Be sure to take these dark chocolate candy cane truffles to your next holiday cookie exchange!
Okay, so it’s not a cookie but wouldn’t it be nice to show up with something a little more unique [and more impressive] than a plate of over-baked sugar cookies.
This is about the time of year when I’m bombarded with candy canes. I was a middle school teacher for a couple years and now work as an office admin at an elementary school, which means that by the time mid December comes around I’ve got candy canes coming out of my ears.
On their own, candy canes rank painfully low on my list of favorite foods but since I end up with so friggen many of them, I’ve learned to re-purpose them and make delicious treats that are actually worth the calories. I’ve found that the ubiquitous holiday glucose sticks aren’t so bad when you pair them up with a bittersweet chocolate to help take the sugary edge off.
I’m definitely committed to leading a healthy life but it’s no secret that dark chocolate is one of my vices [hey, it could be a lot worse]. Now take that dark, silky chocolate, mix in some heavy cream, peppermint extract, and some crushed up candy canes and you’ve got a holiday treat that really turns me on.
Just picture it, you place one of these cocoa dusted truffles on your tongue and as the bitter powder dissolves you discover a sweet chocolate-y truffle that melts ever so slowly, leaving tiny pieces of candy cane and a lingering mint sensation in your mouth. Sign me up for that!Print
dark chocolate candy cane truffles
- 8 ounce (1 C) dark chocolate (high quality, 62% cacao or higher- I use Trader Joe’s 72% Belgian chocolate in the red wrapper)
- 1/2 cup of heavy whipping cream
- 1 teaspoon of peppermint extract
- 2-3 Candy Canes (broken into small pieces)
- 8 ounces dark chocolate (melted)
- 1 Tbsp coconut oil (melted)
1. Chop the chocolate into small pieces that will melt easily (use a serrated knife to make your life easier). Place the chocolate in a glass, heat proof bowl. Bring a small pot of water to a simmer and place your bowl of chocolate over the simmering water…you’ve got yourself a double boiler!)
2. Add the heavy cream to the chocolate and VERY slowly melt the chocolate and cream together. Be patient, cranking up the heat will cause your chocolate to burn…no bueno!
3. When the chocolate is completely smooth, remove from the heat and add your peppermint extract. Toss in your chopped candy cane and combine thoroughly.
4. Let the chocolate bowl come to room temperature then place in the fridge for 2 hours. When the chocolate is set, use a teaspoon to scoop out small portions and roll between clean hands. Place the truffles in the refrigerator for at least 10 minutes while you prepare the chocolate coating.
5. Combine the melted chocolate and coconut oil in a medium bowl. Dip one truffle in the melted chocolate at a time and roll around to cover the entire surface. Use a fork to fish out the truffles and place on a plate lined with wax paper.
6. Return the truffles to the refrigerator until the chocolate sets up, about 30 minutes.