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Ingredients
- 6 ounces semi-sweet chocolate
- ½ cup heavy cream
- 2 tablespoons butter room temperature
- ½ teaspoon peppermint extract
- 4 peppermint candy canes
- 1 chocolate for candy coating
Instructions
- Chop the chocolate finely and set aside.
- For the candy canes, you can use a sealed plastic bag and use the rolling pin to roll and smashed out the crushed candy into smaller tidbits.
- Heat the saucepan and add the cream allowing it to boil until bubbles will appear.
- Then pour the cream into the chopped chocolate and stir allowing the cream and the chocolate to mix together.
- Add the mint extract and the butter into the mixture until such time the butter is melted and smooth.
- Remove from the heat and let it cool in a refrigerator for about 2 hours.
- Once firm enough to scoop, use a teaspoon or scooper to form the truffles.
- Roll it over in your palms to achieve a round shape.
- Melt the candy coating in a microwave.
- Dip in one by one the truffles and let it cool.
- After each truffle is covered, roll in the candy cane pieces to coat, or just sprinkle them on top.