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Chocolate Candy Cane Truffles

Chocolate candy cane truffles combine a smooth peppermint ganache center with a crisp semisweet chocolate coating and finely crushed candy canes. Chill the centers until firm, then dip and finish for a festive bite-sized treat.
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Prep Time 30 minutes
Cook Time 5 minutes
chilling and resting 2 hours 53 minutes
Total Time 3 hours 28 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the truffle centers
  • 12 oz semisweet chocolate finely chopped
  • 0.5 cup heavy cream
  • 2 tbsp unsalted butter
  • 0.5 tsp peppermint extract
For the coating
  • 8 oz semisweet chocolate chopped
  • 1 tsp vegetable oil
  • 0.33 cup candy canes finely crushed

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 small saucepan
  • 1 microwave

Method
 

Make the truffle centers
  1. Line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Place the finely chopped chocolate in a heatproof bowl.
  3. Heat the heavy cream and butter in a small saucepan over medium-low heat until steaming, about 2 to 3 minutes; do not let it boil.
  4. Pour the hot cream mixture over the chocolate and let stand for 5 minutes.
  5. Stir the chocolate mixture until smooth, then stir in the peppermint extract.
  6. Cover the ganache and refrigerate until firm enough to scoop, about 2 hours.
  7. Scoop the ganache into 24 portions, about 1 tablespoon each, and roll into balls.
  8. Arrange the truffle balls on the prepared baking sheet and refrigerate for 20 to 30 minutes.
Dip and finish
  1. Melt the chopped chocolate and vegetable oil in a heatproof bowl in the microwave at 50% power, stirring every 30 seconds, until smooth, about 1 to 2 minutes.
  2. Dip each chilled truffle in the melted chocolate and return it to the baking sheet.
  3. Immediately sprinkle the truffles with crushed candy canes.
  4. Refrigerate the truffles until the coating is set, about 15 to 20 minutes.
  5. Let the truffles stand at room temperature for 10 minutes before serving.

Notes

For a neat coating, make sure the centers are chilled and firm before dipping. Store covered in the refrigerator for up to 2 weeks; freezer storage is suitable. For a dairy-free swap, use dairy-free chocolate, coconut cream, and plant-based butter.