Candy Cane Chocolate Truffles
Pinterest is the source of inspiration for many, including myself. I got a lot of my Christmas ideas last year from pinterest, including the epic Santa pavlova. This was one recipe I pinned last year, and found it again to make this year.
These truffles can be eaten as is, or put in a cup of hot milk for the ultimate hot chocolate. They look pretty, and would make great gifts for friends, co-workers, teachers… your belly.
I doubled the recipe and put it in a square tin. People in the office were raving about these, and they vanished off the plate very quickly!
Candy Cane Truffles
Hungry Girl Por Vida
110g heavy cream
220g semi-sweet or bittersweet chocolate (chopped or chips)
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3 candy canes, crushed
hot milk (6-8 ounces per serving), optional
1. Line a small loaf pan with baking paper, set aside.
2. Place the chocolate in a medium bowl and set aside. Heat cream in a small saucepan over medium-low heat to scald (just before it boils, there will be little bubbles around the edges of the pan). Pour the hot cream over the chocolate and cover (I just used a plate to cover my bowl) and allow to sit for about 5 minutes. Remove cover and stir vigouroulsy until smooth. Stir in vanilla and peppermint extracts until combined. If not all of the chocolate pieces are smooth and melted, fashion a double boiler out of a saucepan of simmering water and a heatproof bowl, gently heat chocolate mixture until smooth.
3. Pour the chocolate mixture into the loaf pan and smooth top. Sprinkle with candy cane pieces and allow to cool to room temperature. Chill in the refrigerator until firm, about 30-60 minutes. Remove truffle from the pan and cut into cubes.
4. To make hot chocolate: Heat some milk in a pan or in the microwave. Place truffles into mugs (1-2 pieces per cup) and pour milk over the top. Stir. Top with whipped cream and more candy cane sprinkles as desired.