Peppermint Truffles

I make these every Christmas for my best friend and now her husband. They each get their own box since neither were all that keen on sharing them, lol. I was told that hers disappear faster than she eats them, but they start out “fair”.  This year I get to make them for the niece and nephews.  Hehe, sorry little brother, they asked and Zia doesn’t say “no”!

When I first started making truffles, it was a disaster. There was so much cussing and melted chocolate going on in my house, it was not a holiday season type event.  Instead of giving up, I went to the grocery store, called my gma, told her my experience (sans cussing) and after she finished laughing at me, she told me how to fix it.

“Freeze the centers, babydoll.”

So, you have to freeze the centers. Don’t refrigerate them.  That is the only way they survive rolling them in melted chocolate.  If you have a double boiler, use it! They are magic for truffles. If not, the bowl on top of a pot method works as well.

I change up the toppings all the time. Sometimes there are bigger peppermint pieces, sometimes there is peppermint dust. It is up to you and what you want these delicious balls of heaven to look like.  Ugly works well too. Don’t judge, it’s still chocolate!!

GOOD FOOD. GOOD FRIENDS. GOOD TIMES.

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Peppermint Truffles

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Serves: 24 Prep Time: 1 Hour Cooking Time: 5 Minutes

Ingredients

Filling

• 1/4 cup heavy cream
• 1 teaspoon Peppermint extract
• 12 ounces white chocolate

Coating:

• 8 ounces dark chocolate bark
• 2 full sized candy canes, crushed

Instructions

Filling:

1. Chop white chocolate and set aside in a bowl.
2. In a saucepan, over medium-high, heat cream and peppermint extract to a simmer. Do NOT let it boil. Remove from heat and pour over the chopped chocolate. Allow the mixture to sit for 2-3 minutes before touching it.
3. Stir together until all the chocolate is melted and incorporated into a smooth mixture.
4. Cover the bowl with plastic wrap and place in the refrigerator to chill. Allow it to chill for at least 2 hours. Once the ganache is chilled, use a small cookie scoop or melon baller and scoop out the ganache. Roll into a ball, then place on a wax paper lined baking sheet.
5. After all the ganache is rolled out, place the cookie sheet back in the refrigerator for 15 minutes.

Coating the Truffle:

1.  Once the 15 minutes is up, switch the tray of ganache centers into the freezer for 10 minutes.
2.  Melt the chocolate in a microwave safe bowl, 30 seconds at a time, stirring in between.
3.  Using a fork, dip the ganache into the chocolate and coat completely. Place the chocolate covered truffles back onto the wax paper and sprinkle with crushed peppermints.

Note: If your chocolate gets cool, microwave in 10 second increments. If your ganache gets warm, slip it in the freezer for 5 minutes.