Peppermint Chocolate Truffles

• Servings: 6
• Difficulty: medium
• Time: 1 hour
• Tools: Mixing bowl, Small saucepan, Baking sheet, Parchment paper, Microwave-safe bowl

Ingredients

• 200 grams dark chocolate, chopped
• 100 grams heavy cream
• 1 teaspoon peppermint extract
• 60 grams crushed candy canes
• Cocoa powder, for dusting

Instructions

1. Place the chopped dark chocolate in a heatproof mixing bowl.
2. In a small saucepan, heat the heavy cream over medium heat until just beginning to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.
4. Whisk the chocolate and cream together until smooth and shiny.
5. Stir in the peppermint extract.
6. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or until the mixture is firm.
7. Line a baking sheet with parchment paper.
8. Using a small spoon or a cookie scoop, scoop out small portions of the chilled chocolate mixture.
9. Roll each portion into a ball and then roll in the crushed candy canes to coat.
10. Place the coated truffles on the prepared baking sheet.
11. Repeat with the remaining chocolate mixture and crushed candy canes.
12. Refrigerate the truffles for another 30 minutes to set.
13. Before serving, roll the truffles in cocoa powder to give them a finished, powdered appearance.