Ingredients:

  • 9 oz (250 g) Dark Chocolate (60-70% Cocoa), finely chopped
  • 2/3 cup (160 ml) Heavy Cream (35% Fat)
  • 1 Tbsp (15 g) Unsalted Butter, softened
  • 1/2 tsp Pure Peppermint Extract or 1/8 tsp Peppermint Oil
  • 1/8 tsp Fine Sea Salt
  • 12 oz (340 g) White Chocolate, high quality, for melting
  • 1/3 cup (60 g) Candy Canes, crushed finely

Instructions:

  1. Chop the Dark Chocolate finely and place it into a heatproof bowl.
  2. Pour the heavy cream and salt into a small saucepan. Heat gently over medium heat until small bubbles form around the edges (do not boil vigorously).
  3. Pour the hot cream immediately over the chopped chocolate. Let it stand undisturbed for 3–5 minutes to allow the heat to melt the chocolate thoroughly.
  4. Using a rubber spatula, gently stir the mixture starting from the centre and moving outwards until a smooth, uniform, glossy ganache is formed. Go slowly to prevent splitting.
  5. Stir in the softened butter and peppermint extract or oil until fully incorporated.
  6. Cover the bowl with cling film, pressing the film directly onto the surface of the ganache to prevent a skin from forming. Chill in the refrigerator for a minimum of 2 hours, or until firm enough to roll.
  7. Line two baking sheets with parchment paper. Have the crushed candy canes ready in a small bowl.
  8. Use a small cookie scoop (1/2 Tbsp size) or two teaspoons to portion the chilled ganache. Quickly roll the portions between your palms into uniform spheres (about 1 inch / 2.5 cm diameter).
  9. Place the rolled spheres onto the prepared baking sheet and return them to the refrigerator or freezer for 15 minutes to firm up.
  10. Melt the white chocolate using a double boiler or bain-marie set-up. Heat gently until 2/3 of the chocolate is melted, then remove from heat and stir until the residual heat melts the remaining chocolate (Target temperature: 88-90°F / 31-32°C).
  11. Take the chilled truffles out in small batches. Using a dipping fork or skewer, immerse a truffle completely in the melted white chocolate. Tap the fork gently on the edge of the bowl to allow excess chocolate to drip off.
  12. Place the coated truffle onto the parchment paper. While the white chocolate is still wet, immediately sprinkle generously with crushed candy canes.
  13. Allow the truffles to set completely at room temperature or chill briefly until the coating is firm (about 20-30 minutes). Store finished truffles in an airtight container.