These 5-ingredient easy homemade truffles are perfect for the holidays. A chocolate peppermint candy cane truffle is perfect for Thanksgiving, Christmas, New Years or any winter holiday.
Ingredients
6peppermint candy canes
10ozsemi-sweet chocolate chips
½cupheavy cream
½teaspoonpeppermint extract
2tablespoonunsalted butterroom temperature
8ozchocolate candy melts
Instructions
Unwrap the candy canes and put them into a plastic bag. Then, use a rolling pin to break them into chunks of your preferred size. If using a food processor, proceed with caution to avoid turning them into dust; aim for chunky pieces.
Put the chocolate chips and cream into a heatproof bowl. Microwave them in 30-second intervals, stirring after each. Typically, this process takes only 1 to 2 minutes. (see post above for info on how to make ganache in a double boiler, if you choose)
Once the chocolate turns liquid, mix in the peppermint extract and butter. Keep stirring until the butter is fully melted and the ganache becomes smooth. Incorporate the majority of the crushed candy canes, setting aside 4 tablespoons for decoration. Continue stirring to blend the crushed candy evenly.
Wrap the top of the ganache bowl with cling film and refrigerate it until it's firm enough to scoop, which should take about 2 hours.
For shaping the truffles, utilize a small ice cream scoop, melon baller, teaspoon, or candy scoop to portion out even amounts of ganache. Swiftly roll the scoops between your palms to form round balls. Work quickly as they will start to melt.
Set the rounded truffles on a cookie sheet lined with parchment paper or foil, and then return them to the refrigerator. This allows them to chill while you get the chocolate coating ready.
Put the chocolate candy coating in a bowl that's safe for microwave use. Heat it in 30-second intervals, stirring after each burst. This process should take only about 1 to 2 minutes.
Once the coating is prepared, dip the truffles one by one using a fork or dipping tools. Gently scrape the bottom of each truffle against the edge of the bowl to remove any excess coating.
Return the truffles to the parchment paper, and while the chocolate coating is still wet, sprinkle the tops with the reserved crushed candy cane pieces. Continue this process with the remaining truffles and coating until all are completed.
After dipping and sprinkling all the truffles, place the tray back in the fridge to solidify the chocolate for 15 minutes. For optimal flavor and texture, enjoy your truffles at room temperature. Bon appétit!
Notes
Place truffles in an airtight container with parchment paper between layers of truffles. Store in a cool, dark place for 1-2 weeks. Store in the refrigerator, if you must. Serve at room temperature. Freeze for up to 3 months. Defrost in the refrigerator.