Every December, my family gets together for a holiday celebration. We eat and talk and laugh and watch our children enjoy each others company. Christmas is a magical time, and this holiday gathering is so special. It used to be held on Christmas Eve, but then it was moved to the weekend before Christmas to make it easier. This year, it almost didn’t happen.
When I heard that, I was devastated. Sure, we all get together throughout the year — cousins and sisters and brothers and nieces and nephews — but this holiday celebration is special. We aren’t celebrating one person or playing in the sand or anything — we are just celebrating. Together. As a family.
Thankfully, with a change of venue and an offer to help cook, the tradition held on.
When I saw the recipe for these truffles on Amazing Moms, I knew it would be perfect for the party so I did something that I seldom do: I bookmarked it. When it came time to start cooking on late Saturday night, I was pleasantly surprised at just how easy these were to make. Even having to finish them up the next day wasn’t a big deal — it was simple.
Thankfully, the recipe didn’t disappoint. These truffles might look ultra-sweet, but they are more balanced – a not-too-sweet inside with just enough peppermint candy on the outside. They are refreshing, while at the same time hitting that chocolate spot — where they satisfy perfectly. I bet they would be even better with a great dark chocolate.
What are your favorite family holiday traditions?
- 8 oz semisweet chocolate chips
- 3/4 cup heavy cream
- 1/2 tsp peppermint extract
- 1 cup crushed peppermint candy canes, (about 9)
- Place the chocolate chips in a mixing bowl and set aside.
- In a small saucepan, heat the heavy cream to boiling. Pour over the chocolate chips and let sit for 10 minutes to allow the chocolate to soften.
- Whisk the chocolate chips and cream together until smooth. Whisk in the peppermint extract until well-combined.
- Cover the bowl and refrigerate overnight.
- In the morning, place the crushed candy canes in a bowl. Line a baking sheet with parchment. Then, use a small cookie scoop to scoop out balls of truffle. Roll gently in your hands to form a round shape. Then, roll in the candy canes and place on the parchment-lined baking sheet.
- Once all the truffles have been formed, refrigerate until ready to serve. For best results, serve on a parchment lined plate or dish.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.