Saturday, November 29, 2014

Candy Cane Truffles

Today is National Chocolates Day, and there are wonderful chocolatiers out there, so be sure to stop by your favorite when you're out and about on this blustery day (well, its damp and blustery here!). Given that Christmas is coming up, I thought you might want to get into gift giving mode, and what's better than homemade truffles? Here's an easy recipe for Candy Cane Truffles to celebrate Chocolates Day! FYI: You can always keep these for yourself.


4 ounces soft cream cheese
2 cup confectioners (powdered) sugar
1 cup chocolate, chopped
1/2 tsp peppermint extract
1/3 cup crushed candy canes

Beat cream cheese and powdered sugar together until smooth.
Melt chopped chocolate in top of doubleboiler or saucepan over a saucepan over simmering water.
Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and combined. Cover and refrigerate for 20 minutes.
Scoop chocolate with melon baller or two spoons and roll into balls.
Roll bowls in crushed candy canes.

And, here's a second Candy Cane Truffles recipe that I really love. It's from Hungry Girl por Vida. What's cool about it, besides the fact  that the Truffles are delicious, is that it's made into little cubes rather than balls. Perfect for dropping into a hot cup of milk or cocoa! 

4 ounces heavy cream
8 ounces dark chocolate, chopped
1/2 tsp Madagascar vanilla extract
1/2 tsp peppermint extract
3 candy canes, crushed

Line small loaf pan with parchment, set aside.
Put chocolate in medium bowl and set aside.
Heat cream in small saucepan over medium-low heat to scald (just before it boils, there will be little bubbles around the edges of the pan).
Pour hot cream over chocolate and cover for about 5 minutes.
Remove cover and stir vuntil smooth.
Stir in vanilla and peppermint extracts until combined.
Tip from Hungry Girl: 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. 
Pour chocolate mixture into loaf pan and smooth top. Sprinkle with candy cane pieces and allow to cool to room temperature.
Chill in refrigerator until firm, 30-60 minutes.
Remove from pan and cut into cubes.

Cubes can be added to hot milk to make Cocoa or eat as you would truffles..or add to a cup of hot coffee or Cocoa for added goodness or gift to friends!

1 comment:

Mad Hatter, Bonitaca said...

It would be really handy if I could print the recipes I read as I am loosing my sight and the printer prints what it reads, not what I see. Otherwise, I love your stuff and make many of your recipes. I am a pastry chef married to a gourmet regular chef though neither of us has ever worked in the profession. We've just learned how to do it. Thanks