- Prep time:
- 30 minutes
- Cook time:
- 2 hours
- 25 truffles
1 out of 5
- Share this recipe:
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 until warm and steaming, stirring occasionally. Place chocolate chips in a heat-proof 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 melon baller and place on parchment-lined cookie sheet. Return to refrigerator for another 30 minutes.
Place cocoa powder, crushed candy canes and sprinkles into seperate bowls for dipping. Using a fork, roll chilled ganache balls in toppings and place into paper cups.