Rich and delicious Easy Candy Cane Chocolate Truffles take very little time to make and are the perfect peppermint holiday treat that you can give!
Hello! Welcome to Day 1 of my 12 Days of Holiday Treats series!!! I started this series last year which just so happened to be my first year of blogging. My promise to you is to deliver 12 straight days of holiday treats. What does that mean for you? Oodles and oodles of naughty yet oh-so-delicious recipe ideas for you to make this month. What does that mean for me? All of my holiday baking is done during the month of November so I can deliver such awesomeness to you in time for you to make it! That’s a win-win situation because I’m totally done with my holiday baking.
This year’s series is starting with these awesome chocolate truffles. Making ganache is really quite easy if you do it right.
You can use my recipe below to spread the ganache in a thin layer on a cake when its still warm and pourable, or you can let it firm up a bit to make my monster cookies, or you can let it get really firm in the refrigerator so you can make rolled truffles.
I decided to roll these in crushed candy canes because a) it was easy and b) it doesn’t get much more Christmas-y than peppermint candy canes, amIright?
I loved how the big pieces stuck to the truffle first and then the small peppermint candy cane dust stuck to the ones at the end. It made for some great variety. Word to the wise – if you’re planning on making these ahead of time, don’t roll the truffles until you’re ready to serve. I rolled mine in the candy canes and then stuck the extras in a container in the frig. The candy canes then proceeded to “sweat” and got all wet and sticky. Yeah… don’t do that.
- 1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
- 1 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 4-6 candy canes, crushed
- Place coarsely chopped chocolate in a medium sized heat safe bowl and set aside.
- In a small saucepan over medium heat bring the heavy cream to a boil. You just want to get it to the point of a boil and then remove it from the heat as soon as it does.
- Pour the scalded heavy cream over the chocolate and let stand for 2-3 minutes undisturbed until chocolate has softened.
- Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
- Allow ganache to thicken and chill in refrigerator at least 4 hours.
- Form 1" balls by rolling in between palms. Add crushed candy canes to a small dish. When you roll the truffle, the outside will be soft from the heat of your hands. As soon as you're done rolling, add truffle to dish with candy canes and shake around until its fully covered. Remove and allow to set on a piece of parchment. Serve immediately.
- If making for future use, store ganache in refrigerator and do not roll and coat with peppermint until ready to eat.