You’re Only 4 Ingredients Away from Chocolate Peppermint Truffles
2 cups chocolate chips or coarsely chopped chocolate 1 cup heavy cream 2 tablespoons unsalted butter, room temperature 6 candy canes, crushed
Ingredients
Scale
- 2 cups chocolate chips or coarsely chopped chocolate
- 1 cup heavy cream
- 2 tablespoons unsalted butter, room temperature
- 6 candy canes, crushed
Instructions
- Pour chocolate chips (or chopped chocolate) into a medium bowl, leaving plenty of room to add the cream once it’s hot.
- Bring your cream to a light boil in a small saucepan over medium heat. Once you start to see bubbles, take it off the heat immediately.
- Pour the hot cream over your chocolate and let it sit for a 3-4 minutes while the chocolate melts.
- Once the chocolate has melted, add butter and whisk everything together.
- Put the whole mixture in the refrigerator to set for at least 4 hours, or overnight.
- Use a small spoon or scoop to put the chocolate into your palms and roll until you have a ball. Work quickly because the mixture will start melting.
- Pour your crushed candy canes into a small dish and roll each ball until completely covered. We also sprinkled a little extra candy in any bald spots.
- Set on a platter lined with parchment and serve right away.
- If you’re making truffles for later or as a gift, wait until the last second to add the peppermint coating. (It’ll melt into the truffles after a while!)
- Store truffles in the fridge or freezer in an airtight container.