Looks like it is candy week here on candy girl. Just seeing my blog name typed out makes me want to change it. Really I want to change it all the time. Maybe candee gurrrl?
Anyway, back to this post for Peppermint Crunch Truffles. One word - yum. Another word - dangerous. As in dangerous for me to have around. Their richness hasn't deterred me from popping one after another into my mouth.
Three ingredients here: chocolate, cream, and Peppermint Andes. Doesn't get any simpler or more delicious.
Peppermint Crunch Truffles
11 ounces dark chocolate (65% cacao)
8 tablespoons heavy cream
1 1/2 cups Peppermint Andes, crushed
1. Place chocolate and heavy cream in a heat-proof bowl over a saucepan of simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes, whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20 to 30 minutes. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
2. Remove chilled truffle mixture. Using a melon baller or small cookie scoop, scoop out chocolate rounds. Finish forming truffles by hand and place on a parchment lined baking sheet. Roll truffles in crushed Peppermint Andes. Give covered truffles one more roll between the palms of your hands to gently press the crushed candies into the truffles.