Elegant enough for a gift box, but easy enough for a weeknight. These 4-ingredient wonders combine a silky dark chocolate ganache with a refreshing peppermint crunch.
No-Bake
15 Min Prep
Gift Ready
The Magic of Ganache
- Simplicity: No candy thermometer or tempering required—just heat and stir.
- Customizable: Swap peppermint for orange zest, espresso powder, or sea salt for year-round variety.
- Texture: Using high-quality chocolate chips or bars ensures a velvet-smooth center that melts the moment it hits your tongue.
The Big Four
- 8 oz Semisweet or Dark Chocolate (finely chopped)
- 1/2 cup Heavy Cream
- 1/2 tsp Peppermint Extract
- 1/4 cup Crushed Candy Canes (for coating)
Step-by-Step Instructions
- Heat: Place the chopped chocolate in a medium glass bowl. Heat the heavy cream in a small saucepan until it just begins to simmer (do not let it reach a rolling boil).
- Steep: Pour the hot cream over the chocolate. Let it sit untouched for 5 minutes. This allows the chocolate to melt evenly without creating air bubbles.
- Stir: Add the peppermint extract. Gently stir starting from the center and working your way out until the mixture is glossy and smooth.
- Chill: Place the bowl in the refrigerator for 1–2 hours, or until the chocolate is firm enough to scoop.
- Roll & Coat: Use a small cookie scoop or teaspoon to form 1-inch balls. Roll them quickly between your palms, then immediately roll in crushed candy canes.
Chef’s Tip: If the mixture gets too sticky while rolling, dust your hands with a little cocoa powder. Work quickly so the heat from your hands doesn’t melt the truffle!
