Chocolate Candy Cane Truffles Recipe

Introduction

Indulge in festive flavors with these Chocolate Candy Cane Truffles. Smooth, creamy ganache infused with peppermint and coated in crunchy candy canes make a perfect holiday treat. They’re simple to make and sure to impress any chocolate lover.

Ingredients

• 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
• 1/2 cup crushed candy canes

Instructions

1. Step 1: Chop the chocolate into small pieces. Place in a microwave-safe bowl and microwave until nearly melted, stirring every 15-20 seconds. Some small chunks can remain.
2. Step 2: Bring the heavy cream to a simmer in a small saucepan. 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, forming a ganache.
4. Step 4: Refrigerate the ganache until firm but not solid, about 1 to 3 hours.
5. Step 5: Line a small cutting board or sheet pan with parchment paper. Use a teaspoon to scoop evenly sized portions of ganache (about 1 1/2 teaspoons each) onto the parchment. Shape them gently with your hands.
6. Step 6: Refrigerate the ganache balls for 20 minutes to firm up further.
7. Step 7: Roll each ganache ball in crushed candy canes, pressing gently to coat. This is easier with two people—one rolling, one coating.
8. Step 8: Refrigerate the truffles for up to a week. Bring to room temperature before serving for the best flavor and texture. Enjoy!

Tips & Variations

• Use high-quality dark chocolate for a richer flavor and smoother texture.
• Try adding a pinch of sea salt to the ganache for a sweet-salty contrast.
• Substitute crushed peppermint candies if candy canes aren’t available, but crush finely to avoid sharp edges.
• For a festive touch, drizzle melted white chocolate over the truffles before coating in candy canes.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to sit at room temperature for about 15-20 minutes to soften slightly and enhance their 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 if you prefer a sweeter, creamier truffle, but dark chocolate offers a richer flavor that pairs well with peppermint.

Can these truffles be frozen?

Yes, truffles freeze well. Place them in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Chocolate Candy Cane Truffles Recipe

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These Chocolate Candy Cane Truffles are a decadent holiday treat combining rich dark chocolate ganache infused with peppermint extract and coated in crunchy crushed candy canes. Perfect for festive gatherings or gifting, these smooth and creamy truffles offer a delightful balance of bittersweet chocolate and refreshing minty crunch.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 40 minutes
• Yield: Approximately 24 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

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

Instructions

1. Melt the Chocolate: Chop the chocolate into small pieces and place them in a microwave-safe bowl. Microwave in 15 to 20-second intervals, stirring well after each, until the chocolate is nearly melted but small chunks remain for gentle melting later.
2. Prepare the Cream Mixture: In a small saucepan, bring the heavy cream to a gentle simmer. Remove from heat and stir in the peppermint extract to infuse the cream with mint flavor.
3. Combine Cream and Chocolate: Pour the warm peppermint cream over the chopped chocolate. Stir gently in one consistent direction until the mixture becomes smooth and shiny, creating a silky ganache.
4. Chill the Ganache: Refrigerate the ganache for 1 to 3 hours until it firms up enough to scoop but is not fully solid.
5. Form Ganache Balls: Line a cutting board or sheet pan with parchment paper. Use a teaspoon to scoop out even portions (about 1 1/2 teaspoons each) of the chilled ganache, placing them on the parchment. Shape them roughly into balls with your hands.
6. Firm Up the Balls: Return the ganache balls to the refrigerator for an additional 20 minutes to allow them to firm up further for easier handling.
7. Coat with Candy Canes: Roll each ganache ball with your hands into smooth rounds, then roll them in the crushed candy canes, pressing gently to coat evenly. This step is easier with two people—one rolling and one coating.
8. Final Chill and Serve: Refrigerate the finished truffles for up to one week. Before serving, bring them to room temperature to enjoy them at their creamiest and most flavorful.

Notes

• Use high-quality chocolate bars with at least 60% cacao for best flavor and texture, rather than chocolate chips.
• Crush candy canes by placing them in a plastic bag and gently smashing with a rolling pin or the bottom of a heavy pan.
• Ganache firmness can depend on your refrigerator; adjust chilling times accordingly.
• For easier rolling, lightly chill your hands or use a small scoop for even sizing.
• Truffles can be stored refrigerated for up to one week; bring to room temperature before serving for optimal taste and texture.

Keywords: Chocolate truffles, Peppermint truffles, Holiday treats, Candy cane desserts, Christmas recipes, Festive sweets