Chocolate Peppermint Truffles

Rich and decadent, these chocolate and peppermint truffles are a small yet delicious treat worthy of coming back for seconds. With crushed peppermint and hot chocolate sprinkled on top, you can't have only one!

Prep Time: 25 min

Cook Time: 15 min

Inactive Time: 4 hours

Total Time: 4 hours 35 min

Yield: 2 dozen truffles

INGREDIENTS

Truffles

• 1 cup heavy whipping cream
• 16oz semi-sweet chocolate (chopped or in small pieces)
• 5 1/2 Tablespoons unsalted butter cut into small cubes at room temperature
• 1 teaspoon peppermint extract
• 1 packet McSteven's Candy Cane Cocoa

Chocolate Coating

• 8 ounces semi-sweet chocolate (chopped or in small pieces)
• 1 bag peppermint candy, crushed
• 1 packet McSteven's Candy Cane Cocoa

DIRECTIONS

1. In a small saucepan over low heat, heat the cream just until it comes to a boil. Immediately remove cream from heat and add in chopped chocolate. Allow the mixture to sit, untouched, for two minutes, then whisk smooth. Stir in the butter, peppermint extract, and McSteven's Candy Cane Hot Chocolate and vigorously whisk until smooth and shiny.

2. Pour the mixture into a medium bowl and cool to room temperature before tightly covering the bowl with plastic wrap and refrigerating for 2 hours, or until firm enough to scoop.
3. After refrigerating truffles, to melt chocolate coating: fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add two-thirds of the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicone spatula. Once the chocolate is completely melted, remove the pan from the heat - keeping the bowl on top of the pan - and stir in the reserved chocolate. (You can also microwave chocolate on low in 30 second intervals, mixing well between each until all chocolate is melted).
4. Pour chocolate into tall skinny measuring cup so that truffles can be completely submerged. 
5. Line two large baking sheets with parchment paper and set them aside
6. Measure 2 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 15 minutes before dipping in the chocolate.
7. Remove the chilled truffles from the refrigerator and begin dipping them into the chocolate using a small spoon or fork. Transfer the dipped truffles back onto the baking sheets and sprinkle with McSteven's Candy Cane Hot Chocolate and crushed peppermint candy.
8. Allow truffles to sit at room temperature until set, about 1 hour.
9. Enjoy!