- Prep time
- 30 minutes
- Cook time
- 2 hours, plus 2 hours chilling
- 25 truffles
The perfect combination of rich chocolate and sweet peppermint, these little treats are a delicious dessert bite.
- 8 ounces heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoons light corn syrup
- 8 ounces bittersweet chocolate chips
- 2 tablespoons peppermint schnapps
- ¼ cup cocoa powder
- 4 candy canes, crushed
- 2 tablespoons assorted sprinkles
In a small saucepan over medium heat, combine cream, butter and corn syrup, stirring occasionally, until warm and steaming.
Place chocolate chips in a heatproof bowl. Pour cream mixture over chocolate chips and stir to combine. Add peppermint schnapps and stir until smooth. Chill mixture in refrigerator for 1½ hours.
Scoop ganache into balls with a melon baller and place on parchment-lined baking sheet. Return to refrigerator for another 30 minutes.
Place cocoa powder, crushed candy canes and sprinkles in separate bowls for dipping. Using a fork, roll chilled ganache truffles in chosen toppings, then place in small cupcake liners to serve.