temperature overnight. If you are pressed for time, the ganache can be refrigerated for an hour to get it firm enough to work with, but the texture will not be quite as silky smooth.
5. To create the candy cane coating, unwrap the canes and break them up into 4-5 pieces each. Place the pieces in a food processor and run the processor until the canes are in very small pieces and they have mostly become fine powder. Transfer the ground candy canes to a shallow bowl or pie tin.
6. Prepare a cookie sheet by covering it with aluminum foil.
7. To form the truffles, use a teaspoon to scoop uniform amounts of ganache, then roll it into a rough ball between your palms. If it is sticking a great deal, coat your hands in cocoa powder between rolls. Place truffles on prepared cookie sheet, and once all are roughly formed, place sheet in refrigerator to harden for 20 minutes.
8. Remove truffles from refrigerator and roll between palms to create a round ball, then roll in the candy cane powder to cover completely.
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