Ingredients
Equipment
Method
- Warm the heavy cream and butter over low-medium heat until just simmering, without boiling.
- Pour the hot cream mixture over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
- Stir in peppermint extract, then fold in most of the crushed candy canes, reserving some for coating.
- Cover the bowl and refrigerate the ganache for 1–2 hours, or until firm enough to scoop.
- Use a cookie scoop or tablespoon to scoop ganache, then roll into balls. Dust hands with cocoa powder if sticky.
- Roll each truffle in crushed candy canes, cocoa powder, or red sanding sugar.
- Place truffles on a parchment-lined tray and chill for at least 1 hour to fully set.
Notes
Use high-quality chocolate for the richest flavor. Chill the ganache thoroughly before rolling to help the truffles hold their shape. Mix crushed candy canes with cocoa or sugar if you prefer a softer crunch. Store truffles refrigerated in an airtight container.