Easy Candy Cane Chocolate Truffles

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 1/2 cups Chocolate

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Desserts

  • 4 Candy canes

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
• 1 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 4-6 candy canes, crushed

Directions

• Place coarsely chopped chocolate in a medium sized heat safe bowl and set aside.
• In a small saucepan over medium heat bring the heavy cream to a boil. You just want to get it to the point of a boil and then remove it from the heat as soon as it does.
• Pour the scalded heavy cream over the chocolate and let stand for 2-3 minutes undisturbed until chocolate has softened.
• Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
• Allow ganache to thicken and chill in refrigerator at least 4 hours.
• Form 1 balls by rolling in between palms. Add crushed candy canes to a small dish. When you roll the truffle, the outside will be soft from the heat of your hands. As soon as youre done rolling, add truffle to dish with candy canes and shake around until its fully covered. Remove and allow to set on a piece of parchment. Serve immediately.
• If making for future use, store ganache in refrigerator and do not roll and coat with peppermint until ready to eat.