During the Halloween season, I had made these delicious little peanut butter chocolate truffles that definitely sates one's sweet tooth. I find vegan chocolate or candy to be a little hard to find, especially when I crave them during various festivities. So I make my own! This is a recipe for chocolate peppermint truffles.
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| Chocolate peppermint truffles ready to be served for the holidays |
1. Bring a sauce pan to medium low heat and add milk. Stir for about a minute until it gets warm.
2. Add 2 out of your 3 candy canes, broken up and let them dissolve (breaking them up will help them dissolve faster)
3. Continuously stir. Once the candy canes have dissolved completely, pour in half of your dark chocolate chips.
4. Stir the dark chocolate chips until fully combined with the milk.
5. Slowly pour in your confectioner's sugar (to make this at home, use equal parts granulated sugar, corn starch, and blend until powdered).
6. Once the confectioner's sugar is fully combined, the chocolate mixture should be quite thick. Pour into a container or place the sauce pan in the fridge for a couple hours.
7. Once the mixture has been in the fridge, it should be moldable with your hands. Roll up the mixture into 1-inch balls. and set in the freezer to cool for about 20 minutes.
8. In the meantime, smash your third candy cane until it turns into small particles. Melt the rest of your chocolate chips in the microwave.
9. Prepare a station to dip the truffle balls into the chocolate and peppermint shards.
10. Once the balls have cooled, dip them in the melted chocolate and subsequently in peppermint shards. Place them on a sheet of wax paper and put them in the fridge.
11. Once the truffles have been in the fridge for a few minutes, the chocolate will have hardened and it will be ready to serve. If you are saving it for later, feel free to cover them with wax paper, place them in a container, and remove before serving. Enoy!
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