hi! I'm Kristin from w/milk & sugar, where I blog about everything cooking, baking, decorating, & homemaking. I feel so honored to be a part of Chelsea's 12 Days of Christmas Treats. I'll admit, I have
Dark Chocolate Peppermint Truffles adapted from Bake It & Make It with Beth ganache: 8 oz high quality dark chocolate 3/4 c heavy cream 1 1/2- 2 t peppermint extract coating: high quality cocoa powder or extra dark chocolate (melted) candy canes or peppermint candies
2. Heat heavy cream in a small sauce pan over medium. Bring to a simmer then remove from heat and carefully pour over dark chocolate. Let sit for a few minutes.
3. Stir ganache mixture to incorporate. Add peppermint extract. Cover bowl and refrigerate 4-6 hours, or until mixture is cool and firm.
4. Remove mixture from the refrigerator and lay out a cookie sheet, covered in wax paper. Using a melon baller, cookie dough scooper, or whatever you have handy, scoop mixture into small 1 inch balls. I used a tablespoon measure and it worked perfectly. Place truffles on cookie sheet and follow instructions for coating below.
If coating with cocoa powder:
If coating with chocolate:
A few tips for storage:
The truffles will keep a few weeks if stored in the fridge, but if they're coated with cocoa or peppermint candies it will not be pretty since the condensation will be absorbed (even if in an airtight container). If making ahead of time it'll be best to refrigerate them and then coat before serving.