By now, you may have caught on that I like the combination of peppermint and chocolate (any kind). This recipe is no exception.
The thing is, when it comes to truffles, white chocolate is a little trickier to deal with, because it’s so soft to begin with. I went through a few failed batches of truffles before I settled upon the magical combination that worked for me.
Perhaps the biggest surprise, for me, is how much my mom enjoys these little confections. Hmm. Perhaps that’s really where I get my love for white chocolate and peppermint? I did once have her try the white peppermint mocha from Starbucks…my mom, the coffee purist…really, really liked it. Then again, how can anyone not?
Again, it has to be said, if you can find a bag of precrushed peppermints, it’s worth it. You’re not sacrificing any taste, and you’re saving a lot of time and headaches (literally on the headache front – if you’ve whirled candy canes in a food processor, you know what I mean).
Peppermint White Chocolate Truffles
8 ounces white chocolate, chopped
2 tablespoons heavy cream
1 tablespoon corn syrup
1 teaspoon peppermint extract
1 tablespoon unsalted butter
3 candy canes, 20 peppermint candies, or 1/2 cup precrushed peppermints
Heat cream and corn syrup in a heat proof bowl over simmering water. Add chocolate, a little at a time, whisking to combine.
Remove from heat. Add the peppermint extract and the butter, stir slowly until combined. Let the ganache sit until it reaches room temperature, then cover with plastic wrap and refrigerate for two hours. (Don’t skip the step of bringing the ganache to room temperature, or the butter may separate out – I speak from experience. Twice.)
Put the candy canes in a plastic baggie and whack them with a kitchen mallet until they are crushed. Or go the super-easy route and use purchased crushed peppermints. Place in a small Pyrex dish or a ramekin.
Line a baking sheet with parchment. Using a melon baller or spoon, scoop small balls of ganache and roll in your hands to slightly warm the truffle. Dip in the crushed candy mixture and place on the baking sheet. Refrigerate until firm, about two hours.
Store in a covered container in the refrigerator up to one week. Remove 30-60 minutes before serving.
You can also freeze truffles for up to one month.