Crunchy Candy Cane Truffles
These minty, ultra-dark chocolate ganache truffles feature a crunchy candy cane coating.
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Instructions
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Finely chop semi-sweet chocolate and place it in a heatproof bowl.
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Crush unwrapped candy canes in a food processor until in small pieces.
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Heat cream in a small saucepan until almost boiling.
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Pour the hot cream over the chopped chocolate, let it sit for a minute, then stir until smooth.
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Add mint extract and butter, stirring until the ganache is silky smooth.
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Stir in most of the crushed candy canes, reserving several tablespoons for decoration.
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Cover the ganache with cling wrap and refrigerate for about 2 hours until firm enough to scoop.
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Scoop uniform amounts of ganache, roll into balls, place on a foil-lined baking sheet, and refrigerate.
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Melt candy coating in a microwave-safe bowl, stirring after every 45 seconds until smooth.
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Dip each truffle in the melted coating, removing excess, and place back on the foil-lined sheet.
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While the chocolate coating is still wet, sprinkle the reserved crushed candy canes on top of each truffle.
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Return the truffles to the refrigerator for 15 minutes to set the chocolate.
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Store in an airtight container in the refrigerator for up to 1 week; allow to reach room temperature before serving.