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Chocolate Candy Cane Truffles

Creamy, rich chocolate ganache rolled in crunchy candy canes.
Prep Time40 mins
Total Time40 mins
Course: Dessert
Servings: 20 small truffles
Author: Jess Smith via Inquiring Chef


  • 8 oz Chocolate with at least 60% cacao (use high quality chocolate in bars, not chocolate chips)
  • ½ cup Heavy Cream
  • 1/2 tsp Peppermint Extract
  • 1/2 cup Crushed Candy Canes (see note)


  • Chop the chocolate into small pieces. Place in a microwave-safe bowl and microwave until nearly melted (it's okay if small chunks remain), stirring every 15-20 seconds.
  • Bring heavy cream to a simmer in a small saucepan. Stir in peppermint extract.
  • Pour heavy cream over chocolate and gently stir in one consistent direction, until the mixture is smooth and shiny (this is ganache).
  • Refrigerate ganache until it is firm but not solid, 1 to 3 hours.
  • Cover a small cutting board or sheet pan with parchment paper. Use a teaspoon to scoop the firm ganache into even balls and place on parchment (each ball should be about 1 1/2 teaspoons). Use your hands to gently form the balls, but you'll be able to perfect them in the next step.
  • Refrigerate for 20 minutes more, just to give the ganache balls time to firm up a bit more.
  • Using your hands, form the ganache into round balls and then roll in crushed candy canes, pressing the candy canes into the ganache. (This works great as a two-person task. One to roll the balls and one to coat in candy canes. The chocolate-roller will have very messy hands!)
  • Refrigerate for up to a week until ready to serve, but bring to room temperature before serving. These are best served at room temp. Enjoy!


Crush the candy canes yourself in a Ziploc bag with a hammer or rolling pin or buy pre-crushed candy canes in the baking section or craft store.
Tips and tricks for making truffles were adapted from Alton Brown, Serious Eats and Sally's Baking Addiction.