These peppermint truffles are perfect served on Christmas day for dessert or to sweeten
up a grazing platter.
They are quick and easy to make plus they can be kept in the fridge until you need them.
Start with a large block of your favourite good quality dark chocolate.
Go for something with at least 50% cocoa to get a stronger chocolate flavour and so the
truffles aren’t too sweet.
Break it up into small pieces or a quicker way is to run a sharp knife through.
The pieces don’t need to be even just make sure they aren’t too big so they’ll melt
without a problem.
Transfer the chopped chocolate into a bowl and set to the side.
If you would like the full recipe for these peppermint truffles it will be on my website
as well as in the description box below.
Make sure to subscribe so you don’t miss out on my other Christmas recipes that will
be coming up in the next week.
Also, let me know what your favourite thing to make or eat on Christmas is, I love hearing
about different traditions.
Where I live it’s always a BBQ in the sun.
Clean up your work surface to remove any chocolate and find yourself a small sized heavy based
saucepan.
Measure out half a cup of cream and pour it in.
If you’re ever wondering what equipment I use in my videos check the links below.
Most of it is mentioned and if I can’t find it I’ll link something that works just as
well.
Place the saucepan over medium heat and bring the cream to a simmer.
You don’t want it to boil, just to get to that point just before boiling.
When you start to see bubbles remove it from the heat and pour over the chopped chocolate.
This is essentially a ganache but the measurement are little different, it’s going to turn
out quite a lot thicker.
Leave it for about 5 minutes so the cream has a chance to melt the chocolate, then fold
it all together with a spatula until there are no longer any lumps.
If you have any stubborn pieces of chocolate that hasn’t melted you can place the whole
bowl in the microwave for about 30 seconds and stir again.
The truffle mixture should be quite cool by this point, but if you have heated it up more
leave it for another 5-10 minutes to cool down.
Pour in a teaspoon of peppermint essence to flavour the truffles and mix to combine.
I don’t like it too strong so about a teaspoon is perfect for me but if you like a stronger
flavour don’t be afraid to add more.
You can always taste test as you go.
Once everything is well combined cover the bowl and place into the fridge for at least
6 hours but over night works best.
You want to give the truffles a good chance to properly firm up before you start to form
them into balls.
You can also freeze the mixture at this point incase you wanted to make them at some point
later on.
When you are ready to make the truffles remove the chocolate mixture from the fridge and
start to form it into balls.
The easiest way to do this is with a little ice cream or cookie scoop like I’m using.
It measures the perfect amount each time so all truffles turn out the same size.
If you don’t have one you can also use little spoons or a 1 tablespoon measuring spoon also
works really well.
Roll the chocolate in your hands to form smooth balls and place them on a baking sheet lined
with baking paper so they won’t stick to the tray.
Repeat until you have used all of the chocolate.
This is a messy job, the chocolate does start to melt over your hands but if it is getting
to warm just place the bowl in the freezer to firm everything back up again.
You should get around 15 truffles depending on what size you are making them.
Once you have rolled all of the truffles place them into the freezer for at least 30 minutes
or even overnight to firm up.
When you are ready to finish off the truffles melt some chocolate chips over a double boiler.
I’m using white and dark chocolate just to create a little contrast but you can use
whichever kind you would like.
Melt the chocolate until it is completely smooth and set to the side.
Remove the truffles from the freezer and start to coat them with the chocolate.
I’ve never worked out the perfect way to do this but what I think works really well
is to drop the truffles into the chocolate, make sure it’s completely covered then use
a fork to remove it and drain off the excess chocolate before placing it on the tray to
set.
One tip I do have for you is to make sure your truffles are as cold as possible, this
way the chocolate sets very quickly.
Repeat with the remaining truffles.
Mine don’t look too pretty but I’m not that fussed as they are going to be decorated.
When the truffles have been coated crush up a few candy canes into smaller pieces using
a heavy object like a rolling pin.
Use any excess chocolate to drizzle over the top and sprinkle with the candy canes.
These are best stored in the fridge until you are ready to serve but they can be at
room temperature just make sure you don’t leave them in the sun.
I would love to see a picture if you make these, they’re so delicious.
Thank you for watching I hope you have a great Christmas and I will see you in my next video.