Chocolate Candy Cane Truffles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Chill ganache: Cover the ganache and refrigerate for 1 to 3 hours until it is firm but not solid for easier handling.
- 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.
- Refrigerate again: Place the formed ganache balls back into the refrigerator for 20 minutes to firm up further.
- 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.
- 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
Find it online: https://freshrecipehub.com/chocolate-candy-cane-truffles-recipe/
