Candy Cane Christmas Truffle Recipe
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This Christmas truffle recipe offers the perfect solution for using up excess candy canes or starlight peppermint hard candies. Made with dark chocolate, peppermint oil, and crushed candy cane pieces, these candy cane truffles are ideal for festive celebrations, or for enjoying either before or after the holiday season.
Why Make This Christmas Truffle Recipe?
This simple rolled truffle recipe requires just a handful of ingredients: chopped dark chocolate, peppermint oil, whipping cream, unsweetened cocoa powder, and crushed candy canes. Chilling aside, these mint chocolate treats require just 30-45 minutes of prep time (a few minutes to make the ganache, and a few more to roll and coat the truffles) so they’re perfect for bringing to a last-minute party. Plus, because I’ve used cocoa powder and crushed candy canes to coat these peppermint truffles (rather than enrobing them in tempered chocolate) even the most novice chocolatemakers can tackle this Christmas truffle recipe. Kids can also get in on the action and help with the rolling and coating the truffles!
Key Ingredients
- Chocolate – Although I often recommend couverture for my chocolate recipes, this one is so simple that just about any dark chocolate will work. You can also mix chocolates—it’s a good recipe for using up bits and pieces left over from bags and bars of different chocolates. I tested this recipe with 56% Belgian dark chocolate. Remember that the chilling time will vary depending on the chocolate you use, as well as the temperature of your fridge. My ganache firmed in about two hours.
- Peppermint Candy – You can roll the truffles in crushed candy canes, or substitute another hard peppermint candy, such as starlight mints. If desired, you can double the amount of crushed candy cane pieces to more fully coat the truffles. See my notes on crushing the candy canes, below.
- Whipping Cream – Whisked into the melted chocolate, whipping cream (or heavy cream, in the US) makes the ganache silky-smooth. Look for a milkfat percentage around 35-36%. Do not use skimmed/fat-free milk or plant milk; the high fat content of whipping cream is necessary to create the rich, creamy texture.
- Peppermint Oil – Choose natural peppermint oil (not extract) for this recipe. My go-to is the LorAnn Oils brand, but any good-quality peppermint oil will work. (A little goes a long way, so you’ll have plenty left over to make peppermint ice cream, peppermint marshmallows, chocolate stirring spoons, or peppermint meringue kisses.) You can use extract if it’s the only thing you happen to have on hand, but you’ll want to adjust the quantity because extracts are not as strong as oils.
- Cocoa Powder – Natural cocoa powder acts as a buffer between the ganache and the crushed candy canes, reducing mess while adding a nice bittersweet note to balance out the peppermint. I experimented with rolling my truffles directly in candy cane pieces (no cocoa powder) but found the finished product a little bit too sticky.
Crushing the Candy Canes
To make the candy cane pieces, place unwrapped canes in a sealed ziploc bag. Crush with a kitchen mallet, hammer, wooden rolling pin, or the back of a metal ladle. (Do not do this directly on the countertop! Place a thick folded kitchen towel between the plastic bag and the countertop to avoid damaging the surface.) For this recipe, it’s best to crush the candy as finely as possible. Some larger (1/4-inch) chunks are fine, but you don’t want very large pieces; they’ll look messy, won’t stick to the truffles, and will be too difficult to bite.
Truffle Tips, Tools, and Tricks
- Decorate creatively. I used edible foil stars and edible glitter for a festive finishing touch. You can substitute other decorations (edible silver leaf, Christmas sprinkles, nonpareils, red and green edible glitter) or omit the decorations.
- Use two bowls. As you roll the truffles in the crushed candy canes pieces, the cocoa powder will mix with the candy and start to look messy or muddy. To prevent this, I suggest rolling the truffles in two batches, and swapping out the candy canes for a “clean” bowl about halfway through.
- Use a melon baller. A 1-inch melon baller or a small cookie scoop will come in very handy when portioning the ganache. If you don’t have either of these, use a measuring spoon or standard metal teaspoon instead.
- Make a bain-marie. You can use a double boiler for melting the chocolate, or you can make a bain marie (hot water bath) by placing a metal mixing bowl over a large stock pot filled with simmering water. This is what I usually do!
- Serve in truffle cups. For prettier presentation (and less mess) serve your candy cane truffles in paper truffle cups. They come in brown and white, as well as fun Christmas patterns and colors.
Candy Cane Truffles
- Total Time3 hours
- Yield12-14 1-inch round truffles 1x
An easy Christmas truffle recipe featuring peppermint oil and pieces of crushed candy cane. The perfect candy cane truffles for any festive celebration!
Ingredients
140 grams chopped dark chocolate (1 cup)
120 milliliters whipping cream (1/2 cup)
2-3 drops natural peppermint oil, or to taste
65 grams finely crushed candy canes (1/3 cup)
2-3 tablespoons unsweetened cocoa powder, for rolling the truffles
Edible glitter and edible foil stars, for decorating (optional)
Instructions
Add chopped dark chocolate to a bain marie or double boiler.
Melt over low heat, stirring gently, until completely melted.
Meanwhile, add whipping cream to a small saucepan. Gently warm cream over medium-low heat, until steaming. (Do not boil.)
Whisk the warm cream into the melted chocolate.
Remove from heat and whisk in the peppermint oil.
Cover bowl and transfer to the refrigerator to chill, at least two hours or until firm.
Line a small tray or plate with parchment or a silicone baking mat.
With a 1-inch melon baller, scoop the ganache into equally-sized portions (you should have 12-14 total). Use your hands to roll each portion into a ball.
Roll balls in cocoa powder. Transfer to prepared tray to chill for 15 minutes.
Roll chilled balls in crushed candy cane pieces, using your fingers to push the larger candy pieces into the chocolate as necessary. Some of the chocolate ganache will still be visible.
Sprinkle with foil stars and edible glitter, to finish.
Place each candy cane truffle in a paper truffle cup.
Serve immediately, or transfer to the refrigerator until ready to serve.
Store leftover truffles in an airtight container in the refrigerator for up to 3 days. Allow truffles to sit at room temperature for 5-10 minutes prior to serving.
Make-Ahead and Storage Suggestions
To make ahead: You can prepare the peppermint ganache up to 24 hours in advance. Cover bowl with clingfilm/plastic wrap and refrigerate until ready to scoop and roll. If your chilled ganache feels extremely firm, you may need to allow it to sit at room temperature and/or use a melon baller dipped in boiling water to portion out the truffles.
If planning to roll balls in advance, I suggest working up to the cocoa powder step only. Layer cocoa-coated balls between sheets of parchment and store in an airtight container in the refrigerator until ready to use, then roll in crushed candy canes just prior to serving.
Other Christmas Recipes You Might Enjoy
Dark Chocolate Cookies with Peppermint Ganache
Bakery-Style Mint M&M Cookies
White Chocolate Peppermint Bark
Chocolate Cornflake Wreaths
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
