Peppermint Truffles
These peppermint truffles are a delightful treat, perfect for the holidays or any special occasion.
Equipment
- Mixing bowl
- Double Boiler
Ingredients
For the Truffle Filling
- ¾ cup heavy cream
- 2 tablespoons unsalted butter
- 8 ounces semisweet or bittersweet chocolate, chopped
- ¼ teaspoon peppermint extract
For the Toppings
- 3 candy canes, crushed
- finely crushed candy canes
- red sanding sugar
- cocoa powder
Instructions
- In a double boiler, heat the heavy cream and butter until melted and combined.
- Add the chopped chocolate and peppermint extract. Stir until smooth and well mixed.
- Chill the mixture in the refrigerator for about 2 hours, or until firm.
- Once firm, scoop out small portions and roll them into balls.
- Roll the truffles in crushed candy canes, red sanding sugar, or cocoa powder for topping.
- Place the finished truffles on a baking sheet and refrigerate until set.
Notes
Store the truffles in an airtight container in the refrigerator for up to one week.