1 ½ c. Dark Chocolate Chips (60% cacao)
1 c. heavy cream
2 Tbsp. unsalted butter, softened
1 ½ c. Dark Chocolate Candy Melts, melted (Can substitute dark chocolate chips but they will need additional time to set)
5 candy canes, crushed
Bon Cook Products Used
Flexipan® Truffle Tray, Flexipan® Round Mold, Mini offset Spatula, spice spoons, eco-chop
Place the Flexipan® Truffle Tray on a Perforated Baking Sheet.
Melt the chocolate candy melts and stir until smooth.
Scoop 1-1 ½ teaspoons of melted chocolate into each well, and with a spoon, work the melted chocolate up the sides so the well is completely coated. Allow to set. You may even place in refrigerator for 15-20 to speed up the process.
Place dark chocolate and cream in a Flexipan® Round Mold and heat in microwave in 30 second increments until chocolate is softened and cream is heated.
Stir until fully melted and combined. Stir in butter until fully incorporated.
Chill the chocolate ganache in the refrigerator for an hour.
Crush the candy canes into peppermint ‘snow’. Then sprinkle a pinch of the peppermint dust into each well of the Truffle Tray.
Remove from freezer and spoon the mixture into the wells of the Flexipan® Truffle Tray.
Using the back of a spoon or your fingers, gently press down the mixture in the wells to ensure they are filled and do not have air pockets.
Once filled, take remainder of melted chocolate candy melts and with a spoon or mini offset spatula cover the top of the truffle so the filling is completely sealed in. Allow to set or refrigerate 15-20 minutes to expedite process.
Once truffles are completely set, gently pop out of the wells. Use extra melted chocolate and peppermint snow to garnish. Enjoy!
Active Time: 1 hour
Total Time: 2 hours 30 mins