Directions: |
Directions:• Finely chop or grate the chocolate and place it in a large metal bowl.
• Heat the cream in a small saucepan until bubbles appear around the edges. Pour the scalded cream over the
chopped chocolate and allow it to sit and warm the chocolate for 1 minute.
• Using a spatula or whisk, stir the chocolate and cream together. Stir until smooth and incorporated.
• Add the mint extract and the butter and continue stirring until the butter melts completely and your ganache is silky
smooth. Cover the top of the ganache with cling wrap and allow it to firm at room temperature overnight. If you are
pressed for time, the ganache can be refrigerated for an hour to get it firm enough to work with, but the texture will
not be quite as silky smooth.
• To create the candy cane coating, unwrap the canes and break them up into 4-5 pieces each. Place the pieces in a
food processor and run the processor until the canes are in very small pieces and they have mostly become fine
powder. Transfer the ground candy canes to a shallow bowl or pie tin.
• Prepare a cookie sheet by covering it with aluminum foil.
• To form the truffles, use a teaspoon to scoop uniform amounts of ganache, then roll it into a rough ball between
your palms. If it is sticking a great deal, coat your hands in cocoa powder between rolls. Place truffles on prepared
cookie sheet, and once all are roughly formed, place sheet in refrigerator to harden for 20 minutes.
• Remove truffles from refrigerator and roll between palms to create a round ball, then roll in the candy cane
powder to cover completely.
• Note: The candy cane coating on these truffles becomes sticky after a time, especially when in a moist environment such as a refrigerator. Consequently, these truffles should be consumed immediately. The ganache balls can be stored in an airtight container for up to 3 days, and then rolled in candy cane crumbs just prior to serving. |
This recipe for Candy Cane Truffles is from