Ingredients:

  • 8 oz high-quality dark chocolate (60% cacao or higher), finely chopped
  • 2/3 cup heavy whipping cream (minimum 36% fat)
  • 1 tbsp unsalted butter, room temperature and cubed
  • 1/2 tsp peppermint extract
  • 1/4 tsp instant espresso powder
  • 1/8 tsp flaky sea salt
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup crushed candy canes
  • 4 oz dark chocolate, melted (for optional coating)

Instructions:

  1. Chop the chocolate. Use a long serrated knife to shave the 8 oz of dark chocolate into fine pieces. Note: Smaller pieces melt more evenly and prevent lumps.
  2. Heat the cream. In a small saucepan, bring the 2/3 cup heavy cream and 1/4 tsp espresso powder to a gentle simmer until small bubbles form around the edges. Do not let it reach a rolling boil.
  3. Combine and rest. Pour the hot cream over the chocolate in a heat proof bowl. Let it sit undisturbed for 5 minutes. Note: This allows the chocolate to melt without introducing air bubbles.
  4. Emulsify the mixture. Starting from the center, whisk in small circles until the mixture is glossy and smooth.
  5. Add the finishers. Stir in the 1 tbsp butter, 1/2 tsp peppermint extract, and 1/8 tsp sea salt until the butter is completely incorporated.
  6. Chill the ganache. Cover the bowl with plastic wrap, pressing it directly onto the surface of the chocolate. Refrigerate for 4 hours until firm.
  7. Scoop the rounds. Using a small scoop, portion out 26 balls onto a parchment lined baking sheet.
  8. Roll for smoothness. Briefly roll each ball between your palms to create a perfect sphere. Work quickly so the heat from your hands doesn't melt the chocolate.
  9. Coat the truffles. Roll the balls in the 1/2 cup cocoa powder or the 1/4 cup crushed candy canes until fully covered.
  10. Final set. Return the finished Christmas Sweets to the fridge for another 30 minutes to firm up before serving.