Peppermint Truffles

10 ounces dark chocolate
1 cup heavy whipping cream
2 tablespoons peppermint schnapps
10 ounces milk chocolate melting pieces
2 peppermint candy canes, crushed

In a small saucepan bring the cream to a boil. Pour over the dark chocolate in a stainless steel bowl, stirring constantly until all chocolate is melted. Stir in peppermint schnapps. Allow to cool completely on the counter. Refrigerate several hours or overnight. Using a small cookie scoop, scoop the ganache into small balls and lightly roll until smooth. Freeze on a cookie sheet for at least one hour.

Melt the milk chocolate over a double boiler or in the microwave in 30-second increments until smooth and glossy. Remove ganache balls from the freezer and dip one by one into the melted chocolate. Immediately sprinkle with peppermint pieces. If necessary, place the truffles in the fridge for a few minutes to set the chocolate. Enjoy.


Makes 30-40 truffles depending on how much ganache you eat or use in peppermint twist hot chocolate.