Friday, December 12, 2014

Peppermint Chocolate Truffles

Chocolate is always on the menu. And if it isn't on your menu normally, it should be during the holidays. Stuff your face, stuff your friends' faces, chocolate for everyone! White chocolate is a little rich so not everyone is a fan (yup, referring to the egg nog truffles from earlier in the week). So of course I also made dark chocolate ones too.

For an added pep and holiday spirit, you can add peppermint extract to the truffle dough. You can also flavor them with another extract if you prefer, there is quite a variety of oils available. Similar to the egg nog truffles, chocolate, cream, and butter are melted together. Once everything is smooth, you can add the peppermint extract and allow the mixture to set in the fridge.

Once the dough is ready, melt even more chocolate and dip the dough in the melted goodness. If you have some holiday angst or stress, take a mallet to some candy canes to make peppermint toppings for the truffles. Otherwise, you can use the food processor or sprinkles.

Just remember, nothing is perfect and the truffles don't have to look perfectly smooth or Pinterest worthy. Just look at these splendid examples of Pinterest failures. And this clip from Meet the Robinsons where failure is celebrated with great enthusiasm.

Enjoy the weekend, decorate your tree, make some truffles and drink some egg nog! Holiday parties are among us in full force but don't let that get you down, embrace the cheer!

  • 6 oz semi-sweet chocolate
  • 1/2 cup heavy cream
  • 2 Tablespoons unsalted butter, room temperature
  • 1/2 teaspoon peppermint extract
  • 3-4 candy canes
  • 12 oz semi-sweet chocolate (or white chocolate if you prefer)
  1. In a small saucepan, heat the heavy cream until it begins to bubble.
  2. Combine the 6 ounces of chocolate, warm butter, and hot cream in a bowl. Gently stir until the chocolate is melted.
  3. Stir in the peppermint extract.
  4. Cover the mixture with plastic wrap pressed against the surface of the dough. Allow to chill in the fridge for 1-2 hours.
  5. While the dough chills, crush 3-4 candy canes for decoration, if desired. 
  6. Once the dough is set, use a spoon or melon baller to form small truffle balls. 
  7. Melt the remaining chocolate in a double boiler or the microwave.
  8. Dip the truffle balls into the melted chocolate and place on a tray lined with wax paper.
  9. Sprinkle with crushed candy canes or sprinkles. 
  10. You can store truffles in an airtight container for up to one week. 

No comments:

Post a Comment