Peppermint Truffles (Print Version)
# Ingredients:
01 -
3 candy canes, smashed into small pieces.
02 -
3/4 cup of thick crème fraîche.
03 -
8 ounces of dark chocolate, finely chopped.
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2 tablespoons salted butter.
05 -
A pinch of peppermint extract, about 1/4 teaspoon.
06 -
Options for toppings include: red sugar sprinkles.
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Cocoa powder for coating.
08 -
Extra crushed candy cane pieces.
# Instructions:
01 -
On a medium flame, heat the crème fraîche and butter in a medium pan until it comes to a gentle boil.
02 -
Pour the hot cream mix over the chopped chocolate in a medium-sized bowl.
03 -
Leave the bowl undisturbed for 5 minutes to allow the chocolate to soften.
04 -
Stir everything together till the chocolate is entirely melted and smooth.
05 -
Mix the peppermint extract into the melted chocolate until well blended.
06 -
Mix the crushed candy canes into the chocolate mixture evenly.
07 -
Pop the chocolate mix into the fridge for 1 to 2 hours until it firms up enough to be shaped.
08 -
Lightly coat your hands in cocoa powder so the chocolate doesn’t stick as you work.
09 -
Scoop out small portions, about a tablespoon each, from the chilled mixture.
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Roll each chocolate portion between your palms to make smooth round balls.
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Lay out your selected toppings in shallow dishes for rolling.
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Roll the chocolate balls in the toppings until they’re fully covered.
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Arrange the coated truffles neatly on a baking sheet lined with parchment paper.
14 -
Set the truffles in the fridge for another 1 to 2 hours, or until they harden completely.
15 -
Keep the truffles in a sealed container in your fridge to make sure they stay fresh.
# Notes:
01 -
A sweet idea for the holidays.
02 -
Can be prepped ahead of time.
03 -
Lots of topping choices to try.
04 -
Lovely as a homemade gift!