This always happens. I think I have days and days before Christmas and all of a sudden there it is, staring me in the face. I hope I get the chance to post all of the recipes, Winter Solstice lore, and ghost stories I have planned before the Big Day. If not, there’s always next year…
9 ounces dark chocolate
1/2 cup heavy cream
1/4 cup honey
Pinch of salt
1/2 teaspoon peppermint extract
1 cup crushed red and white mint candies or candy canes
Place dark chocolate in a medium sized mixing bowl.
Heat cream, honey and salt in a small saucepan over medium heat until it comes to a boil. Pour hot cream over the chocolate and allow it to sit for 5 minutes. Then, whisk until smooth. Add in peppermint extract and stir to fully incorporate.
Cover mixture with foil or plastic wrap and place in refrigerator until truffle mixture becomes firm (about 6 hours or overnight).
Place a piece of parchment paper onto a large plate or cookie sheet and set aside.
Place the crushed peppermints on a plate or a cutting board.
Remove truffle mixture from the refrigerator. Using a teaspoon, or a melon baller, scoop out small balls of chocolate. Roll each carefully in your hand until it resembles a misshapen little ball (these should not be perfectly round, they are supposed to resemble real truffles).
Immediately roll each truffle in the crushed peppermint and place on prepared baking sheet. Cover truffles and place them in the refrigerator until firm. Place in fluted paper cases and serve.
Truffles can be refrigerated for up to 5 days.
Makes about 30 truffles
- Holidays With Honey – Dark Chocolate And Honey Truffles (romancingthebee.com)
- Holidays With Honey – Peppermint Honey French Ice Cream (romancingthebee.com)