Chocolate Candy Cane Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Chill the Ganache: Refrigerate the ganache for 1 to 3 hours until it firms up enough to scoop but is not fully solid.
- 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.
- 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.
- 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.
- 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
