Chocolate Candy Cane Truffles Recipe

Introduction

These Chocolate Candy Cane Truffles are a festive and indulgent treat perfect for the holiday season or any time you crave a peppermint-chocolate delight. Rich, smooth ganache centers are coated with crushed candy canes for a refreshing crunch and a burst of winter flavor.

Ingredients

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

Instructions

1. Step 1: Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave until nearly melted, stirring every 15-20 seconds. It’s okay if there are small chunks left.
2. Step 2: Heat the heavy cream in a small saucepan until it just starts to simmer, then stir in the peppermint extract.
3. Step 3: Pour the hot cream over the chopped chocolate. Stir gently in one consistent direction until the mixture is smooth and shiny to form the ganache.
4. Step 4: Refrigerate the ganache for 1 to 3 hours until it is firm but not completely solid.
5. Step 5: Line a small cutting board or sheet pan with parchment paper. Use a teaspoon to scoop the ganache into even balls about 1 1/2 teaspoons each. Gently shape the balls by hand, knowing you’ll perfect them later.
6. Step 6: Refrigerate the ganache balls for an additional 20 minutes to firm up more.
7. Step 7: Form the ganache into smooth round balls using your hands, then roll each ball in the crushed candy canes, pressing gently so the candy adheres well. This step is easier with two people—one rolling, one coating.
8. Step 8: Refrigerate the finished truffles for up to one week. Before serving, bring them to room temperature for the best texture and flavor. Enjoy!

Tips & Variations

• For a more intense peppermint flavor, add an extra 1/4 teaspoon of peppermint extract.
• Use a serrated knife to gently crush candy canes without turning them to powder.
• If you prefer, coat the truffles in cocoa powder or finely chopped nuts instead of candy canes.
• Use a small cookie scoop to ensure even-sized truffles for uniform chilling and coating.

Storage

Store the truffles covered in an airtight container in the refrigerator for up to one week. Remove them from the fridge about 15-20 minutes before serving to let them reach room temperature. This brings out the smooth texture and flavor beautifully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or white chocolate instead of dark chocolate?

Yes, you can substitute milk or white chocolate, but keep in mind the flavor and texture will be sweeter and less rich. Adjust the cacao percentage and sweetness according to your taste.

How do I crush candy canes without making a powder?

Place candy canes in a sealed plastic bag and gently tap with a rolling pin or heavy pan. Aim for small shards rather than powder by applying controlled pressure.

Chocolate Candy Cane Truffles Recipe

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Decadent and festive Chocolate Candy Cane Truffles featuring rich dark chocolate ganache infused with peppermint extract and coated in crushed candy canes. These bite-sized treats are perfect for holiday celebrations or gifting, offering a smooth, creamy texture with a refreshing peppermint crunch.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 25 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Ganache

• 8 ounces high-quality dark chocolate (at least 60% cacao), chopped
• 1/2 cup heavy cream
• 1/2 teaspoon peppermint extract

Coating

• 1/2 cup crushed candy canes

Instructions

1. Chop and melt chocolate: Chop the dark chocolate into small, uniform pieces and place in a microwave-safe bowl. Microwave in 15-20 second intervals, stirring between each, until the chocolate is nearly melted with a few small chunks remaining.
2. Heat cream with peppermint: Bring the heavy cream to a gentle simmer in a small saucepan, then stir in the peppermint extract for flavor infusion.
3. Make ganache: Pour the hot cream over the chopped chocolate. Using a gentle, consistent stirring motion in one direction, stir the mixture until it becomes smooth and shiny, forming a luscious ganache.
4. Chill ganache: Cover and refrigerate the ganache for 1 to 3 hours until it is firm but not fully solid, making it easier to scoop and shape.
5. Scoop ganache balls: Line a cutting board or sheet pan with parchment paper. Use a teaspoon to scoop out uniform portions of ganache (about 1 1/2 teaspoons each) and place them onto the parchment. Use your hands to gently shape them into rough balls.
6. Further chill: Refrigerate the shaped ganache balls for an additional 20 minutes to firm them up more, preparing them for coating.
7. Coat with candy canes: Using your hands, roll each ganache ball into a smooth round shape and then coat with crushed candy canes. Press the candy cane pieces gently into the surface to adhere well. This step works best with two people to keep the process efficient and tidy.
8. Final refrigeration and serving: Store the finished truffles in the refrigerator for up to one week. Before serving, bring them to room temperature to enjoy their optimal melt-in-your-mouth texture and flavor.

Notes

• Use high-quality dark chocolate bars rather than chips for a richer, smoother ganache.
• Crushing candy canes into small pieces helps them stick better and ensures a pleasant crunchy texture.
• Allow truffles to reach room temperature before serving for the best flavor and texture experience.
• These truffles can be stored refrigerated for up to one week in an airtight container.
• Use gloves or wash hands frequently during coating to manage sticky and messy candy cane pieces.

Keywords: chocolate truffles, peppermint truffles, holiday desserts, candy cane treats, Christmas sweets, ganache truffles