Chocolate Candy Cane Truffles Recipe

Introduction

Chocolate Candy Cane Truffles combine rich, smooth ganache with a refreshing hint of peppermint and a crunchy candy cane coating. These festive treats are perfect for holiday gatherings or as a sweet homemade gift.

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 and place in a microwave-safe bowl. Microwave until nearly melted, stirring every 15-20 seconds. Small chunks can remain at this point.
2. Step 2: Bring the heavy cream to a simmer in a small saucepan, 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 create the 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 the ganache into even balls, about 1 1/2 teaspoons each, and place them on the parchment. Gently shape the balls with your hands.
6. Step 6: Refrigerate the ganache balls for another 20 minutes to firm up further.
7. Step 7: Using your hands, roll each ganache ball into a round shape and then coat by pressing them into the crushed candy canes. This step works well with two people—one rolls the balls and the other coats them.
8. Step 8: Refrigerate the finished truffles for up to one week. Before serving, bring them to room temperature for the best flavor and texture.

Tips & Variations

• Use high-quality chocolate bars to ensure a smooth, rich ganache for the best flavor.
• For a stronger peppermint taste, add an extra 1/4 teaspoon of peppermint extract.
• Try rolling the truffles in cocoa powder or crushed nuts for alternative coatings.
• Handle the truffles with cool hands to prevent the ganache from melting too quickly while shaping.

Storage

Store the 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 so they soften slightly and their flavors fully develop. Avoid freezing, as it can alter the texture of the ganache.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chocolate bars?

Chocolate bars are recommended because they melt more evenly and have a higher cocoa content, which gives a richer ganache. Chocolate chips often contain stabilizers that can affect texture.

How do I crush candy canes without making a mess?

Place candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a saucepan. This helps contain the bits and avoids spreading sticky pieces everywhere.

Chocolate Candy Cane Truffles Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

These decadent Chocolate Candy Cane Truffles combine rich dark chocolate ganache with refreshing peppermint flavor, coated in crushed candy canes for a festive holiday treat. Perfectly smooth and creamy, these no-bake truffles offer an elegant and easy-to-make dessert that melts in your mouth with a delightful crunch from the candy cane coating.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 20 minutes
• Yield: Approximately 20 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Ganache

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

Coating

• 1/2 cup crushed candy canes

Instructions

1. Chop and melt chocolate: Finely chop the chocolate into small pieces and place in a microwave-safe bowl. Microwave in short bursts of 15-20 seconds, stirring between each, until the chocolate is nearly melted but still has a few small chunks remaining.
2. Prepare peppermint cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and stir in the peppermint extract until fully combined.
3. Make ganache: Pour the hot peppermint cream over the chopped chocolate. Using a gentle, consistent stirring motion in one direction, mix until the ganache becomes smooth and shiny.
4. Chill ganache: Cover the ganache and refrigerate for 1 to 3 hours until it is firm but not solid for easier handling.
5. Form truffle balls: Line a cutting board or sheet pan with parchment paper. Using a teaspoon, scoop the chilled ganache into even portions (about 1 1/2 teaspoons each) and place on the parchment. Gently use your hands to shape them into rough balls.
6. Refrigerate again: Place the formed ganache balls back into the refrigerator for 20 minutes to firm up further.
7. Coat with candy canes: Roll each chilled ganache ball in the crushed candy canes, pressing gently to ensure the candy cane pieces adhere to the surface. This step is easier with two people—one rolling and one coating.
8. Store and serve: Refrigerate the finished truffles for up to one week. Before serving, bring to room temperature to enjoy the best creamy texture and flavor.

Notes

• Use high-quality chocolate bars rather than chocolate chips for a smoother ganache texture.
• Crushed candy canes can be made by placing candy canes in a sealed bag and crushing with a rolling pin or mallet.
• Do not overheat chocolate in the microwave to avoid burning; stirring frequently will help even melting.
• For mint flavor intensity, adjust the peppermint extract to taste but avoid over-adding as it can become overpowering.
• Truffles are best served at room temperature for optimal texture and flavor.

Keywords: chocolate truffles, peppermint truffles, holiday desserts, no-bake truffles, candy cane treats, Christmas sweets