Chocolate Peppermint Truffle Bites
Servings: 40 Truffle Bites
- 12 oz Guittard semi-sweet chocolate chips
- 10 oz Ghirardelli white chocolate melting wafers
- 2 Tablespoons unsalted butter
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 2 candy canes
Place candy canes in a Ziploc bag. Using a meat tenderizer or a hammer, lightly hit the candy canes to crush into tiny pieces. Place crushed candy canes in a bowl, and set aside
In a double boiler over simmering water, add chocolate chips/morsels, heavy cream, and butter. As chocolate begins to melt, stir with silicone spatula. When melted, remove from heat and stir in vanilla
Allow chocolate to rest for 15 minutes to come to room temperature. Cover with plastic wrap and place in fridge for 2 hours.
IF CHOCOLATE GETS TOO HARD: remove bowl from fridge, and place on counter for 15-20 minutes, until soft enough to work with
Place a piece of parchment paper on a baking sheet. Use a small cookie scoop (I use 1.25" diameter) and scoop truffle bites. Place baking sheet into fridge so balls stay firm while you melt white chocolate
Place white chocolate wafers in heat safe bowl. Place in microwave and heat for 15 seconds at 50% power. Continue this process, checking each time, until chocolate melts. Once melted, remove from microwave and stir well
Place each ball on a fork. Spoon white chocolate over truffle bitet place back on parchment paper. Immediately top with crushed candy canes. Repeat with each truffle bite
Allow truffle bites to rest for 5 minutes, until chocolate coating hardens.